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This is a sweet, chewy crust that's perfect for cream, fruit or custard pies.

Chocolate-Coconut Pie Shell

2 ounces baking chocolate
2 tablespoons butter
2/3 cup powdered sugar
2 tablespoons hot water
1 1/2 cups sweetened flaked coconut

1. Combine butter and baking chocolate in top of a double boiler. Stir over simmering water until chocolate melts. Set aside.
2. Mix powdered sugar and hot water in a small bowl; add to the chocolate mixture, stirring well. Stir in flaked coconut.
3. Generously butter a 9-inch pie plate; firmly press coconut mixture into bottom and up sides of pan. Cover and refrigerate until firm, at least 1 hour.

Yield Size: 1 single pie crust.