Chocolate Cheese Coconut Pie

Since I had some extra cream and some extra cream cheese around, I found a recipe that incorporates just the right amount of both. And it is a chocolate pie, and who doesn't like chocolate pie? This recipe is very simple and quick to make as well. It is quite rich, so cut pieces small. 

Chocolate Cheese Coconut Pie
9 inch pie shell
1 cup whipping cream
1 package (8 ounces/20 grams) cream cheese, cut into cubes
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup flaked coconut

Preheat oven to 350◦F. In a medium saucepan over medium heat, heat the cream and cream cheese until mixture is melted and almost completely smooth. Add the chocolate and vanilla, continue heating until melted and smooth. Stir in the coconut. Pour into prepared pie shell. Bake for about 35 minutes. Pie will set upon cooling. Cool, then chill in the refrigerator for a few hours before serving. 

For this recipe, I used a homemade shortbread pie crust. I patted enough of the mixture into the pan to make a pie shell, then I sprinkled a bit of the extra on top of the chocolate filling around the edge before baking for a little extra shortbread crumble.