chocolate peanut butter pie

this is a gluten free dessert, but don't let that scare you away. there is no complicated ingredients or special flours or hand separated seeds.. (ok, I'm being dramatic) It is simple. beautiful. delicious. think of it as an amazing dessert that just happens to be gluten free. I adapted this recipe from a Martha Stewart recipe I found way back, but had no choice but to adjust, because I didn't have access to a working food processor [ok, I could not find the lid a n y w h e r e and the machine won't work with out the lid] and I did not have any of the fancy chocolate she asked for (but I had good quality Hershey chocolate chips) and also, I love chocolate and peanut butter together and took the liberty to add that to this pie, thus changing this recipe more from martha stewart, to i don't know, just a mom-trying-not-to-be-to-fancy-but -wanting-a-little-luxury-in-the-form-of-chocolate pie? I'm going to move aside now and let you check out the recipe now. I need to stop talking.  

for crust:

6 cups sweetened, shredded coconut

4 tablespoons butter

filling:

8 oz semi sweet chocolate chips (i just happened to have a 16 oz container from Meijer's bulk food area, and wanted to use those up) 

1/4 cup creamy peanut butter 

1/4 cup heavy whipping cream

mix with hands coconut and butter. (this is where you could use the processor and pulse it into finer crust material, but I love the bigger bites of coconut with the rich zip of chocolate, but do what you'd prefer)

spread into a pie plate leaving edges fluffy.

bake for 10-15 minutes or until bottom is baked and toasty. 

meanwhile, in a double broiler ( a glass bowl inside a pan of water, making sure to not let water get into bowl) heat whipping cream until almost boiling. mix in chocolate chips. creamify. 

add peanut butter.

make sure chocolate mixture is thoroughly incorporated and melted together and let rest a few minutes after removing from heat.

remove crust from oven and let cool completely. (at least 10 minutes or so.)

pour lovely chocolate mixture in crust and let set. chill for an hour before devouring or up to one day if you have the self control. 

enjoy.