Dark Chocolate Coconut Pie
Servings 12
Dark chocolate coconut pie with a rich pie filling and thick dark chocolate glaze.
Ingredients
- 1 unbaked pie shell 10 inch
- 1 cup raw almonds
- 3/4 cup granulated sugar
- 1/2 cup butter softened
- 1/3 cup all purpose flour
- 1/3 cup cocoa powder
- 2 eggs
- 1/4 cup unrefined coconut oil melted
- 1 can unsweetened coconut milk refrigerated
- 10 oz. semi-sweet chocolate chips
- 1 1/2 teaspoon honey
- 1/4 teaspoon coconut flavoring
Instructions
- Toast the almonds in a 350 degree oven for 5 minutes. Pulse them for a minute using a food processor.
- To the food processor, add the sugar, butter, flour, cocoa powder, eggs and coconut oil and process until you get a crunch peanut butter consistency.
- Spread the pie filling into a 10 inch unbaked pie shell and bake the pie for 40 minutes at 350˚ F or until the middle has puffed up and the edges are golden.
- During the last ten minutes of baking, melt the chocolate chips, coconut cream from the can, honey and coconut flavor until you have a smooth fondue consistency.
- When the pie is finished baking, pour the chocolate sauce over the top and let it cool. Serve with real whipped cream.
Notes
Avoid storing the pie in warm temperatures. It stores best while covered and refrigerated.
Nutrition
Serving: 1slice | Calories: 578kcal | Carbohydrates: 43g | Protein: 9g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 137mg | Potassium: 433mg | Fiber: 6g | Sugar: 24g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 4mg