Gluten-Free, Dairy-Free, Serves 10
- 9-inch gluten-free pie crust
- 1/2 cup vegan butter melted
- 3 egg yolks lightly beaten
- 1 cup coconut sugar
- 2 eggs
- 1 1/2 cups coconut flakes
- 2 tsp pure vanilla
- 1/2 cup vegan butter room temp
- 3/4 cup coconut flour
- 1/2 cup dark chocolate chips
- 1/3 cup cocoa
- 14 ounce condensed coconut milk
- 1 1/2 cup pecans chopped
- Pinch of sea salt
Directions:
Preheat the oven to 350 degrees F. In a medium bowl combine melted butter, sugar, 1 tsp vanilla, and 2 eggs. Blend until well combined. Stir in flour, and cocoa until smooth. Fold in chocolate chips. Pour the mixture into the pie crust and bake for 25-30 minutes or until the center no longer jiggles and a toothpick comes out clean. To prepare the frosting, stir condensed milk, egg yolks, and butter over medium heat. Whisk constantly until thick and bubbly. Remove from heat and stir in the vanilla, coconut, pecans, and a pinch of salt. Cool the pie completely before frosting.