\”Monument\” Chocolate Pie2013-04-03
- Servings : 5
- Prep Time : 0m
- Cook Time : 5m
- Ready In : 0m
Bring the coconut milk and salt to a boil over medium heat, stirring constantly.
Whisk in honey and vanilla.
Sift in the arrowroot powder, then remove from heat.
Cool slightly for a minute or two, then whisk in the chocolate until melted.
Beat with an electric mixer for another 3 minutes to add some air and smooth out the texture.
Cool the custard in the fridge for 30 minutes.
Pour into a prepared crust. Check out the crust recipe here: http://www.tgipaleo.com/2011/11/05/monument-chocolate-pie/
You may have some filling left over like I always do…just pour it in a mug and chill in the fridge for a late-night snack.
Refrigerate for at lease 4 hours or overnight, then spread the whipped cream on top before serving.
- 2 cans Full Fat Coconut Milk
- 1/4 t Salt
- 1/4 c Arrowroot Powder
- 1/3 c Honey
- 2 T Vanilla
- 1 bag (10 oz) Enjoy Life Chocolate Chunks (or any other semi-sweet chocolate chips)
- 1 c Heavy Whipping Cream, whipped and chilled (or use whipped coconut cream for non-dairy option)
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