Creamy Chocolate Pie

Heavenly Base

• 1.5 cups of almond flour• 1/4 teaspoon sea salt• 1/4 teaspoon baking soda• 1/4 cup almond oil• 2 T honey• 1 teaspoon vanilla

Cream Chocolate Filling

An alternative to cocoa and coconut sugar

• 1/2 cup cocoa• 1.5 cups coconut sugar

(Alternative: Add 250g milk chocolate chips)

• 1/4 cup coconut flour• 3 egg yolks• 1/4 teaspoon salt• 2 cups milk• 1 teaspoon vanilla

Method

For the base:

Page 1 of 2Creamy Chocolate Pie

6/25/2015http://localhost:62521/Web/test_01.aspx

1. Preheat the oven to 350 degrees Fahrenheit2. In one bowl, combine the coconut flour, salt, and baking soda3. In another bowl, combine the almond oil, honey, and vanilla extract4. Stir in the wet ingredients to the dry ingredients until well combined5. This is your base! Press the base into a pie pan (24 cm diameter)6. Bake for 10-15 minutes until golden brown7. Remove from the oven and allow to cool

For the filling:

1. In a pot with a heavy bottom, and over medium high heat – combine the cocoa, coconut flour, beaten egg yolks, coconut sugar, vanilla, and salt2. Gradually add the milk and stir it in3. Keep stirring until the liquid becomes very thick. It will feel like it will never thicken. Hang in there. It will! It will take about 10-15 mins, but keep

stirring, and stirring, and have patience4. When it is thick, pour it into your base5. Put it in the fridge to cool

As soon as this pie firms up (1-2 hours), this creamy pie is ready to devour!

Tip:

Add a moist thick dollop of freshly whipped cream on top of a piece of this pie!

Devour!

Page 2 of 2Creamy Chocolate Pie

6/25/2015http://localhost:62521/Web/test_01.aspx

Family Dollar1245 Middle Country Rd

MIDDLE ISLAND, NY 11953

Gold Medal Organic All-Purpose Flour

$2.45 expires in 7 days

Gold Medal Enriched Bleached Presifted Flour

All-Purpose$2.45 expires in 7 days

Cool Whip Whipped Topping Regular

$1.75 expires in 7 days

Old Fashioned Coconut Cream Pie

Rated: Submitted By: Carol H.Photo By: fcbowden

Prep Time: 20 MinutesCook Time: 30 Minutes

Ready In: 4 Hours 50 MinutesServings: 8

"Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. After the pie is chilled and set, it's covered with whipped topping and more toasted coconut."

INGREDIENTS:1 cup sweetened flakedcoconut

3 cups half-and-half2 eggs, beaten3/4 cup white sugar1/2 cup all-purpose flour

1/4 teaspoon salt1 teaspoon vanilla extract

1 (9 inch) pie shell, baked1 cup frozen whippedtopping, thawed

DIRECTIONS:1. Preheat oven to 350 degrees F (175 degrees C).2. Spread the coconut on a baking sheet and bake it,

stirring occasionally, until golden brown, about 5 minutes.

3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Page 1 of 2

11/20/2014http://allrecipes.com/Recipe-Tools/Print/Recipe.a...

Old Fashioned Coconut Cream Pie (continued) 2 of 2

DIRECTIONS: (continued)4. Pour the filling into the pie shell and chill until firm,

about 4 hours.5. Top with whipped topping and with the reserved

coconut.

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 11/20/2014

Page 2 of 2

11/20/2014http://allrecipes.com/Recipe-Tools/Print/Recipe.a...