Happy Pie Day! Everybody wants to indulge in a special treat now and again. This Delicious Dessert series will feature sweet indulgences that are auto-immune friendly recipes that your family will love. Try it out and let us know how you like it!
adapted from PaleoParents.com
gluten-free pie crust
6 Tbsp chocolate chips (prefer Enjoy Life brand)
1 Tbsp + 1 tsp butter (coconut oil, ghee, vegan palm shortening or other healthy fat)
1 can full fat coconut milk
1 large egg
3 Tbsp arrowroot powder
3 Tbsp raw honey
½ tsp vanilla extract
½ cup unsweetened shredded coconut
pinch of salt
½ cup organic heavy whipping cream (if desired)
toasted unsweetened coconut flakes
Melt chocolate chips in a double broiler. Add butter and mix to combine. Pour on top of pre-baked pie crust and refrigerate until hard.
Combine the coconut milk, egg, arrowroot powder, honey and salt in a sauce pan. On medium heat stir constantly until mixture boils and thickens. Remove from heat and add vanilla and shredded coconut. Pour into pie crust and refrigerate for a minimum of 4 hours before serving.
Top with homemade whipped cream and toasted coconut if desired.