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Coconut Chocolate Pie

Coconut Chocolate Pie

Coconut flour pie crust filled with chocolate.

Ingredients

  • Pie Crust

  • Filling

Directions

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I’ve been wanting to find ways to use coconut flour other than making pancakes. As nice as these coconut pancakes are, I’d like to be a bit more adventurous. The crust on this coconut chocolate pie is made with coconut flour so has a slight coconutty taste. Because it’s not made with conventional flour it does have a slightly different texture to what you’d expect from a pie crust. It’s not like normal pastry. It’s quite dense BUT that means it does a really good job at keeping the filling in. No soggy bottoms here AND it’s gluten free. Please correct me if I’m wrong about cocoa powder but you can get ones that are definitely gluten free like this one from Food Thoughts.

coconut chocolate pie

The filling is adapted from a recipe I found via Google. At first I just chose the recipe because it was called ‘Minny’s Chocolate Pie’ and one of my kittens is called Minnie (I’m literally obsessed with my new kittens). When I read the description I found out it was the recipe they used in the film ‘The Help’. I love the book the film was based on so even more reason to make this!

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Step 1
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Preheat the oven to 200ºC and grease an 8in pie/tart/cake tin (whatever you’ve got, I used a cake tin). To make the coconut pastry crust first combine the butter, eggs, salt and sugar. Once mixed, add the coconut flour and stir until the mixture holds together. Press the mix into the tin so that it covers the bottom and sides. Bake for 10 minutes.

Step 2
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While the pastry is baking you can make the filling. Whisk together all of the ingredients (except the desiccated coconut) and pour into the baked pie crust. Turn the oven down to 180ºc and bake the whole pie for 25 minutes, then cover with foil and return to the oven for another 20 minutes.

Step 3
Mark as Complete

Once baked you can sprinkle with desiccated coconut and leave to cool slightly before serving.

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  • 74 Views
  • 1hr 20
  • Serves 8
  • Medium
  • 200ºc

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Ingredients

Adjust Servings:
Pie Crust
115g Unsalted Butter Melted
2 Eggs
1/4 tsp Salt
85g Coconut Flour
2 tbsp Coconut Sugar Or use caster sugar
Filling
300g Caster Sugar
3 tbsp Cocoa Powder
3 tbsp Unsalted Butter Melted
2 Eggs
190ml Evaporated Milk
1 tsp Vanilla Extract
1/4 tsp Salt
For Sprinkling Desiccated Coconut
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