What happens when you combine dark, delicious chocolate with sweet and equally delectable coconut? Why, you get a little slice of dessert heaven! This easy and sweet pie sports a coconut and Soft-Ground Almond Flour crust and a gooey chocolate filling that is given a little extra crunch with our Ch'almost Chocolate Cacao Nibs. The coconut flavor is noticeable but not overwhelming, making the pie appealing even to those of you who are on the fence about coconut. And the filling...well, it cannot be described. You'll just have to try it for yourself! Call us overconfident if you wish, but we're pretty sure that this dessert will knock your socks off!
P.S. You will be tempted to keep the pie in the oven longer than the recipe calls for. Don't do it! This pie is meant to be gooey and it should be fairly runny when you take it out of the oven. If you prefer a firmer texture, put it in the fridge for an hour before serving.
The Goodest, Gooiest Chocolate Coconut Pie EVER
Makes one pie (approx. 12 servings)
- 1 egg white
- 1.5 dl shredded coconut
- 2 dl Soft-Ground Almond Flour
- 1.5 TBS This Is Precious Coconut Flour
- 60g butter
Beat the egg white until frothy. Mix the rest of the ingredients in a food processor until smooth, adding the egg white last. Press the mixture into a pie dish and bake in the oven for approximately 20 min. at 150C. Set the crust aside and let it cool off while you make the filling.
- 300g dark chocolate morsels
- 200g butter
- 2 eggs
- 1/2 dl sugar
- 1 dl Ch'almost Chocolate Cacao Nibs (optional)
Melt chocolate and butter in a pan. Beat the eggs and sugar until the mixture has tripled in volume. Slowly pour the melted chocolate and butter into the egg mixture while stirring. Pour the filling onto the crust in the pie dish and bake in the oven for approx. 10 min at 175C. Let it cool off and stick it in the fridge for an hour or so if you prefer a more firm texture before serving. Serve with whipped cream or vanilla ice cream.