Tuesday, August 2, 2011
Chocolate Coconut Pie (gluten free)
For Pie Crust:
1 cup frozen Pecans
2 Tablespoon brown sugar
1/8 teaspoon cinnamon
2 Tablespoon melted butter
In a food processor, combine pecans, brown sugar, cinnamon and melted butter and pulse until pecans are the size of pearls.
Put mixture in a 9 inch pie pan and press into bottom and sides.
1 bag- 12 ounces of semi-sweet chocolate chips
1- 14 ounce can of coconut milk
optional: 1/8 teaspoon ground Chipotle Chile
In a double boiler, melt chocolate chips. Put coconut milk in a blender and add melted chocolate chips and Chipotle Chile, if desired, and blend. Pour into Pecan pie crust and chill several hours.
Note: Top with fresh fruit, toasted coconut or whipped cream