Pre heat the oven to 350. Whisk together dry ingredients in one bowl and wet in another. Combine and mix well.
Press dough into a greased muffin tin or 9" pie pan.
Bake for 8-10 minutes. Broil on low for a few minutes to brown, if desired.
To make the ganache:
In a small saucepan, heat the milk and coconut oil until simmering.
Pour heated milk over the chocolate and let sit for a few minutes to melt. Then whisk until smooth.
To make the coconut cream:
Chill coconut milk cans overnight. Without shaking, carefully scoop the solid cream into a mixing bowl. Whip for about 5 minutes until you have thick whipped peaks. Add extracts and sweetener to taste.
To Assemble:
Spread the bottom of the cooled crust with ganache (about ¼-1/2 inch)
Place in the fridge for about 15 minutes until firm.
Spoon the whipped cream on top.
Drizzle the remainder of the ganache over the cream.
Garnish with toasted coconut*
Notes
*To make toasted coconut, place coconut in a dry skillet over medium, stirring constantly until lightly browned. I like to add a drizzle of maple syrup while stirring. Yum.Keep pie refrigerated. Lasts several days in the fridge.Recipe adapted from Marla Meridith