Coconut Cream Pie with Dark Chocolate Ganache
Light and fluffy coconut whipped cream piled on a chocolate-coated cookie crust
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 10 slices
- 1/3 cup unsweetened coconut flakes toasted, see notes
To make the crust:
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:
*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