1/3cupunsweetened coconut flakestoasted, 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:
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.
Spread the bottom of the cooled crust with ganache (about 1/4-1/2 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*
*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
Copyright Emily Spain, Pretty Pies. Coconut Cream Pie with Dark Chocolate Ganache https://prettypies.com/coconut-cream-pie/ May 16, 2016