- 1 pre-baked and cooled pie crust – here’s my recipe. You’ll only need 1/2 of my crust recipe for this. (directions on pre-baking below)*
- 1 + 1/2 cups sugar
- 1/4 cup arrowroot powder
- 3 cups full fat coconut milk
- 4 egg yolks, whisked
- 6 oz. bittersweet chocolate, chopped
- 3 tsp. vanilla extract, divided
- 1 tsp. instant coffee
- 1/2 tsp. sea salt
- 1/4 tsp. cinnamon
- 1 (tiny) pinch chili powder
- 2 Tbsp. butter
- 1 + 1/2 cups heavy whipping cream*
- 1/2 cup powdered sugar
- optional – chocolate shavings for garnish
- If you’re making my pie crust, follow the recipe and instructions exactly.
- After rolling it out, place in a pie dish and pinch the edges.
- Preheat the oven to 375 F and chill the pie dish for 20 minutes before baking.
- Pierce the pie dough with a fork to let air release. Then, lay a piece of parchment over the raw crust. Fill the pie dish with beans, rice or pie weights so it doesn’t curl up in the oven.
- Bake in the preheated oven for 18 minutes. Remove the weights and parchment and return to the oven for 5-10 minutes, or until the pie is golden brown.
- Cool completely before making the filling.
- To make the filling, combine the sugar, arrowroot powder, coconut milk, and egg yolks in a medium saucepan (do not place on the stove yet). Whisk together well.
- Place the saucepan over medium heat for about 5-8 minutes, just until the mixture reaches a boil, stirring frequently.
- Remove from the heat and stir in the chocolate, 2 teaspoons of the vanilla, instant coffee, sea salt, cinnamon, chili powder, and butter. Whisk together until silky.
- Pour the custard into the cooled and baked pie shell.
- Let it cool to room temperature on the counter, and then refrigerate for at least 2 hours until set and cold.
- With a standing or hand mixer, whip the heavy cream until soft peaks form. Add the powdered sugar and the remaining vanilla and whip until medium-stiff peaks form.
- Spread the whipped cream over the top of the cooled chocolate custard and top with chocolate shavings, if desired.
- Serve (mhmmmm, honey).
- Use cold coconut oil or cold ghee in place of butter in my pie crust for a dairy-free version.
- my pie crust makes enough for 2 pies or a covered pie. Either half the recipe, or save the other half for later.
- Sub the heavy whipping cream for coconut cream (found on the top of full-fat coconut milk) for dairy-free whipped topping.
- Calories: 700
- Sugar: 52g
- Sodium: 280mg
- Fat: 41g
- Saturated Fat: 30g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 106mg