Coconut Cream Pie

Ingredients:

Crust: 

1/4 C pecans
1/2 C almond flour
1/2 Tbsp honey
3 Tbsp coconut oil, melted

Chocolate Layer: 

6 Tbsp chocolate chips (I used Enjoy Life Chocolate Chips)
1 Tbsp + 1 tsp heavy cream (or butter, palm shortening, lard)

Coconut Cream Layer: 

1 can full fat coconut milk
1 large egg
3 Tbsp arrowroot powder
3 Tbsp raw honey
1/2 tsp vanilla extract
1/2 C shredded coconut, unsweetened
1/8 tsp salt

Coconut Whipping Cream: 

1/2 C full fat coconut milk, chilled (light coconut milk will not work)
toasted coconut to garnish

Instructions:

Crust: 

Grind the pecans until coarse meal using a food processor or a blender and place it in a bowl
Mix in the almond flour, coconut oil and honey
Line a 7×5 glass baking dish with parchment paper and spread the mixture until evenly distributed
Bake crust at 350°F for about about 10 minutes or until the edges start to brown
Let it cool on a wire rack

Chocolate Layer: 

Melt the chocolate chips in a double boiler
Add heavy cream and mix to combine
Pour mixture on top of the crust and refrigerate

Coconut Cream Layer: 

Combine the coconut milk, egg, arrowroot powder, honey and salt in a saucepan. Bring the mixture to a boil, stirring constantly until it thickens
Stir in the shredded coconut and vanilla extract
Pour the filling over the cooled crust and chocolate
Refrigerate for about 4 hours or until the coconut layer is firm

Coconut Whipping Cream: 

Open the lid of a can of full fat coconut milk and refrigerate a day before you make this pie. The coconut milk with thicken and separate from its water
Now that you made your pie it is time to add the coconut whipping cream and garnish it with toasted coconut. Remove the can of coconut milk from the fridge and take 1/2 cup of the solid coconut and place it in a bowl. Be careful not to mix the solid coconut with the water in the bottom of the can.
Whip the coconut with a hand mixer until fluffy. Spread it over the coconut cream layer

Toasted Coconut: 

Toast coconut in the oven for just a few minutes at 350°F until it begins to turn brown and sprinkle over the coconut cream pie. Be careful and watch this step closely so the coconut does not burn.

Recipe Submitted by Sheri