Chocolate Coconut Pie

This is a super easy recipe and so good! It feels like a decadent treat, but really it's not! One of the few treats with no added sugar, not even honey! You may need to increase the amount of butter for the 'crust'. Using unsweetened coconut made the crust super crumbly. You can check out the original recipe here on Tasty Kitchen. Below are my modifications!

• 4 Tablespoons grass fed/pastured Butter, Softened
• 14 ounces, weight unsweetened Coconut Flakes
• FOR THE FILLING:
• 10 ounces, weight 70% dark Chocolate Chips
• 1 cup Canned Coconut Milk, Refrigerated So Cream Separates From Liquid

1. Preheat oven to 350ºF.

2. In a food processor, combine the softened butter with 1/3 of the coconut and process until it comes together. Slowly add the remaining coconut. If it gets too thick to process, remove to a bowl and mix the rest by hand.

3. Place a 9-inch pie pan onto a parchment-lined baking sheet. Press coconut mixture into the bottom and up the sides of the pie pan, leaving the top edges loose and fluffy.

4. Make a foil ring to prevent the edges from burning: Tear off a piece of foil about 3 times the length of the pan. Fold it lengthwise twice. Wrap it around the pie so it covers the crust.

5. Bake for 10-15 minutes or until the center starts to brown. Remove foil ring and bake another 3-5 minutes or until edges are browned.

6. Cool completely on a wire rack.

For the filling:

1. Pour chocolate chips into a heatproof bowl.

2. Scoop the coconut cream from the canned coconut milk into a measuring cup. If you have less than 1 cup of cream, finish filling the measuring cup with the coconut liquid. Pour into a small saucepan and bring to a boil over medium heat.

3. Pour over chocolate chips and stir until completely smooth. This may take a few minutes.

4. Pour into cooled crust and place uncovered in the refrigerator until set, at least 2 hours or up to 1 day.