This pie was easier to make than toast. It was devoured by my guests in 6 minutes flat. It’s that good.
1 gluten free & dairy free pie crust. Mine is from a local Italian kitchen called Piccola Cucina. It was a simple almond flour crust made with ground almonds, egg whites, sugar and natural goodness. (you could easily substitute a vegan crust as well!)
1 can coconut milk
1 bag semi-sweet chocolate chips (dairy free or vegan if you prefer!)
1. Melt chocolate in a double boiler. Open can of coconut milk and pour into blender, add melted chocolate and blend both until smooth. Pour into pie crust.
2. Chill in refrigerator for 4 hours (or shove it in the freezer and quick set it in less than an hour, haha)