| Prep Time | 30 |
| Cook Time | 10 |
| Servings |
ppl
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Ingredients
Crust
- ⅓ C chopped pecans
- ¾ C blanched almond flour
- 1 ½ T maple syrup
- 4 T melted coconut oil
Chocolate Ganache
Coconut Custard
- 1 13.5 oz can coconut milk full fat
- 3 T heavy cream
- 4 T arrowroot powder
- 3 T maple syrup
- 2 eggs
- ½ C unsweetened shredded coconut
- 1 tsp vanilla extract
- ¼ tsp sea salt
Whipped Cream Topping
- 1 C heavy whipping cream
- 1 T maple syrup
- 1 tsp lime zest
Toasted Coconut Topping
Ingredients
Crust
Chocolate Ganache
Coconut Custard
Whipped Cream Topping
Toasted Coconut Topping
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Instructions
Crust
- Preheat oven to 350.
- Line a 9×9 baking pan with parchment paper
- In a medium bowl, mix together pecans, almond flour, melted coconut oil and maple syrup.
- Press mixture evenly into the bottom of the 9×9 pan.
- Bake in 350 the oven for about 10 minutes or until edges start to brown.
- Set aside to cool.
Chocolate Ganache
- In a small saucepan, melt chocolate chips over low heat. Then stir in heavy cream.
- Set aside to cool.
- Once cool, spread over the crust and refrigerate until firm and no longer glossy.
Coconut Custard
- Combine the coconut milk, heavy cream, eggs, arrowroot powder, maple syrup, shredded coconut, and sea salt in a medium saucepan.
- Heat the mixture slowly over low heat, stirring regularly, until mixture thickens and leaves a thick coating on the back of a spoon.
- Add vanilla and set aside to cool.
- When cool, spread evenly over chocolate ganache and put the pie back in the fridge to chill.
Whipped Cream Topping
- Add heavy cream, vanilla, maple syrup and lime zest to mixer bowl. Whip until firm peaks appear.
- Spread over chilled coconut custard and top with toasted coconut.
- Put back in the fridge until ready to serve.
Toasted Coconut
- Put coconut on sheet pan and toast in a 350 oven for about 4 minutes or until golden brown. Sprinkle generously on top of the pie after it cools and serve!