Chocolate Pie

Chocolate Coconut Pie

Be warned! This creamy, dreamy chocolate pie is addicting. I have been craving it since I first made it and will have to make another one soon!
I used the same oat pie crust (made with a minimal amount of sugar and butter) that I used for my Mini Cheesecake Bites.
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Old fashioned rolled oats take a quick spin in the blender until they turn into a powder. Add to the oats a little melted butter, a spoonful of sugar, a tiny pinch of salt, and bake for 20 minutes and you have your crust. Easy as pie!
Next, combine semi sweet chocolate, cocoa powder, coconut milk, vanilla and sugar in a small saucepan over the stove just until the chocolate is melted and everything is melded together.
Now pour the chocolate pie filling into your oat pie crust and after just a few hours of chilling in the fridge, this chocolate pie is ready to be enjoyed!coconut_milk_piecoconut_milk_pie2

Chocolate Pie

Yield: 1-2 small pies depending on size of baking dish. I used a 16 oz ramekin to make one smallish pie. If you use the smaller ramekins or pie plates you could make 2 small pies.
*The key to this chocolate pie is to thoroughly chill a can of coconut milk which will allow the fat in the coconut milk to thicken. I like to place a can in the fridge and leave it there overnight so it has plenty of time to chill. The thickened coconut fat is what you will want to use for this pie to get the right consistency. When you are measuring out the coconut milk for the recipe you will want to try and use only the thickened part first and if that is not enough to reach the 1/2 cup you can use the remaining liquid to reach your 1/2 cup.
Oat Pie Crust:
1/2 cup Oat Flour (make your own by blending old fashioned oats into a powder)
1 Tablespoon Granulated Sugar
1 1/2 Tablespoons Unsalted Butter, melted
Tiny Pinch of Salt
Chocolate Pie Filling:
1/2 Cup Full-Fat Coconut Milk, chilled overnight
1/4 Cup Semi-Sweet Chocolate Chips
1 Tablespoon Unsweetened Cocoa Powder
1/2 Teaspoon Pure Vanilla Extract
1 Teaspoon Sugar
For the oat pie crust:
-Preheat oven to 350 degrees F.
-Pour melted butter over the oats, add in the sugar and salt, mix well.
-Grease a small dish or pie plate and push the oat mixture into the bottom and a little up the sides of the dish.
-Bake the crust for 20 minutes or until lightly browned.
-Remove from oven and set aside.
For the chocolate pie filling:
-Carefully open the can of chilled coconut milk (try not to shake it around too much, as you don’t want to re-incorporate your separated coconut fat with the liquid)
-In a saucepan over low heat, add in chocolate, cocoa powder, vanilla, coconut milk and sugar.
-Stir constantly and cook just until the chocolate has melted and all the ingredients have combined.
-Pour mixture into the oat pie crust and chill for a few hours before serving.