Chocolate Creme Pie

This is a classic chocolate cream pie, no extreme adaptations here. However, I took some advice from a friend and used coconut milk instead of regular milk for the pudding- adding to the richness of the pie. You will need at least 6 hours to complete this dessert so it's not a great "last minute" dessert.

For the crust:

• 1 cup crumbled chocolate cookie wafers (I used the Trader Joe's GF "jo'jo's" (cookies) deconstructed- they are gluten free but use what you like) 
• 1/3 cup almond meal flour
• 5 tablespoons butter (unsalted) 
• 1 tablespoon sugar 

For the pudding filling:

• 2/3 cup organic white sugar 
• 1/4 cup arrow root powder 
• dash of salt 
• 4 egg yolks
• 3 cups of coconut milk (I like the Trader Joe's brand because it's thick, creamy and has no preservatives) 
• 6 oz of dark chocolate 
• 2 oz of unsweetened chocolate 
• 2 tablespoons butter (unsalted) 
• 1 teaspoon vanilla 

For the whipped topping:

• 1 pint heavy whipping cream 
• 1 tablespoon coconut sugar
• dash cinnamon 

For the crust preheat the oven to 350 and place rack in the middle of the oven. Use a food processor to blend together the almond flour and chocolate cookie wafers only (no cream center). Feel free to add a dash of salt with the sugar and then add cube at a time of cold butter until it forms a ball. Press the crust into the bottom of a 9" pie pan and bake for 15 minutes. Cool and set aside in the refrigerator until it is again, ready to use. 

Use a heavy sauce pan to combine the yolks, salt, sugar and arrow root powder with a whisk over medium heat. Add the coconut milk and bring to a boil while continuing to whisk until it thickens into a nearly pudding consistency. Take off the heat and let stand. In a large glass or metal bowl put all chocolate (broken into pieces) and butter in the bowl. With a mesh sieve over the glass or metal bowl of chocolate strain the pudding mixture onto the chocolate while still hot to melt the chocolate and butter. Whisk or scrape with a spatula until the pudding is smooth. Cover and refrigerate for two hours. 

Uncover pudding and pour into pie crust and refrigerate for another 4-6 hours. 

Use an electric mixer to whip the cream and sugar until nearly stiff. Top the pudding pie and sprinkle with cinnamon. 

Bon Appetit. xoxo Renee