Camilla’s “Monument” Chocolate Pie

Hey, you know what?  Valentine’s Day is coming up…on Tuesday.  Know what else?  Girls like chocolate.  Boys like chocolate.  Sometimes they like chocolate so much they’ll pretend to like you just long enough until make them this pie.  After that…well, I can’t help you there.

For the Crust

1 c Almond Meal

1/4 c Pecans, ground fine

1/4 c Walnuts or Macadamias, ground fine

1/4 c Butter, melted

1/4 t Sea Salt

Combine all ingredients into a stiff dough.  Press into a lightly greased 9.5″ pie plate.  Bake at 350 for about 15 minutes, or until lightly browned and crisp.

Filling

2 Cans Coconut Milk

1/4 t Sea Salt

1/4 c Arrowroot Powder

1/2 c Honey

2 T Vanilla

12 oz Unsweetened Chocolate, chopped

1 c Heavy Whipping Cream, whipped

Bring the coconut milk and salt to a boil over medium heat, stirring constantly.  Whisk in honey and vanilla.  Sift in the arrowroot powder, then remove from heat.  Cool slightly for a minute or two, then whisk in the chocolate until melted.  Beat with an electric mixer for another 3 minutes to add some air and smooth out the texture.

Cool the custard in the fridge for 30 minutes.  Pour into the crust (you may have some left over like I always do…just pour it in a mug and chill in the fridge for a late-night snack).  Refrigerate for at lease 4 hours, then spread the whipped cream on top before serving.

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3 responses to “Camilla’s “Monument” Chocolate Pie

  1. Pingback: Magic Bars | tgipaleo·

  2. Pingback: Top Recipes of Twenty Twelve |·

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