Chocolate Macaroon Pie
Wanting a gluten free, dairy free, or egg free pie? This Chocolate Macaroon Pie Recipe is an easy recipe that will not disappoint. The non-traditional pie crust is inspired by coconut macaroon cookies. The chocolate filling is divine with the coconut crust.
Servings: 8 slices
- 3 cups unsweetened shredded coconut
- 1/2 cup honey
- 1/4 cup coconut oil
- 6 oz. bittersweet chocolate non-dairy
- 1/2 cup coconut milk
- 1/4 cup coconut sugar
- 2 tbsp coconut oil
Preheat oven to 325.
Mix crust ingredients using your hands. The coconut mix will be very sticky so coat your hands with coconut oil. Then, press it into a 9 inch pie dish, that has been generously greased with coconut oil.
Bake for 15 minutes, until golden on edges. Remove from oven, let cool completely while preparing filling.
Combine chocolate and coconut milk over a double boiler. Gently melt the mixture, then stir in coconut sugar.
When chocolate is melted and there are no lumps, remove from heat. Whisk in coconut oil.
Pour chocolate filling into cooled pie shell. Place in refrigerator to set chocolate. After about 15 minutes, top with fresh raspberries. Store in refrigerator until ready to serve.
Allow pie to come to room temperature about 15 minutes before slicing. Enjoy everyone’s compliments!
Calories: 551kcal | Carbohydrates: 42g | Protein: 4g | Fat: 44g | Saturated Fat: 36g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 352mg | Fiber: 7g | Sugar: 31g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg