This recipe came out of a failed attempt to make a completely different recipe. I was trying to make a coconut cookie sandwich filled with chocolate ganache. The coconut cookies tasted like cardboard (or what I’d imagine it to taste like). They sounded so good in my head but definitely didn’t turn out. Then I prepared a chocolate ganache that was different than the ones I’ve made in the past. I must have calculated wrong, or way wrong, because I had cups and cups of chocolate ganache. Way more than I would have ever needed to fill the cookies. So there I was; a saucepan full of chocolate and un-edible cookies. I was determined to scrap something from this failed blog attempt. And then it hit me… pie! I created a buttered coconut crust, added gelatin to the ganache (so the pie sets up) and it was rich, creamy and wonderful! Phil and I ate the whole thing in a week. We didn’t share it with anyone, which I almost always do with my treats. Now my failed cookie attempt can be your next delicious dessert!
Start with making the crust and while the crust is cooking, make the ganache filling.
Ingredients
4 egg yolks
3 1/2 teaspoon Stevita stevia
1 can coconut milk
1/4 cup raw honey
8 ounces of unsweetened chocolate
1 teaspoon vanilla extract
2 1/2 teaspoon great lakes gelatin (read more here) (I like this brand)
Directions
- With a hand mixer, beat the 4 egg yolks and stevia in a bowl. Make sure you beat them very well because you are going to be adding in warm coconut milk and you don’t want to scramble the eggs
- In a medium saucepan add the coconut milk and turn the burner on over medium-high heat. Once the coconut milk starts to bubble, turn the heat down to medium-low and add the raw honey and stir to combine
- Take the coconut milk off of the heat and you are going to temper the eggs. You will use a whisk and continually beat the eggs while slowly adding in 1/2 cup of the coconut milk. Slowly add in another 1/2 cup in the same way
- Pour the tempered eggs into the saucepan with the remaining coconut milk and bring back to the stove
- Add the 8 ounces of unsweetened chocolate to the pan and whisk together until it is melted and smooth
- Stir in the vanilla and remove from the heat
- You will add the gelatin to the chocolate very slowly. You will add it in a 1/4 teaspoon at a time while whisking because you don’t want to get lumps in your pie
- Put the saucepan in the fridge to cool for 15 minutes
- Pour the chocolate into the pie pan and refrigerate to set up for 3 hours
- Serve with whipped cream or coconut cream
Buttered Coconut Crust
1 cup unsweetened shredded coconut
4 Tablespoons butter, melted
1/2 teaspoon Stevita stevia
- Preheat 350 degrees
- Combine the ingredients in a small bowl and press into a glass pie plate. This crust will be thin and buttery. Cook for 10-13 minutes until golden brown and cool
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Phil says
Excellent pie I think I ate over half of it!
Sarica Cernohous says
My goodness, this looks fantastic, Meghan! And such a simple recipe–the best of both worlds :)!
Dr. Meghan says
Thanks Sarica!
Heather says
Look absolutely scrumptious! How much is 1 packet of gelatin?
Dr. Meghan says
Hi Heather-
1 Packet of Gelatin is equal to two teaspoons. I hope that helps you!