Dessert
Coconut-Crust Pie
PrepPr15 minCookCk20 minTotalTot35 minServesSrv8Ca:PCa:PN/A
Ingredients
Coconut Crust
- 8 oz organic coconut flakes
- 7 oz sweetened condensed coconut milk (no added gums)
- 1–2 tbsp butter, room temperature
Chocolate Filling
- 6 oz semisweet chocolate chips
- ~5 oz heavy cream
Directions
- Preheat oven to 350°F (175°C). Lightly butter a pie dish.
- Mix coconut flakes, butter, and condensed coconut milk until combined. Press firmly into bottom and sides of pie dish.
- Cover edges with foil, bake 15 min until center is lightly golden. Remove foil, bake 5 more min. Cool completely.
- Heat cream until just simmering, then pour over chocolate chips. Let sit 2–3 min, then stir until smooth.
- Pour filling into cooled crust. Refrigerate at least 4 hr until set.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 8). Does not change when you scale ingredients.
- Calories 440.3875
- Total Fat 315.8g
- Saturated Fat 245.9g
- Trans Fat 0.9g
- Cholesterol 255.5 mg
- Sodium 307.2 mg
- Carbohydrate 172.4g
- Fiber 53.2g
- Sugar 106.2g
- Protein 31.7g
- Calcium 283.4 mg
- Ca:P ratio N/A
