Meg’s Gluten-Free Chocolate Pie
Life is short, eat dessert first! It’s a terrific philosophy, and even dietary restrictions or choices won’t keep you away from delicious indulgence the Curry Girls Kitchen way! Crumbled cookie crust and smooth chocolate pudding filling…where’s my fork?!
Cookie Crust:
1 package Pamela’s gluten-free shortbread cookies, ground
½ – 1 Cup Pamela’s gluten-free double chocolate chip cookies, ground
2 Tablespoons coconut flour
6 Tablespoons melted coconut oil
Preheat oven to 350 degrees
To make crust: mix all ingredients in bowl and stir until blended.
Press evenly into pie pan. NO NEED TO pre-bake
Chocolate “Pudding” Filling:
3 egg yolks
2-3 Tablespoons raw cocoa powder
14 oz. can sweetened condensed milk
For filling: in medium bowl beat egg yolks with condensed milk and cocoa powder. Pour filling into prepared crust.
Bake at 350 degrees for 35-40 minutes. Let cool.
NOTE: At altitude it takes 30 minutes to cook.
Serve with fresh-made cinnamon whip cream
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