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?!
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