Chocolate Mounds Pie
Ingredients for the crust:
6 tablespoons unsalted butter, softened
4 cups sweetened shredded coconut
¼ cup Coconut flour
¼ cup Almonds (raw & unsalted)
Ingredients for the filling:
2 cups heavy cream
16 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1 teaspoon Pure Vanilla
Directions:
Preheat the oven to 350°F. In a food processor, process butter, almonds, & coconut flour untill it forms a crust-like mixture. Place into a large mixing bowl, & add in coconut. Mix until a crust forms. In a glass pie pan, use 2/3 of the mixture to press into the bottom and sides of pan as a crust. Sprinkle remaining coconut mixture around the edges forming a high crust edge. Bake for 10 minutes, or until golden brown. Remove & cool.
Bring cream to a boil in a small saucepan; pour over chocolate in a medium heat proof bowl. Let mixture sit for 10 minutes, & then stir until chocolate is completely melted and mixture is combined. Add vanilla. Pour into coconut crust. Refrigerate until filling is set, (about 3 hours).
