Meg’s Gluten Free Chocolate Pie

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Cookie Crust:

1 package Pamela’s shortbread cookies, ground

1/2 – 1 C Pamela’s double chocolate chip cookies, ground

2 TBS coconut flour

6 TBS melted coconut oil

Chocolate “Pudding” Filling:

3 egg yolks

2–3 TBS raw cocao powder

14 oz. can sweetened condensed milk

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Cookie Crust:

Preheat over 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

For filling:

In medium bowl beat egg yolks with condensed milk and cocao powder. Pour filling into prepared crust.

Bake at 350 degrees for 35-40 minutes. Let cool.

NOTE: In altitude it takes 30 minutes to cook.

Serve with fresh made cinnamon whip cream

Don’t mind us… just digging in! 😉