Gluten Free Chocolate Pie

July 22, 2014 / currygirlskitchen /

Meg’s Gluten Free Chocolate Pie

Cookie Crust:

1 package Pamela’s shortbread cookies, ground

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

2 TBS coconut flour

6 TBS melted coconut oil

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

Chocolate “Pudding” Filling:

3 egg yolks

2-3 TBS raw cocao powder

14 oz. can sweetened condensed milk

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

Watch recipe video (link here): https://www.youtube.com/watch?v=detEFUytG7k&feature=youtu.be

Don’t mind us… just digging in! 😉

Posted in Dessert, Desserts, Recipes

currygirlskitchen

Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.

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