Name: Glutenfree Chocopie recipe by Rekha Joseph at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 7
Ingredients: Coconut Flour pie Crust Ingredients; 2 eggs; 1/2 cup melted coconut oil/Butter; 2 teaspoons honey; 1 cup+2Tbsp coconut flour; pinch of salt; Gluten-Free chocolate cocount filling Ingredients; 4 eggs; 2 cups coconut milk; 1 cup cane sugar; 1/4 cup coconut oil, melted; 2 tbsp Cocoa powder; 1 cup dessicated coconut; 1/2 cup white or brown rice flour

ABOUT Glutenfree Chocopie RECIPE

Gluten free chocopie is an ideal dessert for the calorie concious or diabetic. Gluten free Chocopie uses only coconut flour for the crust as well as the filling.Coconut flour's lack of starch makes it lower carb, and it needs binders to keep baked goods together which is usually eggs providing proteins too.

Ingredients Serving: 7

Coconut Flour pie Crust Ingredients
2 eggs
1/2 cup melted coconut oil/Butter
2 teaspoons honey
1 cup+2Tbsp coconut flour
pinch of salt
Gluten-Free chocolate cocount filling Ingredients
4 eggs
2 cups coconut milk
1 cup cane sugar
1/4 cup coconut oil, melted
2 tbsp Cocoa powder
1 cup dessicated coconut
1/2 cup white or brown rice flour

Instructions

For the crust Beat eggs Add oil and honey Stir in coconut flour and salt until will incorporated
let dough rest 2-3 minutes to allow the flour to absorb wet ingredients Press into a 9” pie plate Bake at 180degC(preheated oven) for 10-15 minutes
For Filling Beat eggs together in a large bowl Add milk, sugar, oil. Stir well, then add cocoa, coconut and rice flour
Pour into a 9” pie crust. Your can fill pie completely full. It won’t boil over. Place in the center of your oven, and bake for 35-40 minutes till the pie is set.
Take care of the coconut pie crust as it tends to burn fast due to dry texture. You can cover partially with foil midway, if browning too much.
Remove from oven, and let cool before serving.

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