The kids requested it for our Christmas dinner, so I whipped one up.
1 GF, DF pie crust (I used Wholly Wholesome’s Gluten Free pie crust)
1 container coconut milk (I used SO Delicious Culinary Coconut milk–11 oz.)
4 TBSP honey
4 TBSP cocoa
Several hours before cooking or overnight, put the coconut milk in the refrigerator.
Preheat oven to 375 degrees. Let the pie crust thaw for 10 minutes on the counter. Poke holes in the bottom with a fork. Bake the pie crust for 10 to 20 minutes in the oven until it reaches the desired level. I cooked it until it was a very light golden brown. Let cool for up to an hour.
Whisk the refrigerated coconut milk with the honey and cocoa in a medium-sized mixing bowl. Pour into the cooled pie shell. If the coconut milk mixture is a bit runny, place the pie in the freezer for a few hours until it firms up. If it is already firm, simply store in the refrigerator until ready to eat.
Makes 6 servings.