2 Tablespoons coconut oil
1 Tablespoon raw honey
2 Large eggs
¼ Cup + 2 Tablespoon coconut flour
1/8 Teaspoon Kosher salt
350 degree oven
Mix coconut oil, honey, eggs until smooth. Add coconut flour, salt with spatula until well mixed. Using an ungreased pie dish, add mixture and press evenly. Bake for 10-12 minutes, should have a slight brown color.
1 Cup sugar
¼ + 2 Teaspoons cornstarch
¼ Teaspoon Kosher salt
3 Cups whole milk
5 Egg yolks
7 oz Bittersweet Chocolate, chopped – Scharffenberger is our preference
2 Teaspoons pure vanilla extract
2 Tablespoons butter
Whipped cream for service
In a saucepan whisk together the sugar, cornstarch and salt – add the milk and egg yolks and whisk again. Over medium high heat, stirring gently with a spatula, bring mixture to a boil and thickens (6-8 minutes). Keep a close eye as time required varies! Remove from heat and add the chopped chocolate, vanilla and butter. Stir till well incorporated. Run the mixture through a fine mesh strainer in order to remove any solids. Transfer the mixture to the pie crust. Chill thoroughly – 4 – 6 hours minimum, but preferably overnight.
Using a sharp knife warmed by hot water, slice the pie. Place on dessert plate and garnish with fresh whipped cream.