Meg’s Gluten Free Chocolate Pie
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