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1
pie crust
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2
3/4 cup chocolate chips
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1/4 cup coconut milk
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1/2 cup minced hazelnuts (very small pieces)
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dash cinnamon, maybe 2 dashes then stop
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Melt chocolate and coconut milk.
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15 second incraments then stir in microwave.
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Stir in hazelnuts and cinnamon
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Spread into cooked (hopefully still warm) pie crust of choice.
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Bottom Layer:.
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11
Melt 1/2 cup chocolate chips with 3 T coconut milk and cinnamon in microwave safe bowl (or over a double boiler).
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Nuke for 20 seconds and stir, repeat until melted.
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Stir in hazelnuts, pecans could be substituted in a pinch.
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Spread on bottom and up sides of precooked pie crust.
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15
I always use No Roll Coconut Milk Pie Crust (I posted it on this site).
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Allow to cool and set (refrigerate if you can) while you make the rest of the pie.
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Melt 2 1/4 cups chocolate chips, 1/4 cup coconut milk and 1/4 teaspoon cayenne pepper in a microwave safe bowl (or over double boiler).
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Nuke for 20 seconds and then stir, repeat until melted.
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Place melted chocolate mixture and 1/4 cup butter into a mixer with a whisk tool.
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Beat until butter is incorporated.
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Add COLD eggs one at a time.
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Beat on high for 2-3 minutes after each egg.
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By the time you add the 4th egg the mixture should be fluffy and lighter in color.
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Gently spread into the pie crust on top of the chocolate-cinnamon layer.
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Chill for at least 3 hours to be sure it sets and firms up.
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Slice and serve chilled with whipped cream.
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NOTE: This uses raw eggs.
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Make extra super sure your eggs are fresh.
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I own chickens so I have it easy in that regard.
