Coconut-Rum Chocolate Pie

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Coconut-Rum Chocolate Pie

Ingredients:

Crust:

  • 1 cup regular sweetened, flaked coconut
  • 2 c corn chex or honey nut chex (perhaps try chocolate chex) crushed to make one cup of crumbs. (Crush just in a Ziploc bag with rolling pin, but not to a powder)
  • ½ c sliced almonds
  • 6 Tbsp butter, earth balance or coconut oil

Filling:

  • ½ c cream or Asian style coconut milk or coconut coffee creamer. Check coconut milk ingredients.  Piña Colada style coconut milk is high in sugar, ‘lite’ coconut milks are thickened with ‘gums’ and other ingredients to make thick and creamy.  Dairy coffee creamer or coconut coffee creamer that you use for coffee is easier for a small quantity
  • 11-12 oz (~ 2 cups packet) gluten-free semi sweet chocolate chips
  • 1-2 tbsp rum or other liquor you can tolerate.  Remember that ordinary rum and brandy should be gluten free, it is normally the flavorings added that can contain gluten.  You don’t have to add alcohol but it does raise the flavor nicely.
  • Sliced bananas, fresh pineapple, mango,
  • Bought or home made caramel sauce.
  • Trader Joe’s make a jar of caramel sauce that is labeled gluten free, but not dairy free. Optional
  • Whipped real cream or coconut cream whipped. Optional
  • Some toasted coconut or sliced almonds to garnish. Optional.

Directions:

  1. Preheat oven to 350*. Melt butter, earth balance or coconut oil. Mix together coconut, crushed chex and almonds and add melted butter or coconut oil to bind dry ingredients.
  2. Press into base and sides of 9” pie place and bake in preheated 350* oven for 10-20 minutes until looking more golden brown. Remove from oven and allow to cool.
  3. Heat cream in 4 cup microwave-safe bowl in the microwave for about 40 seconds. Stir in chocolate and let sit for 1-2 minutes. Stir well, microwave a bit more, stir well, microwave until chocolate forms a smooth, thick, shiny mass. I tend to use my immersion blender to get mix smooth. Stir in alcohol.  Depending on cream and chocolate used and whether you added any alcohol, taste the chocolate mix and decide if it needs some sugar.  Remember you might be drizzling it with caramel sauce and adding fresh fruit, all adding to sweetness.
  4. Pour chocolate sauce into cool shell and refrigerate for several hours or overnight.
  5. Remove from fridge. You can arrange fruit on top and drizzle with caramel sauce, or cut into portions and add fruit and sauce to individual plates depending on what people can eat or tolerate.
  6. Whip cream with some sugar and rum, pile on top of chocolate or pipe. Scatter toasted coconut or almonds on top of cream.

Note: I read a recipe where the writer whipped cream with powdered hot chocolate mix.  It gives a light, sweet chocolatey taste.

 

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