Whether you are dairy free or not the recipe is worthy of any dessert plate! It is rich, creamy, and decadent! It is also incredible easy. How can you beat that?
Chocolate Cream Pie
from Elana's Pantry
2 13.5oz cans of coconut milk
1/2 tsp of sea salt
1/4 cup of arrowroot powder
2 TBS of vanilla extract
1/2 cup of agave nectar
2 cups of chocolate chips (the darker the better)
1 Baked Pie Crust (i used a graham cracker crust)
Pour the coconut milk and salt into a medium sauce pan. Bring to a boil while whisking for 1 minute. Whisk in the arrowroot powder and cook at a simmer for another 2 minutes while still whisking. Whisk in the vanilla and agave nectar. Once well combined, remove from the heat and whisk in the chocolate chips. Whisk until smooth. Cool in the pan for 30 minutes. Pour into the baked pie crust and place in the refrigerator. Chill for at least 3 hours before serving. Slice and garnish as you wish. I enjoy this pie just as it is. Enjoy!