Paleo Chocolate Macaroon Pie!

I "liked" the Just Eat Real Food page on Facebook, and now all these delicious looking recipes just keep popping up on my news feed.  Its amazing!!  I pin (of course) several recipes a day.  I figured it was time I started sampling some of the recipes, so I thought I should start with dessert, and start with something chocolatey!  I went with the Chocolate Macaroon Pie, because I have everything in the house!

It was super duper easy to make.  A little messy, but a very simple recipe.  The end product?  Well, that was absolutely amazing.  I had a small sliver, and it was like a small piece of heaven on a fork. mmmmmm.  The chocolate filling is so smooth and creamy!! Avery seemed to enjoy it too. She was COVERED in chocolate when she was done.  When we were sitting outside after dinner she came up to me and said "Mommy, more pie!" LOL

My only complaint with the recipe.... they ask you to use a pie sheild.  I had no idea what that was, and the instructions on how to make one were not that clear (at least to me).  I just googled it.  It is apparently a sheild that goes around the upper crust of your pie to prevent it from burning.  Who knew!  I also thought that the crust was a little thick.  I would probably thin it out next time.

INGREDIENTS:

crust

• 4 cups unsweetened shredded coconut
• 1/2 cup honey
• 1/4 cup coconut oil or melted butter  (i used coconut oil)

filling

• 6 oz unsweetened chocolate
• 1/2 cup coconut milk or heavy cream (I used coconut milk)
• 1/3 cup honey
• 2 tablespoons coconut oil or room temperature butter (i used coconut oil)

DIRECTIONS:

1. Preheat oven to 325.
2. Combine crust ingredients using your hands and then press into a standard 9 inch pie dish, that has been greased.  (it will seem like too much, but press it down and up the sides, creating a thick crust)  If you dont want a thick crust, you could use a bigger pie pan
3. Cover crust with a pie crust shield or make your own by cutting a piece of foil in a circle slightly larger than your pie, then cutting out a smaller circle which will allow the middle to cook thru.  Bake with shield on for 15 minutes.  Remove shield and bake for 5-7 minutes uncovered until golden. Your sheild should look like a giant O that fits around the outer perimeter of your pie crust
4. Remove from oven, let cool completely while preparing filling. I chucked my crust in the freezer to cool. I made my filling while the crust was cooking, and I could not be bothered to wait for it to cool.
5. Combine chocolate, coconut milk and honey over a double boiler.  Gently melt the mixture, do not overheat.  You do not want to burn the chocolate or cook the honey.  That is why a double boiler is very important during this step.  Once chocolate is melted and there are no lumps, remove from heat and whisk in room temperature butter or coconut oil.  This will create a lovely sheen. I used my immerson blender.  seemed to work just fine!
6. Pour chocolate filling into cooled pie shell.  Place in fridge to set chocolate.
7. Top with fresh raspberries, store in fridge until ready to serve. I used raspberries and blueberries, and being the impatient person I am, I did not wait for it to set before I decorated
8. Set pie out at least 15 minutes prior to serving. This is a good idea,  It is really hard to cut straight out of the fridge!!!

I guess the true test will be if my husband likes it!!

Original recipe: http://glutenfreefix.com/chocolate-macaroon-pie/3218/ 

Happy Baking!!

JoJo!!