Friday, February 1, 2013

Coconut and Chocolate Pie

Welcome to Friday. And February (rabbit rabbit). Friday's mean a Kitchen post featuring cooking, baking or anything that takes place in the kitchen. Lovely.

My best friend pinned this recipe, texted me about it and I decided to make it - all within the space of about half an hour. It's incredibly easy and so yummy. I changed the original recipe a bit so here's my take on it. 

Coconut and Chocolate Pie
  1. Preheat oven to 350 F and put your pie plate on a parchment covered cookie sheet.
  2. Mix 6 tablespoons Earth Balance Buttery Spread with 1 1/2 cups unsweetened shredded coconut. Put into pie plate and press along the sides and the into the bottom. Bake for 15-20 minutes.
  3. Bring 1 1/4 cup soy milk to a simmer and then take off the burner. Add in a heaping 1 cup chocolate chips and let sit for a couple minutes. Stir until combined and pour onto the cooked crust.
  4. Refrigerate until set (atleast a couple of hours). Serve and enjoy!

What toppings do you think would go well with this?

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