I had hoped to get this recipe up yesterday since, you know, it would have been nice to get it ready for Easter. But I didn’t and I really have no excuse. My husband is, once again, about to leave on business tomorrow and so our Saturday was spent lounging in front of the TV together, debating whether or not we were going to watch the season premier of Game of Thrones or the finale of The Walking Dead tonight. They’re seriously on at the SAME TIME. In what kind of sadistic world does that happen?!
Oh, but then we had Brazilian BBQ last night and I think I ate my weight in steak and grilled pineapple. And still had room for dessert…I discovered the secret to the most awesome Paleo S’mores ever: just cut a huge chunk of marshmallow, lay it on a plate, dump some chocolate chips on top, and set it under the broiler. Yes, I will post about it. So good.
Know what else is good? My “Monument” Chocolate Pie. I’ve posted it before…couple times…but I made it again when my family was in town and made a few new tweaks. This was the BEST one yet and I HAD to make sure I shared it with the world. It’s been way too long since I’ve had the real thing from the Monument Cafe in G-town, but this baby brings back all the wonderful memories of Texas and the life we started there. In a time of such transition, Austin remains on the top of our list of places we might like to end up…but for now, I guess I have to settle for a face-full of chocolatey, whipped creamy goodness. Life is hard.
PS, I stopped trying to make my own pie crust recipes. I suck at it. This pie is awesome crust-less or with Mark’s Ultimate Walnut Pie Crust.
- 2 Cans Full Fat Coconut Milk
- 1/4 t Sea Salt
- 1/4 c Arrowroot Powder
- 1/3 c Honey
- 2 T Vanilla
- 1 bag (10 oz) Enjoy Life Chocolate Chunks (or any other semi-sweet chocolate chips)
- 1 c Heavy Whipping Cream, whipped
- Bring the coconut milk and salt to a boil over medium heat, stirring constantly.
- Whisk in honey and vanilla.
- Sift in the arrowroot powder, then remove from heat.
- Cool slightly for a minute or two, then whisk in the chocolate until melted.
- Beat with an electric mixer for another 3 minutes to add some air and smooth out the texture.
- Cool the custard in the fridge for 30 minutes.
- Pour into a prepared crust (see note above) crust
- You may have some filling left over like I always do…just pour it in a mug and chill in the fridge for a late-night snack.
- Refrigerate for at lease 4 hours or overnight, then spread the whipped cream on top before serving.