Ingredients
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12
graham cracker sheets
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5 tablespoons
melted butter
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1 pint
fresh raspberries, washed
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8 ounces
dark chocolate
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1
can of coconut milk, full-fat
Directions
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Preheat the oven to 425.
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Pulse the graham crackers in a food processor until they are in fine crumbs. Add the melted butter and mix. Press the mixture into the base and sides of a pie plate.
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Bake the crust for 8-10 minutes and let cool.
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Melt the chocolate over a double boiler. In a large bowl, whisk the chocolate into the coconut milk. (If you want a fluffier filling, whip the mixture). Pour it into the pie crust.
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Top with fresh raspberries in concentric circles.
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