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Author Notes: A simple, beautiful chocolate pie topped with fresh raspberries. —Posie Harwood
Makes 1 pie
- 12 graham cracker sheets
- 5 tablespoons melted butter
- 1 pint fresh raspberries, washed
- 8 ounces dark chocolate
- 1 can of coconut milk, full-fat
- Preheat the oven to 425.
- 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.
- Bake the crust for 8-10 minutes and let cool.
- 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.
- Top with fresh raspberries in concentric circles.
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