Chocolate Raspberry Pie

By Posie (Harwood) Brien
January 22, 2015
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Author Notes: A simple, beautiful chocolate pie topped with fresh raspberries.Posie (Harwood) Brien

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
  1. Preheat the oven to 425.
  2. 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.
  3. Bake the crust for 8-10 minutes and let cool.
  4. 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.
  5. Top with fresh raspberries in concentric circles.

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