Chocolate Ganache Pie with Salted Caramel Sauce

For a graham cracker crust:

9 large graham crackers

1-2 T coconut oil

Using a blender or food processor, process the graham crackers into fine pieces.  Add 1T coconut oil and stir to combine.  If the crust is not sticking together well, add another tablespoon of oil.  Press the crust mixture evenly into the bottom of a pie plate.  Bake for ~8 minutes at 350′.

For an almond crust:

1 c dry roasted and salted almonds

1-2 T coconut oil

Using a blender or food processor, process the almonds into fine pieces.  Add 1T coconut oil and stir to combine.  If the crust is not sticking together well, add another tablespoon of oil.  Press the crust mixture evenly into the bottom of a pie plate.  Bake for ~10 minutes at 350′.

For the pie:

1 can (~15 oz) coconut cream, such as Trader Joe’s

2.75 c (or 16 oz) dairy-free dark or semi-sweet chocolate, such as Ghiradelli semi sweet

1/2 t vanilla

Graham cracker or homemade pie crust

Pour the coconut cream in a medium saucepan.   (If you cannot find coconut cream, use the highest fat coconut milk you can find and expect the texture of the pie to be less firm.)

Put the chocolate in a glass or metal bowl.

Bring the coconut cream almost to a boil.  Remove from heat and pour over the chocolate.  Let sit for 3 to 5 minutes, then stir until smooth and glossy.  Add the vanilla and stir once more.

Pour into the pie crust.  Tap or gently stir to remove air bubbles.

Optional: Just before serving, sprinkle the pie very lightly with freshly ground sea salt.

Refrigerate at least 4 hours before serving.

For the sauce:

1/2 c canned coconut milk (okay to use light/lower fat here)

3/4 c sugar

2T maple syrup

1/4 t salt

1 t vanilla

In a small saucepan heat coconut milk, sugar, maple syrup, and salt over medium heat.  Whisk pretty regularly.  Once the sauce boils, reduce heat and whisk for 3 minutes.  Remove from heat and add vanilla.  Caramel sauce can be used immediately or refrigerated for further thickening.

Warning: the pie is quite rich and the caramel sauce is super sweet, so cut thin slices (and have more leftovers for you!!)  This pie is also delicious with coconut whipped cream instead of the Salted Caramel Sauce.

Coconut Whipped Cream

Open a refrigerated can of coconut cream or coconut milk (not light) without shaking and scoop out the solid coconut cream.  If necessary, add powdered sugar or other sweetener to taste.  Whip with a fork or beaters to desired consistency.