Chocolate Salted Caramel Pie (ie.Best Pie EVER!)

March 07, 2014

After I made the original version of this pie the first time I was always looking for another reason to make it again. I was also thinking I need to change it. The crust on this pie is so easy and I love that it is gluten free. So over the last year the one thought that would never leave my head was adding a caramel layer to the pie. However, over the year I got side tracked with other recipes. One fine day a week ago...there was a reason. Yippee! It was the birthday of my good friend

Crust
1/4 cup + 1 tbsp unsalted butter, softened
3 cups unsweetened shredded coconut
1 cup sweetened shredded coconut
2 tbsp xylitol or granulated sugar
Filling

Chocolate
2/3 cup heavy cream
6 ounces bittersweet chocolate, finely chopped (72% cacao)
Caramel
3/4 cup sugar
1/3 cup water
1/3 cup heavy cream
2 tsp sea salt
or exclude all of the caramel ingredients and use homemade dulce de leche --> Recipe

1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and 2 cups of unsweetened coconut and xylitol until mixture starts to stick together, 1 to 2 minutes. Transfer to a medium...
See the full directions on my site

Nutritions

Calories
392

Sodium
529mg
22% DV

Fat
29g
46% DV

Protein
3g
6% DV

Carbs
29g
10% DV

Fiber
4g
19% DV

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