Dr. Rittling's Famous Chocolate Coconut Pie



  • 2 cans coconut milk
  • ½ cup raw or coconut sugar
  • 2 tbsp plus 2 tsp corn starch
  • 1 ½ cups chocolate chips
  • 1 tsp vanilla
  • GF Pie Crust (see below)

In a large sauce pot combine the coconut milk (reserve about 1/2 cup) sugar and heat over medium low heat.  Stir frequently until a gently boil develops, remove from heat.  Use the reserved coconut milk and whisk in the corn starch.  Then gradually whisk the coconut milk/corn starch into the coconut milk, sugar mixture.  Return to heat and whisk until the mixture thickens, about 3-5 minutes.  Remove the pot from the heat and whisk in the chocolate chips and vanilla.

 Pour the filling into the pie crust and let the pie come to room temperature.  Once the pie is at room temperature, place in the refrigerator for at least 3 hours before serving.

 Total prep and baking time: 30 minutes plus cooling time

Serves 10-12


Gluten Free Pie Crust

  • 2 cups almond flour
  • ¼ cup riceor oat flour or Gluten Free Flour Mix
  • 1/3 cup non-hydrogenated margarine or coconut oil, melted
  • 3 Tbsp raw or coconut sugar
  • Pinch of salt

 Pre-heat the oven to 375°F.   Pre-heat the oven to 375°F.   Measure the almond meal, brown rice flour and raw sugar into a 9 inch pie pan.  Mix the dry ingredients until combined.  Pour in the melted margarine and mix until well combined, press the flour mixture evenly throughout the pan.  Bake pie crust for 10-20 minutes; be sure to start checking on the crust after the first 10 minutes, it will burn quickly.

 Total prep and baking time: 30 minutes plus cooling time

Makes one 9 inch pie crust


Carrie RittlingComment