Ingredients:

1 entire bag Absolutely Gluten Free Coconut Macaroons

1/2 C. sugar

3 Tblsp. cocoa powder

1 tsp. Kosher salt

3 C. whole milk

6 egg yolks

8 oz. semisweet chocolate chips

2 Tblsp. butter

1 tsp. vanilla extract

Chocolate shavings, for garnish

For the cream topping:

1 C. cold heavy cream

1/2 tsp. vanilla

2 Tblsp. sugar

Directions:

Pre-heat oven to 375F.

Pulse macaroons in a food processor until finely crumbled and place in a 9-inch pie plate. Press crumbs evenly with the back of a spoon to form bottom and sides of pan. Bake until browned, about 7-10 minutes. Remove and allow to cool.

In the meantime, in a large saucepan whisk sugar, cornstarch cocoa powder and salt. Add milk while whisking and then add egg yolks. Heat milk mixture on medium heat, whisking constantly until thickened, about 7-9 minutes.

Remove from heat and pass through a fine sieve into a large mixing bowl. Add chocolate chips, butter and vanilla and whisk until combined.

Pour chocolate mixture onto coconut macaroon crust and cover with plastic wrap and refrigerate for 6-8 hours or preferably overnight.

To serve, whip heavy cream with sugar and vanilla until stiff peaks form. Spread on top of chocolate pie and garnish with chocolate shavings.