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.