Scorpio Full Moon Pie

I made this simple pie for a friend's birthday the other night. I liked it so much that I'm making it again today. Try it out for yourself and let me know what you think!

Scorpio Full Moon Pie

Serves 8

The Crust:

8 rectangles of Graham crackers

2 Tbsp. Coconut oil (if solid, heat to room temperature to make it liquid)

2 Tbsp. agave syrup

1/3  cup (heaping) unsweetened coconut flakes

1. Preheat your oven to 350 degrees F.
2. Break up graham crackers and place in a food processor. Process into fine crumbs.
3. Add coconut flakes and pulse until well mixed.
4. Add agave and coconut oil and pulse until well moistened. (It will still SEEM a little dry, but if everything is coated in some wet ingredients, you're good to go on to the next step. If not, add a bit more agave or oil, 1 teaspoon at a time).
5. Turn into a lightly-oiled 9-inch springform pan or pie plate.  Spread crumbs evenly over bottom of pan and 1-1/2 inches up the sides.
6. Cover with piece of plastic wrap and press crust firmly. Remove plastic.
7. Bake crust for 5-7 minutes (until lightly browned). Transfer pan to wire rack to cool completely. (I actually put my crust in the refrigerator to speed up the process.)

*Filling excerpted from Never Home Makers. Read more: http://www.neverhomemaker.com/2010/01/pie-in-sky-vegan-coconut-carob-pie.html#ixzz0mbJ2QHkD

THE FILLING:

8 oz. chocolate (or carob) chips, melted

1/3 c. coconut milk (full fat)

12 oz. (2 small or 1 ½ large) avocados (not too firm, not too mushy…just right!)

2 Tbsp. agave nectar

For garnish on top:

1 Tbsp. unsweetened coconut flakes

1 handful chocolate chips

Heat chocolate chips with coconut milk in double boiler (or on very low heat!) until just melted together. In food processor, blend avocados with melted chocolate mix and agave.

Put this into chilled pie crust. Pop in fridge for about an hour. Presto. Garnish with coconut flakes and choco chips. Beautiful, delicious, and healthy!!

Created by Kate Short