Guilt-Free French Silk Pie

• Vegetarian

• Refrigerated

  • 4 Egg yolks, large organic

• Canned Goods

  • 1 13.5oz can Coconut milk, light

• Condiments

  • 3/4 tsp Vanilla creme-flavored stevia extract

• Baking & Spices

  • 50 g (5 tbs, packed organic corn starch, packed Organic
  • 6 oz No-sugar-added dark chocolate chips
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Immaculate baking co. ready-to-bake rolled pie crust

Found on dessertswithbenefits.com

Ingredients

• 1 Immaculate Baking Co.® Ready-to-Bake Rolled Pie Crust
• one 13.5oz can Light Coconut Milk
• 4 Large Organic Egg Yolks
• 50g (5 tbs, packed) Organic Corn Starch
• 2 tsp Vanilla Extract
• ¾ tsp Vanilla Crème-Flavored Stevia Extract
• 6oz No-Sugar-Added Dark Chocolate Chips

Directions

• For the Crust: Preheat your oven to 350 degrees Fahrenheit. Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear).  Unroll the pie crust into a 6 springform pan.  Press the crust firmly against the walls of the pan, and use a knife to cut away the excess crust.  I cut the crust ~2 high all around the pan (you can reroll the excess crust and use it to make mini galettes, pie pops, or even individual quiches!).  Bake for ~11 minutes, or until fully baked and set.  Let cool while you make the filling. For the Filling: In a double boiler placed over medium heat, whisk together a tiny splash of the coconut milk, egg yolks, and corn starch, until completely smooth.  Whisk in the remainder of the coconut milk.  Once it heats up, whisk constantly until thick and pudding-like. Strain the mixture through a fine mesh sieve into a heat-proof bowl and whisk in the vanilla paste, stevia extract, and chocolate chips.  Pour into the cooled pie crust. Cover and refrigerate overnight.  Slice, serve, and enjoy!