No Bake Chocolate Lovers Pie

Gluten Free No Bake Chocolate Lovers Pie

This recipe comes from my mom. I have never made it, but I have tasted it and it's delicious! Very sweet and creamy. This is a great make ahead dessert because you can easily make the pie in stages (crust one day, filling another and freeze for up to a month). It's also great for summer because you don't have to turn on the oven!

makes 1 pie
Ingredients

Coconut Crust
1 cup Unsweetened Dried Coconut
3/4 cups Icing Sugar
1/3 cup Cocoa Powder
1/3 cup Margarine or Butter
1/4 tsp Salt

Chocolate Filling
1 envelope Unflavoured Gelatin
 Tbsp Cold Water
2 Tbsp Instant Coffee Granules
1/4 cup Boiling Water
1 cup Sugar
1/2 cup Cocoa Powder
2 Cups Whipping Cream (before you whip it)
1 tsp Vanilla



Directions

Coconut Crust
Toast 1 cup of unsweetened coconut in frying pan over medium heat stirring constantly.
In a bowl, sift together icing sugar, cocoa powder and salt.
Melt margarine.
Combine coconut, margarine and dry mixture.
Press into a greased pie plate or parchment lined 9 inch spring form pan ( I would recommend spring form pan because it will come out a bit easier... especially that first piece)
Pie crust can be frozen for a later date or move straight to making the filling.

Chocolate Filling
Sprinkle gelatin over cold water; let stand 5 minutes to soften.
Add coffee granules and boiling water; stir until dissolved.
Let cool 5 minutes.
Combine sugar and cocoa powder with coffee mixture.
In a mixing bowl (or with a hand mixer) whip the cream and vanilla to about 2/3 of the normal whip cream thickness.
Slowly add coffee mixture to cream while continuing to whip it.
Whip until the mixture is stiff and pour into crust.
Chill a few hours to let set or you can freeze it for a later date.
For added decadence, top with a dollop of whipped cream and chocolate shavings before serving.

Crust Mix

Press mixture into pie plate or spring form pan

Coffee and gelatin mixture

Dry ingredients added

Finished product