Vegan Chocolate Pie

Directions

Crust

1. To thaw pie crust - remove from freezer and let thaw in container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets.
2. Preheat oven to 400°F (204°C). Place pie crust on baking tray.
3. Bake in preheated oven for 15 minutes. Remove from oven and let crust cool completely before filling.

Filling

1. In a small pot, melt chocolate over low heat. Stirring constantly. Remove from heat and let cool.
   
2. To make coconut cream: Scrape solid cream from top of refrigerated coconut milk.
3. Whip coconut cream until semi stiff (approx. 5 - 7 minutes).
4. Add icing sugar to cream. Whip until peaks hold their form (medium stiffness). Set aside.
   
5. Fold cooled chocolate into whipped coconut cream (just until combined).
6. Fill Kinnikinnick Pie Crust with filling. Using a pallet knife or the back of a spoon, spread filling evenly in pie crust.
7. Refrigerate to set (1 - 2 hours).
8. Garnish with whipped coconut cream and shaved coconut.
   Yields 1 pie