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GLUTEN-FREE COCONUT AND WHITE CHOCOLATE PIE WITH BLACKBERRIES AND STRAWBERRIES

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Ingredients

(6 servings)

FOR THE CRUST:

  • 3 oz corn flour
  • 3 oz rice flour
  • 3 oz almond flour
  • 3 oz coconut sugar
  • 1/2 cup coconut oil
  • 2 egg yolks

FOR THE FILLING:

  • 5.3 oz coconut milk
  • 10.5 oz sugar-free white chocolate
  • 5.5 oz strawberries
  • 5.3 oz blackberries

Preparation

For the crust, beat the oil and coconut sugar, then add the yolks and flours. Combine all the ingredients quickly.

Form a dough, make a ball and flatten slightly. Cover with plastic wrap and refrigerate for at least 1 hour.

For the filling, chop the white chocolate into small pieces and put in a bowl. Boil the coconut milk and pour over the white chocolate until completely melted. Stir and set aside.

Preheat the oven to 360°F.

Butter a pie mold, roll out the dough, and put in the mold. Dock the base with a fork and bake for 15 minutes until brown. Allow to cool.

Add white chocolate cream, then blackberries and strawberries cut in halves on top.

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