1 1/2cupsLily's chocolate chipsor Enjoy Life chocolate chips
1/3cuporganic, grass-fed butteror coconut oil
1tsp.pure vanilla extract
1/2tsp.sea salt
1/4cupBob's Red Mill tapioca flour
3T.coconut flour
2free-range organic eggsroom temperature
1/2cupcoconut sugar
1/2tsp.baking soda
1/2tsp.cream of tartar
19"unbaked grain-free pastry crust
Instructions
Preheat the oven to 350° F.
Combine 1 cup of chocolate chips, 1/3 cup of butter, vanilla, and 1/2 cup of coconut sugar in a small saucepan over low heat. Stir periodically until everything is melted and smooth. Remove from the heat.
Combine the salt, baking soda, cream of tartar, tapioca flour, and coconut flour in a medium mixing bowl. Stir until combined.
Add the eggs in one at a time and stir until combined. Add the chocolate mixture and stir well.
Gently stir in the remaining 1/2 cup of chocolate chips. Pour into the unbaked pastry crust.
Bake for 20-25 minutes. The center will be firm. Allow the pie to cool before cutting and serving! For a fudgy pie, bake for 15-18 minutes so the center looks gooey.
Store leftovers at room temperature or in the fridge.