I developed this recipe for my friend Mallery, who had to learn a whole new way of food cooking for her son who is allergic to all the usual suspects.

Pie Filling: Mix together in a pan

2 cans coconut milk (full fat)
4 T tapioca flour
1/2 c sugar
1 T arrowroot

Let stand 5 minutes.  Heat on medium high, stirring frequently, until the mixture comes to a boil.  Stir in

1 1/2 t vanilla (corn syrup free)

Let cool 20 min.  Stir in

1 c semi sweet chocolate chips (allergen free)

Continue stirring until chips all melt.

Pie crust:

Crush 5 cups gluten free Rice Chex.

Mix with

2 T canola oil
2 T honey
1 T Water
1/3 c brown sugar

Press pie crust mixture into a pie tin.  Bake 10 minutes @ 350.  Let cool completely.

Fill with filling.  Sprinkle with 2 T chocolate chips.  Chill till chilly.  ENJOY!