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.
Crush 5 cups gluten free Rice Chex.
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!