Mounds Bar Pie

I made too much coconut custard filling for the previous Coconut Custard Mini Pies. I did not feel like making more mini pies, so I made a Mounds Bar Pie out of the rest.

Ingredients:

• Leftover coconut custard from Coconut Custard Mini Pies
• 8 inch pie crust (purchased or make a crust)
• 4 tablespoons (60g) coconut oil
• 1/4 cup cocoa powder
• 1/4 cup honey
• 1/2 cup sugar

Instructions:

1. Preheat oven to 350F.
2. Pour coconut custard into a 8 inch pie crust. 
3. Bake for about 30 to 35 minutes until it appears set.
4. Let pie cool for at least an hour. (Better to refrigerate over night.)
5. Make the sauce - melt the coconut oil gently in the microwave with honey and sugar, stirring every 20 seconds or so.
6. Stir, add the cocoa.
7. Stir and stir until sauce gets thick.
8. Pour over a slice of the pie.

Carole's Notes:

This was delicious!
The pie was designed to use up the left-over coconut custard from the Coconut Custard Mini Pies.
The chocolate sauce is lightly adapted from http://chocolatecoveredkatie.com/2010/05/20/homemade-artisana-cacao-bliss/