Preheat oven to 350F.

Combine all ingredients in the bowl of a food processor. Process until fully combined and crumbly. Press into 9-inch tart/pie pan and bake for 12-15 minutes, or until golden.

Remove and let cool 10 minutes before filling. Chocolate Custard Filling

5 pastured egg yolks

1 c. organic full-fat coconut milk

¼ c. organic grade B maple syrup

¾ c. raw cacao powder

¼ c. tapioca starch

¼ t. instant espresso powder

1 T. vanilla extract pinch sea salt While crust is cooling, prepare filling.

Combine all ingredients in a medium saucepan and place over medium low heat.

Whisk frequently until filling thickens to a creamy consistency, about 5-10 minutes (the longer it’s cooked, the thicker it will get).

Remove from heat and pour into cooled Graham Crust. Move pie to the fridge to cool and set custard, about 20-30 minutes. Maple Marshmallow Topping

½ c. raw honey

½ c. organic grade B maple syrup pinch sea salt

2 T. grass-fed gelatin

½ c. filtered water

1 t. vanilla extract While the filling is setting, prepare the topping.

Mix honey, maple syrup, and salt in a small saucepan over medium heat.

Bring to a simmer and cook until reduced by half and darker in color, about 5-10 minutes (about 280F on a candy thermometer).

While the syrup is cooking, place filtered water in the bowl of a stand mixer.

Sprinkle gelatin over the water to dissolve. With the mixer running on low, drizzle hot maple syrup mixture in the side of the bowl slowly. Move the speed to medium for 1-2 minutes. Move the speed to high for 3-5 more minutes, or until doubled in volume.

Add vanilla extract and whip on high for another 1-2 minutes, or until mixture is fully cooled. Scoop marshmallow onto the cooled pie, spreading evenly and creating some fun peaks as you spread. Torch with a handheld blowtorch (every kitchen should have one!) or place under the broiler: low setting, with the oven rack positioned at the bottom for 1-2 minutes, or until browned. Watch carefully because it will burn quickly.

Serve immediately!