Once again our late summer heatwave is bake-blocking me. So I’m sharing this no-cook chocolate pie in a GF graham cracker crust. Extra credit if you make my homemade teff flour grahams first (but not in this weather!) While traditional chocolate pies use a cooked stovetop custard thickened with cornstarch, this version is made in a blender. Nut or seed butter gives it creamy body while coconut oil thickens and sets the filling as it chills. It can be made ahead and keeps like a dream. Recipe linked the_bojon_gourmet - tap the link in my bio, then tap this matching photo. Stay cool out there! 😎 bojongourmet.com/vegan-chocolate-pie-gluten-free #glutenfreepie #veganpie #chocolatelovers #chocolatepie