Step 1

Prebake the pie crust (as directed by whatever brand or recipe you're using) for about 7-10 minutes. Be sure to prick the bottom with a fork prior to baking it to help prevent any air bubbles. Set aside and allow to cool before adding the filling.

Step 2

In a saucepan, melt the chocolate chips and coconut milk together over medium-low heat. Whisk until smooth. Remove from heat and allow to cool for a few minutes.

Step 3

Using a food processor or a blender, add the avocado flesh along with the partially cooled chocolate mixture, vanilla and pure maple syrup. Blend on high until smooth. Make sure that there aren’t any chunks of avocado left. Taste test to see if you prefer more syrup or vanilla extract. If you're using vanilla extract with alcohol I don't recommend adding more than 1 teaspoon. Pour the mixture into the prepared pie crust then place in the refrigerator for at least 5 hours to set.

Step 4

After filling has chilled and is firm to the touch, spread the whipped cream on top of the pie and garnish with chocolate shavings. Allow the pie to sit at room temperature for about 15 minutes prior to serving. This helps the texture soften a bit so that it's nice and silky. Serve and enjoy!