For the crust mix together the almond flour and coconut sugar until no lumps remain. Add the melted ghee/butter and mix until the mixture is sandy and starting to clump. Press the crust into a 9″ pie plate. Use a tempered glass pie plate if you’re making the meringue since it will need to go under the broiler. Refrigerate the crust while you make the pudding.

To make the pudding, in a medium sized saucepan, whisk together the maple syrup, tapioca starch, cocoa powder, and pinch of salt until there are no more lumps. Add the coconut milk and whisk again to combine.

Cook the pudding over medium high heat stirring constantly until it comes to a simmer. When it’s simmering and the pudding has thickened, remove it from the heat. Then stir in the vanilla extract and chocolate. Stir just until the chocolate melts and is combined.

Pour the pudding into the prepared crust. To cover the pudding, I like to lightly oil a piece of plastic wrap and place it directly on the face of the pie so it doesn’t create a ‘skin’ as it cools. Refrigerate the pie until the filling is set, 4-6 hours.

You can prepare the pie 1 day ahead at this point, but remove the pie from the refrigerator 45 minutes before broiling the meringue.

To make the honeyed marshmallow meringue, whisk the egg whites and honey together in a double boiler set over simmering water until they reach 145ºF and are frothy. Then place the egg white/honey mixture into a stand mixer, add the cream of tartar, and beat until the meringue is glossy and holds a stiff peak. Spread the meringue evenly over the pie, using the spatula to make mini peaks.

Preheat the broiler on the low setting, and lower the oven rack 1 down from the middle position. Broil the pie watching constantly until browned, about 3 minutes. It happens so fast, it’s best not to walk away.

You can also toast the meringue with a kitchen torch. Or for the second optional topping, you can cover the surface of the pie with marshmallows. Then use a kitchen torch to brown them.

Serve the pie immediately!