Chocolate Pie

 I found this recipe that didn’t use tofu, because I didn’t have any. I used a premade vegan GF graham cracker crust I had got on sale and the filling took all of 5-10mins to make. Just needs a few hours to set. It was ma HUGE hit! Tasted like chocolate mouse :)

Original recipe from One Lovely Life. Original Graham Cracker Crust recipe from Sugar Spun Run.

Chocolate Pie

Ingredients

3 Tbsp unsweetened cocoa powder

4 Tbsp cornstarch or arrowroot

1/3 cup coconut sugar (or white sugar)

1 (13oz) can full-fat coconut milk

1 cup unsweetened almond milk

2/3 cup dairy-free chocolate chips

1 tsp vanilla extract

1/8 tsp. salt

Premade Graham Cracker Crust (recipe below)

Toppings (optional) 

Dairy-Free Whipped Topping (Like CocoWhip, TruWhip Vegan, or Reddi-Wip almond or coconut)

Dairy-Free Shaved chocolate, chocolate chunks, or mini chocolate chips.

Method

In a medium saucepan, whisk together cocoa powder, cornstarch, and coconut sugar. Pour in coconut milk and almond milk.

Bring the mixture up to a boil, whisking constantly to help avoid lumps.

Boil 2-3 minutes, or until mixture is visibly thicker. (You want it to really thicken.)

Remove pudding from the heat and add chocolate chips, vanilla, and salt.

Whisk to combine until the chocolate chips are completely melted. (Mixture will be quite thick now.)

Remove pie crust from the refrigerator and pour in your chocolate cream filling.

Cover the pie with plastic wrap or beeswax wrap and chill until completely chilled through and set, at least 2-3 hours. (I love making this pie even further ahead–8-12 hours.)

When ready to serve, remove from the refrigerator and uncover. Top with whipped topping and shaved chocolate, as desired. Note: the surface of the pie may crack as it chills. This is totally fine. That’s what whipped cream is for!

Graham Cracker Crust

Ingredients

1 ½ cups (170 g) vegan GF graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor)

2 Tablespoons vegan sugar

1 Tablespoons vegan brown sugar packed

7 Tablespoons (100 g) vegan butter melted

Method

Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs). 

Stir together graham cracker crumbs and sugars in a medium-sized bowl.  

Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.

Pour mixture into pie plate or springform pan.  U

se the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides.  

Use your fingers to pack crumbs tightly into the sides of the pie pan.

If the crust needs to be pre-baked, bake on 350F (175C) for 10-13 minutes and allow to cool before filling. 

If using this crust as part of a different recipe, bake according to your recipe's instructions.  

If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.