Irresistible Vegan Chocolate Cream Pie
This over-the-top decadent chocolate pie is has a silky smooth rich chocolate filling somewhere between a pudding and a ganache. Don't be fooled by the secret ingredient of silken tofu - it's for texture and doesn't appear in the flavor of the pie at all. This show-stopper can be topped with coconut cream, any seasonal fruits, or chocolate shavings depending on your preference. Just don't expect it to stick around too long as it will be a hit with vegans and non-vegans alike!
Ingredients
Pie Crust
- 1 package vegan chocolate sandwich cookies such as Oreo or Newman's Own
- 2 tbls plant-based butter, melted
Pie Filling
- 1 package silken tofu Appx 14 oz
- 1/2 cup plant-based milk
- 1/2 cup almond butter
- 1 tsp vanilla extract
- 1 tbls maple syrup
- 12 oz vegan semi-sweet chocolate chips, melted
- Fruit, coconut cream, or chocolate shavings to decorate berries like strawberries, raspberries, or blackberries work especially well on this pie
Instructions
- Preheat the oven to 375 degrees F and prepare a 10" glass pie dish or spring-form baking pan by spraying it with a non-stick cooking spray.
- In a food processor, pulse the chocolate sandwich cookies until they are fully crushed. Then with the food processor running, slowly pour in the melted butter and process until the mixture resembles a wet sand.
- Pour the cookie crumbs into the pie dish and use your fingers or the bottom of a glass to press them down and into the sides, so you have an even coating all along the bottom and sides. You will likely have extra cookie crumbs - feel free to save them to top the pie or another dessert later.
- Bake the pie crust for 7-8 minutes or until the crust is firm. Remove from the oven and let cool completely.
- While the pie crust is cooling, put all of the pie filling ingredients except the chocolate chips into a blender, and blend until completely combined. Then, ideally with the blender running, pour in the melted chocolate. (A note on melting chocolate - I place the chocolate chips in the microwave in a glass bowl for 30 seconds at a time, removing and stirring well every 30 seconds. Once about 80-90% of the chocolate chips are melted, I simply stir the melty mix until the rest of the chocolate chips melt without any more microwave time. This ensures the chocolate doesn't burn.)
- Pour the pie filling into the prepared pie crust and use a spatula to smooth. Cover with plastic wrap and place in the fridge to chill for at least 4 hours or preferably overnight.
- After the pie has chilled, and is firm to the touch, you can decorate it with your fruit, coconut cream, chocolate, or other toppings. It will keep in the refrigerator for 4-5 days, if you can make it last that long!