IT'S PIE DAY! Vegan Chocolate Cream Pie
Vegan Chocolate Cream Pie
Equipment you will need:
9.5" pie plate
Rolling pin
3-qt. saucepan
Measuring cups
Measuring spoons
Large mixing bowl
Gallon-size plastic bag
Hand whisk
Stand mixer with whisk attachment
Ingredients for the crust:
24 chocolate cream or chocolate-and-vanilla-cream sandwich cookies (like Oreos, but vegan)
1/4 c. (1/2 stick) non-dairy margarine, melted
Put the cookies in a plastic bag and crush into crumbs with the rolling pin.
Pour out the crumbs into a mixing bowl and add the melted margarine. Mix to combine.
Press the crumb mixture into the bottom and sides of the pie plate.
Ingredients for the filling:
1 1/2 c. almond milk
1 1/2 c. coconut milk
1/4 c. cornstarch
1/4 c. cocoa powder
1/4 c. sugar
4 oz. baking chocolate, pounded into small bits
2 Tbsp. non-dairy margarine
1 tsp. vanilla
Combine the cornstarch, sugar, and cocoa in a 3-qt. saucepan. Add the almond and coconut milk and bring to a boil, whisking constantly. When mixture boils, keep whisking and boil at low heat for 5 minutes until mixture has thickened.
Remove from heat and whisk in margarine, vanilla and chocolate pieces, whisk thoroughly until all the chocolate is melted and the mixture is smooth.
Pour into the pie shell and refrigerate until set (3 hours or overnight)
Topping:
1 c. vegan whipped topping like Rich Whip.
Whip up the Rich Whip in the mixer at high speed. Spread over the pie filling.
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