Chocolate Cream Pie

Chocolate Cream Pie

I have a lot of favorite desserts but chocolate cream pie is definitely my favorite dessert. My fam used to go wild at the Marie Callender’s annual pie sale and stock up on their chocolate cream pie. They’d be in the garage fridge and I’d sneak in there with a spoon and just go for it. I still do that now, only in my own kitchen. This is one of the recipes I’m most proud of because cream pies were so tricky to get right vegan style, but when I figured it out it made all my childhood dreams come true!

Crust:


1 1/4 cups all purpose flour

1/2 teaspoon sugar

1/4 teaspoon salt 

3-4 tablespoons ice cold water

1/2 cup vegan butter chopped into cubes and freeze for 5 minutes


1.) Prepare crust first. In a medium bowl, whisk together the flour, sugar, and salt together. 


2.) Add in the cold butter cubes. Incorporate butter into flour my using your fingers, or by pulsing a few times in a food processor. Mix until it becomes course meal. 


3.) Add in ice water 1 tablespoon at a time. Stop adding water when the dough comes together. You want to steer clear of wet dough and dough that easily falls apart, you want a happy medium to achieve a flaky crust. 


4.) Knead the dough once or twice, then shape into a ball and wrap in plastic wrap. Store in the fridge for 2 days or overnight. 



5.) Preheat oven to 375. Get your pie tin out. 


6.) Using a rolling pin, roll the dough out on a flat surface lightly coated in flour.. Roll into the best circle you can do. Gently pick up the dough and place on the pie tin. Press and pinch til pretty and smooth. 


7.) Put a sheet of aluminum paper over the pie dough, and then spread pie weights over the foil. This will prevent the dough from bubbling up. Cook the dough for 16-20 minutes, or until the edges are nice and golden. Remove from oven and place on cooling rack. 


Chocolate Cream Filling:


1 cup canned coconut milk

1/2 cup soymilk, 1/2 cup soymilk later

1 cup sugar

1/3 cup cocoa powder 

1/4 teaspoon salt

1/2 cup + 3 tablespoons cornstarch

1 package extra firm silken Mori Nu tofu

1/2 cup maple syrup

2 tablespoons melted vegan butter

1.5 tablespoons vanilla extract


1.) In a medium saucepan, stir the cocoa powder, cornstarch, sugar, and salt together. Whisk in the coconut milk and soymilk. Stir constantly for about five minutes. Turn off heat when the mixture is a really thick, pudding paste.


2.) In a food processor, blend the tofu and the chocolate pudding paste together until very smooth. Add in the maple syrup, melted butter, and vanilla extract. Blend til smooth, making sure to scrape the sides of the bowl down. Taste and adjust sugar and salt accordingly. 


3.) Pour the chocolate pudding mixture into the pie crust. Refrigerate overnight.


4.) Top pie with whipped cream and chocolate shavings before serving. 


Clara PolitoComment