I served this pie at Thanksgiving and Christmas and it was a hit! It sets up very nicely in the fridge overnight. Hope you enjoy this as much as we did! For best results, keep it refrigerated until ready to serve.
Chocolate Cream Pie
Crust: 1 package Glutino chocolate cream cookies (may contain traces of egg), crushed
1/4-1/2 c. Smart Balance butter (use enough to make the cookie crumbs stick together)
Puree the cookies in a blender until they are crumbs. Melt the butter and mix in the crumbs until they are just wet enough to stick together. Press the crumb mixture into a pie shell. Put the crust in the freezer for 20 minutes while you are making the filling.
1/4 cup cornstarch
1/4 c. granulated sugar
3 T. cocoa powder
1/4 tsp salt
1 and 1/4 cup coconut milk (from a carton- I usually use Silk or So Delicious)
1 can of coconut milk (I used a 14-oz can of coconut cream- the kind with no sugar or anything added. The extra creaminess helps the pie set up well.)
4 oz. dark chocolate, chopped (I use Baker’s brand semi-sweet baking chocolate. I microwave it on a plate just until it is slightly softened but not melting. Then it is easier to chop on a plate. Read the label closely if you are allergic as it may contain traces of some things.)
1 tsp vanilla
Directions: In a saucepan, combine cornstarch, sugar, cocoa powder and salt. Stir well. Add in both kinds of coconut milk and use a whisk to combine. Turn on the stove to medium high and stir constantly until the mixture starts to boil. Stir for two more minutes as it thickens and then remove from heat. Stir in the chopped chocolate and vanilla until all the chocolate is melted. Pour into frozen crust and let cool. After it is cooled, put it in the fridge overnight so it will set up.
May be served with whipped topping. So Delicious just came out with a coconut whipped topping and it is wonderful! Make sure to read the directions- I didn’t thaw it out soon enough for the pumpkin pie…
Original recipe: http://hellyeahitsvegan.com/chocolate-cream-pie/