by I’d been meaning to try turning my vegan chocolate pudding into a pie for a long time, and last month I finally tried it. I basically just used my Vegan Chocolate Pudding recipe, but cut down the non-dairy milk a little bit, and added in 1/2 of a vegan dark chocolate candy bar broken into the pieces.
The pie really turned out wonderful!… Cutting down the milk and adding in the extra chocolate really firmed up the pudding, and it was the perfect chocolate pie texture.
I realize now that I didn’t actually take a picture of the finished pie before cutting into it- lol. (Oops!)
I have been meaning to try this pie recipe a second time to be sure that I can recreate it, but wanted to get the recipe out on my blog before I forget how I made the pie the first time. 🙂
Vitamin Cottage/Natural Grocers has been out of Coco-Whip the last few times we’ve been there, but as soon as I can get ahold of some again, this pie is on my to-do list for a second attempt. I have tried to make my own coconut whipped cream before, but just haven’t perfected it yet. Coco-Whip is so much more convenient!
The first time I made this pie, I was having trouble finding Graham Crackers, so I substituted Bunny Grahams instead. The Bunny Grahams worked just fine to make the crust, although I think they were a little sweeter than normal graham crackers. I’ve been able to find Graham Crackers now, so I will use those next time instead.
I was worried that the pie might end up too soft because some pictures I saw online of Vegan Chocolate Pudding pies looked a bit runny; however, that didn’t happen with this pie at all. It turned out rich, creamy, and thick.
Be sure to taste your pudding as you are making it, to make sure that it’s sweet enough for your taste. You can always adjust the recipe to add more sugar, or even more chocolate, etc. I like dark chocolate (around the 70% or higher range); however, if you don’t like dark chocolate, you might want to add a little more sugar as you are cooking the pudding.
Vegan Chocolate Cream Pie
Ingredients
Crust
- 1 1/2 cup crushed graham crackers
- 1/4 cup granulated sugar
- 5 Tablespoon butter substitute (i.e. Earth Balance) melted
Filling
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 2 3/4 cup non-dairy milk
- 1.5 ounce chocolate candy bar (broken in pieces)
- 1 teaspoon vanilla
Instructions
Make Crust:
- Combine crushed graham crackers and granulated sugar in a small bowl and mix.
- Pour melted butter substitute into graham cracker mixture, and stir with fork until well blended.
- Press mixture into a 9" (23 cm) pie plate.
- Bake at 375° F (190° C) for 7 minutes. Cool.
Make Pie:
- Mix sugar, coca powder, cornstarch, and salt together in a saucepan.
- Whisk in ¼ cup non-dairy milk until mixture is foamy and smooth.
- Continue adding and whisking non-dairy milk, in small increments, into the chocolate mixture until smooth.
- Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and thickens (about 6-9 minutes).
- Remove saucepan from heat. Add chocolate candy bar pieces and vanilla extract. Stir well until chocolate is melted and mixture is smooth.
- Pour into baked, cool pie shell.
- Refrigerate until until chilled and set (2-4 hours or longer)
