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)