I’m on a Cream Pie HOT STREAK!
As promised I am working towards the Four Best Cream Pie Recipes Series and with the success of the White Chocolate Berry Cream Pie recipe, why not keep it going with a Double Chocolate Cream Pie!?
It doesn’t get easier than this!
No Bake! No Nuts! No Mixers required!
With your favorite sandwich cookie for the crust and a super fast custard you are on your way to Chocolate Cream Pie bliss in less than 1 hour!
I am using the Wilton 4.75″ Tart Molds for these, but you can make 1 -9″ Pie from this same recipe if you prefer.
I have been really lazy lately and have been using CocoWhip topping by SoDelicious, but I do have a couple recipes for Vegan Whipped Cream that you can choose from!
You will notice in the recipe below for the chocolate custard that I used both cocoa powder & semi sweet chocolate.
These came out so double chocolate-y and I loved them so much!
You can get away with using just one or the other if you #1 don’t have both options or #2 don’t want them so super chocolate like I do!
If you opt for JUST the cocoa powder though, definitely increase it to 4Tbs and you may want to add a touch more sugar too!
- For the Crust:
- Chocolate Sandwich Cookies 36 (*with the fillings)
- Vegan Butter 7 Tablespoons
- For the Chocolate Custard:
- Soy Milk 2 cup (474ml)
- Granulated Sugar ½ cup (100g)
- Cornstarch 5 Tablespoons (40g)
- Cocoa Powder 2 Tablespoons
- Vegan Semi-Sweet Chocolate 5 ounces (approx 1 cup chopped)
- Vegan Butter 1½ Tablespoons (21g)
- Vanilla Extract 1 teaspoon (5ml)
- 1 Recipe Vegan Whipped Creamor COCO Whip Whipped Topping by SoDelicious
- For the crust grind up the sandwich cookies in a food processor until fine crumbs.
- Add the melted vegan butter and process until it is even and resembles wet sand
- Press this mixture into an un-greased pie plate (9") or your un-greased 4" tart molds (6) and refrigerate until needed OR for a crispy pie shell, bake in a preheated 350F oven for 12-15 minutes to crisp
- Prepare the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat and add the vegan butter & the chocolate, stir to melt evenly throughout.
- Add the vanilla extract.
- Pour into the prepare pie shell or the tart shells then refrigerate for about 20minutes to cool & set.
- Top with vegan whipped cream & optional chocolate shavings
This will be my first vegan dessert. Thank you Gretchen
Ohh! YAY! Good choice! You are going to LOVE IT!
I ain’t vegan…but have stopped non veg since Jan though. I do bake max recipes from ua blog with regular things and they turn out perfecttt maximum times…made this yesterday n it was delicious.
In the recipe you write granulated sugar but in the videos (Chocolate and White Chocolate cream pies) it looks like confectioners sugar. Can you clarify this?
It looks delicious I will try it. Thanks a lot
I made this last week for our weekly shelter-in-place, “internal sanitization” gathering we have been doing with our neighbors and their daughter. I’m the only vegan and they are all mostly suspicious of anything that I bake. Everyone loved it!! It was a hit and I was told I can make it ant time I want!! Thank you.