Chocolate Cream Pie
No Bake, No Nuts & No mixers required! This double chocolate cream pie is ready in no time & can be converted into 1-8" family style pie instead of the individuals that I made here!
Ingredients
For the Crust:
- 36 Chocolate Sandwich Cookies
- 7 Tbs Melted Vegan Butter
For the Chocolate Custard:
- 2 cup Plant Milk 474ml
- ½ cup Granulated Sugar 100g
- 4 Tbs Cornstarch *see notes 32g
- 2 Tbs Cocoa Powder 10g
- 2½ ounces Vegan Semi-Sweet Chocolate (approx ½ cup)
- 1½ Tbs Vegan Butter 21g
- 1 teaspoon Vanilla Extract 5ml
for the topping
Instructions
- For the crust grind up the sandwich cookies (with the fillings) in a food processor to fine crumbs. Alternatively you can use any chocolate cookie you like best you will need about 3 cups of crumbs
- Add the melted vegan butter & process until it resembles wet sand
- Press this mixture into an un-greased pie plate (8") or your un-greased 4" tart molds (6) and refrigerate until needed
- Prepare the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to high heat & bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble lower the heat but continue stirring & allow it to boil for 20 seconds, cornstarch will only activate when it is brought to a boil so be sure not to take it from the heat too soon!
- Remove from the heat & add the vanilla extract, vegan butter & chocolate, stir to melt evenly throughout.
- Pour into the prepare pie shell or the tart shells then refrigerate for about 30 minutes to cool & set.
- Top with vegan whipped cream & optional chocolate shavings
Video
Notes
Be sure to read all the notes for success section above the recipe
Storage Cream pies must stay refrigerated and will stay fresh for up to 1 week.
Tried this recipe?Let us know how it was!