Double 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 2 cup 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 1 teaspoon 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
Storage Cream pies must stay refrigerated and will stay fresh for up to 1 week.
Tried this recipe?Let us know how it was!