Recipe: Chocolate Puddin’ Pie
In honor of pi day, please enjoy my go-to chocolate pie! Animal crackers make a deliciously easy pie crust and you’d never guess the secret ingredient in the silky chocolate filling. This recipe is easily customizable with whatever you’ve got on hand and the final product makes for a totally plant-based pie that tastes amazing and looks pretty great too!
Prep Time: 30 minutes plus 4 hours cooling time.
Yield: One 9-inch pie
Ingredients
Crust:
5.5 ounces animal crackers (make sure these are vegan if you want a vegan pie!)
3 tablespoons sugar
1/4 cup melted coconut oil
1 to 2 tablespoons milk (oat, soy or dairy)
Filling:
2 tablespoons maple syrup
1/4 cup milk (oat, soy or dairy)
1 pound silken tofu
8 ounces dark chocolate, melted
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon chili powder
1/8 teaspoon salt
chocolate shavings
Instructions:
Preheat oven to 350 degrees. Spray a 9” pie plate with non-stick cooking spray.
Make the crust: put animal crackers, sugar and salt in a food processor and process until finely ground. Drizzle in melted coconut oil and milk and pulse until the crust begins to form clumps.
Pour the crumbs into your prepared pie plate and press evenly into the sides and bottom of the plate until the crust is firmly in place. Bake for 8 to 10 minutes until just golden in color. Remove the crust to cool while you make the filling.
Put all ingredients filling except for the chocolate shavings in a food processor or blender and puree until completely smooth. Pour filling into cooled crust. Use an offset spatula or knife to evenly spread the filling. Cover with saran wrap (place it directly on the chocolate filling) and place in fridge for at least 4 hours to cool.
Make your chocolate shavings: run a peeler back and forth across the side of a bar of chocolate to create a small mountain of curls. Once your pie is set, remove plastic wrap and sprinkle pie with chocolate shavings before serving.
Make it Yours!
In the crust: Swap graham crackers or saltines for the animal crackers. Use butter, refined coconut oil, vegan butter, or shortening for the coconut oil.
In the filling: Use any spices that call to you and whatever chocolate you most enjoy! Different origins have totally different flavors so the possibilities are really endless. Instead of chocolate shavings, you can top this pie with coconut whip or whipped cream.
Recipe adapted from The New York Times “Vegan Chocolate Pudding Pie”
