7 years ago

Chocolate Cream Pie
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Chocolate

Chocolate Cream Pie [Vegan]

Dairy Free

This Chocolate Cream Pie is a deconstructed and plant based version of the classic diner dessert. It tastes just as delicious, if not more, than the traditional version. But make it extra special with the no-bake, buttery graham cracker crust and a smooth layer of whipped cream. You can make... Read More

Ingredients You Need for Chocolate Cream Pie [Vegan]

For the Vegan Chocolate Pudding:

1/3-1/2 cup granulated sugar
2 tablespoons Cocoa powder
2 tablespoons corn starch
1/4 teaspoon salt
1 1/4 cups Almond Milk
1 1/4 cups Almond or Coconut Creamer
1 teaspoon Vanilla extract or 1/2 teaspoon Vanilla bean paste
1 bar Semi Sweet Chocolate, coarsely chopped
1 tablespoon Vegan Butter

For the Other Layers:

1 cup graham cracker crumbs
2 tablespoons Vegan Butter, melted
2 cups Coconut whipped cream or Almond whipped cream (store bought)
As needed chocolate shavings, for garnish

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How to Prepare Chocolate Cream Pie [Vegan]

For the Vegan Chocolate Pudding:

In a medium heavy pan, whisk sugar, cocoa, cornstarch and salt. Slowly whisk in the milk and cream and vanilla bean extract (if using). Make sure there are no lumps.
Slowly bring the mixture to a boil over medium heat while whisking constantly.
Lower the heat to a simmer cover and simmer gently for 8~10 minutes or until the pudding begins to thicken. Remove from the heat and whisk in the butter and vanilla extract.

For the Other Layers:

In a small bowl, combine the graham cracker crumbs and melted butter. Mix well to combine.
Make coconut cream frosting or use store bought vegan frosting.

To Assemble:

Layer the graham cracker crumbs in the bottom of 4 small serving bowls, top with alternating layers of chocolate pudding and whipped cream. Garnish with shaved chocolate. Chill for at least 4 hours and Enjoy!!
Let the pudding cool completely.

Notes

If you want the pudding to be on the sweet side, increase sugar to 1/2 cup. If you don't have access to vegan creamer, then use the same quantity of almond or other plant based milk. The pudding may take slightly longer to thicken. Refrigerate a can of full fat coconut milk overnight. Open and scoop out the now thickened coconut cream into a mixing bowl. The clear coconut water can be used in soups, smoothies etc.