Makes one 12-inch pie
This vegan version of the classic cream pie is free from eggs and dairy, but still has all the rich, chocolate-y flavor and velvety texture—and no tofu. Traditionally, it’s poured into a pie crust, chilled and topped with whipped cream; we skipped the topping, since it’s plenty rich and creamy as it is. You can use a gluten-free crust, or make a cookie crust: in a food processor, process about 30 cookies (gluten-free or regular) into a coarse meal, stir in enough coconut oil or vegan butter substitute to bind it together, press into a pie dish and refrigerate till firm.
1/2 cup unrefined cane sugar
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 can full-fat coconut milk
1 cup almond milk
1 cup finely chopped semi-sweet vegan chocolate
1 teaspoon vanilla extract
Chocolate curls, shaved chocolate or vegan whipped cream for garnish (optional)
1. In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder and salt until well mixed. Transfer to the stove over medium heat.
2. With the heat on, slowly whisk in coconut milk in a steady stream. Slowly whisk in almond milk. Bring to a boil, reduce heat and simmer for 2 to 3 minutes, until the mixture is very thick, whisking constantly.
3. Remove from heat and whisk in the chocolate and vanilla extract. Transfer to a glass bowl and let cool to room temperature. Pour the mixture into the prepared crust. Cover tightly with plastic wrap and refrigerate until very firm, 6 to 8 hours or overnight. Remove from refrigerator and garnish with chocolate curls or whipped cream, if desired. Serve immediately.