This recipe is wild – it’s very easy, it’s very delicious too! The hardest part is making a good pie crust – but pie crust is just damned tricky. If you aren’t up for it, you can make an Oreo or graham cracker crust (use Nabisco; they are good grahams and vegan as well)!
There are several vegan whipped toppings out there. Some of them have a more coconutty flavor than others. Report back with your favorites!
1 pie crust, blind-baked
1/2 cup dark chocolate pieces
1/2 cup vegan butter
6 oz. chocolate pudding mix (no-heat)
white sugar
1/4 cup dark cocoa
1 lb silken tofu
2 teaspoons vanilla extract
unsweetened soy, yellow pea, or almond milk
9 oz. vegan whipped topping, thawed in refrigerator
Allow your blind-baked pie crust to cool to room temperature. Melt chocolate and vegan butter in the microwave until just melted; stir well and set aside to cool slightly.
Add the pudding mix, sugar, cocoa, and tofu to a stand mixer; blend, adding the chocolate and butter mixture, and scraping the sides of the bowl until mixed and glossy. Experiment with the amount of sugar; tofu is way less sweet than dairy milk, so sugar will help bring out the flavor. I think I use about a 1/2 cup. Anyway, add it and taste as you blend. Add vanilla, then plant milk sparingly while blending. You want the resultant filling to be a bit loose, as it will chill in the fridge.
When you are satisfied with the texture, fold a third of the whipped topping into the chocolate mixture. Spread it in the pan, and top with the remaining whipped topping. Lightly dust cocoa on top using a sieve.
Allow to chill at least an hour – then devour!