chocolate cream pie w/oatmeal crust (minus the cream)

There is no cream in this chocolate cream pie. Yet creamy is the best adjective I can think of to describe this delectable non-dairy dessert. Despite it lacking the milk fat typical of cream pies, this one packs a flavor punch that will satisfy any chocolate craving. Plus you don’t have to feel [too] guilty when you eat a piece with breakfast, lunch, and dinner, as well as for a midnight snack. For how awesome an outcome this recipe produces, it’s shockingly simple to make. Though, I highly highly recommend using a food processor (as opposed to a blender) if at all possible. A blender did the trick, but took far longer than it needed to (and anything that can shorten the amount of time before a pie enters your life is a very, very good thing).

I’ll keep this post short and sweet, because quite frankly, as fun as it is to blog about pie, it’s more fun to eat pie, and that is what I’m going to go do right now. Because I would hate for any pie to have to sit for much more than 24 hours without being consumed entirely. (Those last couple pieces always look so sad and lonely!)

Chocolate Cream Pie
Recipe from that vegan blog

Chocolate Filling

2 boxes silken extra-firm tofu (such as Mori-Nu)
12 ounces dark chocolate or semi-sweet chocolate chips (even dark chocolate chips sometimes contain milk fat; if you’ll be feeding this to a vegan, take care to get animal product-free chocolate)
3 tablespoons maple syrup
1 teaspoon vanilla extract

Place silken tofu into a food processor or blender and blend until smooth.

Melt chocolate chips in a double-boiler (or a metal bowl over a pot of boiling water works fine too). Add melted chocolate chips to tofu and blend.  Add maple syrup and vanilla extract and blend, scraping sides if necessary to make sure everything is incorporated.

Spoon chocolate tofu mixture into pie crust.  Chill pie until ready to serve (4-6 hours is perfect).

Gluten-Free Oatmeal Cookie Crust

1/2 cup quick oats
1/2 cup sorghum flour (or regular flour if there’s no need to make it gluten-free)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup brown sugar, packed
1/4 cup vegetable oil

Preheat oven to 375 F. Lightly oil a 9-inch pie pan.

Put the oats into a food processor and process until it’s flour. Add the remaining dry ingredients and blend. Drizzle in the oil as you’re pulsing the mixture. When it’s thoroughly wet but still crumbly it’s done.

Put the mixture into the pie pan, and starting at the center, flatten and press it with your fingers until it covers the bottom and extends up the sides.

Bake for 8-10 minutes, until it it is crisp but not overdone.

This entry was posted in Gluten Free, Pie, Vegan and tagged , , , . Bookmark the permalink.

6 Responses to chocolate cream pie w/oatmeal crust (minus the cream)

  1. C. Scott says:

    Oh my god, this just made my LIFE.

  2. Adri says:

    So, when I come up we are baking!

  3. nicole says:

    mmm, i want to try to make this!

  4. Pingback: peanut butter oatmeal chocolate chip cookies | the patron saint of pie

  5. Pingback: pieathlon – or, how to bake 12 pies in 48 hours | the patron saint of pie

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