Two posts in one day! GASP!
If you’re furiously flipping through your copy of Betty’s Big Red, I’ll spare you the paper cuts. This started as French Silk pie, but a series of events fell into place and helped this pie come into it’s own. First, I found chocolate vegan pie crusts that were marked half-off. They’re made by Wholly Wholesome and are kinda wonderful. So pie crust switch – check. Then I started to make the cream filling, and it was so lovely and sweet. It felt like it needed a dark side… like how Wesley in Buffy was a pale shadow of the dreamboat Dark Wesley in Angel. So I went back to our Devil’s Food Cake recipe and added a little coffee. Filling switch – check. We skipped the coconut whipped cream to keep it chocolate on chocolate. Pure super chocolate cocoa fantastical – check. We now we have a super easy and creamy and awesome pie that will make you swoon.
I hope you have someone around to fetch you those vapors..
|It’s is very creamy on the inside, but watch out for air bubbles – They ruin the look of your pie even if you can’t taste them.|
Vegan Mocha Cream Pie
1 Chocolate Cookie Pie Crust
1/2 Cup Sugar
1/2 Cup Brown Sugar
3/4 Cup Coconut Oil Spread (you can use Margarine if you can’t find the coconut spread – either way it needs to be softened)
1 1/2 teaspoon Vanilla
1 1/2 teaspoon Instant Coffee
1/2 Teaspoon Agave Nectar
3 ozs Unsweetened Baking Chocolate (melted and cooled to room temperature)
1 Package Silken Tofu (drained)
Dark Chocolate (shredded)
Blend Sugar, Brown Sugar, Coconut Oil Spread, Vanilla, Baking Chocolate, Instant Coffee, Agave Nectar and Silken Tofu in your food processor, until it is blended and smooth. Pour into your pie crust and sprinkle Dark Chocolate over the top. Put in the freezer for 4 hours.
You really need to store in the fridge – especially if you live in Brooklyn where it’s so hot the sun is jealous we’re stealing his thunder.