When I lived in Minnesota my parents took us to Bakers Square sometimes. I was only 10 but I still remember the pies! If we were allowed a slice of pie it was a real treat! My dad also used to take us to a pie factory that was opened a few times a year to the public. All I remember is that it was by Prince’s mansion…and we bought a lot of pies.
I really wanted to make this pie for Alex since I can’t make him a chocolate cream pie piled high with whipped cream. I had a few hiccups with the vegan “whipped cream” this time but I’m determined to get it right one day.
The whipped cream is supposed to be made with the solids from a can of coconut milk but I don’t think choosing the store brand of coconut milk was the right choice. My coconut milk didn’t separate enough and my whipped cream didn’t whip. I should have known better and not put it on the pie! I’m going to try the whipped cream again but with the premium brand.
Despite how horrible the pictures look once I scrapped off the coconut goo the pie did taste delicious, which is why I decided to go ahead and write this post. The filling in the pie set perfectly and was smooth and almost like pudding but more firm.
1 1/2 cups chocolate cookie crumbs (check the pack to see if they're vegan)
1/4 cup vegan margarine, melted
1/4 cup soy or almond mlk
1/4 cup arrowroot
1 (13.5 ounce) can of coconut milk
1/2 cup sugar
1/8 tsp salt
1 cup dairy free chocolate chips
Vegan Whipped Cream
1 can (13.5 ounces) coconut milk, chilled and not stirred
2/3 cup icing sugar
- Preheat the oven to 350 F/180 C and lightly grease a 9 inch pie plate. Mix together the cookie crumbs and melted margarine in a bowl and press firmly into the pie plate and three quarters of the sides. Bake for 10 minutes and set aside to cool.
- Make the filling. In a small bowl whisk together the soy milk and arrowroot. In a medium saucepan over medium heat whisk together the coconut milk, sugar and salt. Just before the mixture is about to boil turn the heat to low and stir in the chocolate chips. Keep whisking until completely smooth.
- Turn the heat back up to medium and whisk in the soy milk mixture. Whisk continuously for 5 minutes until the mixture is very thick, like pudding.
- Pour the filling into the cooled pie crust. Let cool to room temperature and then refrigerate for 8 hours or overnight (the pudding will set).
- Make the whipped cream right after the pie filling. Chill your bowl and whisk for about 30 minutes before starting. Scoop out the solids from the coconut milk being careful not to get any liquid. Whip the cream and powdered sugar for a few minutes until fluffy. Place in an airtight container. It will firm up even more in the refrigerator and will be ready by the time the pie has set.
- Spoon some whipped cream and chocolate shavings on top of each slice once set.
Recipe from Chloe’s Vegan Desserts