Tag Archives: chocolate cream pie

Vegan Chocolate Cream Pie

Hey there! I put all my Thanksgiving recipes on their own page for maximum convenience. Just click the menu at the top of the page and then go to “Thanksgiving Recipes.”

Vegan Chocolate Cream Pie​

It’s funny how recipes sometimes just hit me out of nowhere. Like this past September I was in Maine making Vegan Chocolate Pudding for dessert, and I accidentally made it just a little too stiff. While it worked for a no-frills vacation treat, I knew that I needed to make adjustments for a better pudding consistency, but I also knew I had just made a perfect Vegan Chocolate Cream Pie filling.

Vegan Chocolate Cream Pie​

And I do mean perfect. Sliceable, but not bouncy. Rich and chocolaty, but completely devoid of dairy and eggs. I had a vision of it sitting in a chocolate cookie crust with a whisper of vegan whipped cream on top, and two months later, here we are.

As with my traditional Chocolate Cream Pie, this vegan version is nearly no-bake and very simple to make. The crust is just crushed Oreos (I used gluten-free) and vegan butter that are mixed together and baked just to set. The filling is made by whisking things together in a certain order, as all pudding is. No need to sieve this one though—no eggs means no worrying about solids! To assemble, just pour the filling into the crust and refrigerate until very, very cold.

Oh yes, this cold, creamy crowd pleaser of a pie is an all-out winner. I mean, who doesn’t love delicious Chocolate Cream Pie and food everyone can eat and enjoy? Dessert and inclusivity are two of my favorite things!

Vegan Chocolate Cream Pie​

Before serving, top the pie with some vegan whipped cream! I went with an easy coconut cream-based recipe by Minimalist Baker, and it’s outrageously good. If you’re not up to making your own vegan whipped cream, Reddi Wip makes a good coconut whipped cream in a can that you can find in most grocery stores. Just put a little on each slice immediately before serving (and then spray the rest in your mouth because you’re a grown-up and you can).

Vegan Chocolate Cream Pie​

Speaking of slices, can we discuss how beautiful this is? Defined layers! Gorgeous chocolaty filling! And it’s gluten-free and vegan? I think it’s safe to say we have a Thanksgiving showstopper on our hands.

Vegan Chocolate Cream Pie​
Vegan Chocolate Cream Pie
makes 1 pie

Crust:
24 regular or gluten-free Oreos (original or Double Stuf)
5 tablespoons vegan butter, melted

Filling:
5 tablespoons cornstarch
2/3 cup granulated sugar
1/2 cup natural unsweetened cocoa powder
pinch of Kosher or sea salt
3 cups unsweetened non-dairy milk (I used almond milk)
1 teaspoon pure vanilla extract
5 ounces dark chocolate, chopped
1 tablespoon vegan butter

Topping:
Vegan Whipped Cream (I made it with Thai Kitchen Coconut Cream)
finely chopped dark chocolate

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate (I find that a 1/4 cup measuring cup works for this). Bake the crust for 10 minutes and then let it cool for 20 (or until you can handle the pie plate).

Make the filling. In a medium pot, whisk together cornstarch, sugar, cocoa powder and salt. Whisk in half the non-dairy milk, followed by the remainder.

Place pot over medium heat. Whisking continuously throughout cooking, cook pudding until it has boiled for 1 minute. This process should take 8-10 minutes from start to finish.

Pour filling into the crust. Tap the full pan on the counter a few times to release large bubbles. Press plastic wrap to the surface. Refrigerate for 6 hours or overnight, until cold.

When ready to serve pudding, peel off and discard plastic wrap. Top with vegan whipped cream of choice and finish with chopped dark chocolate. Refrigerate until ready to slice and serve.

Leftover pie will keep covered in the fridge for 3-4 days.

Chocolate Cream Pie

 Oof. Re-entry has been rough.

After a week on Swans Island, Maine, with three of my nearest and dearest, I thought I was ready to get back to my life in NYC. Boy, was I wrong. 

We hit absolutely no traffic on the drive home…until we crossed into the Bronx. By that time, we’d been in a hot car for twelve hours and even though we’d had a great time together, we were all ready to be in our respective apartments with the air conditioning going full-blast. When I finally got home at 10:30pm, I was ecstatic to be back. A week in the middle of nowhere had calmed my usual crazy, and I was feeling refreshed and ready to return to work and blogging. 

But life has a way of bringing you back down to earth, and this week has been nothing short of insanity. It’s the end-of-the-month cake rush, so I have had my oven on near-constantly. We are in the midst of a heatwave and the kitchen is the only un-air conditioned room in my apartment, so I have been overheated for days. Getting back to my day job is hard only because I had gotten accustomed to spending my afternoons laying on the beach and going to the general store. This blog has gone completely silent–something that has rarely happened in its nine-month existence. I’ve thrown myself into bed unusually early every night since I’ve been home, wishing I could still be up there in our little house, sleeping with the windows open so I could hear the ocean. 

So what do I do when everything seems hard? Make Chocolate Cream Pie. Cold, creamy, and chocolaty with a crumbly graham cracker crust and a ton of whipped cream, it’s the answer to all my problems right now. It’s near-impossible to worry about your to-do list when you’re eating pie, right?! 

 This recipe is an adaptation of the Chocolate Cream Pie recipe found in the original 1952 Betty Crocker’s Picture Cook Book. On my trip to Maine last year, I was lucky enough to find a second-edition copy at a used bookstore in Bath for $6. It’s held together with tape and most of the pages fall out when I open the thing, but I love it so much that I don’t care. It’s a book full of classics (and a few weird things involving gelatin). If you come across a copy, I highly recommend scooping it up while you have the chance. You’ll use it way more than you might imagine.

While I love mixing flavors and textures, some things just shouldn’t be messed with, and Chocolate Cream Pie is one of them. The only changes I have made to this recipe are using a graham cracker crust instead of pastry, adding an extra egg yolk and a bit more vanilla, and topping it with freshly whipped cream instead of meringue. There’s no need to mess with it any further. This classic pie is perfect just the way it is. 

 Chocolate Cream Pie
adapted from Betty Crocker’s Picture Cook Book
makes one 9-inch pie

Graham Cracker Crust:
9 full-sheet honey graham crackers
1/4 cup dark brown sugar, packed

1/4 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, melted
Filling:
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/2 cup natural unsweetened cocoa powder
1/2 teaspoon Kosher or sea salt
3 cups whole milk
4 large egg yolks, room temperature
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

Whipped Cream:
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract

For Topping:
chocolate curls (optional)

Preheat the oven to 350F.

Make the crust. Place graham crackers in the bowl of a food processor and process until no large pieces remain. Add dark brown sugar, salt, and melted butter. Process until the mixture resembles wet sand, scraping down the sides of the bowl as necessary. Transfer the mixture to a 9-inch standard pie plate and use clean hands to evenly press the mixture onto the bottom and up the sides of the pan. Bake crust for 10 minutes. Cool crust on a rack while you prepare the filling.

In a large saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Place the pan over medium-high heat. Whisking constantly, pour the milk into the dry ingredients. Continue to whisk until the mixture boils for 1 minute. Reduce the heat to low.

In a small bowl, use a fork to whisk egg yolks. Remove 1/3 cup of the warm chocolate mixture from the pot. Whisking constantly, slowly pour chocolate mixture into the egg yolks until completely combined. Add egg yolk mixture to the pot and turn heat back up to medium-high. Continue to whisk until mixture boils for 2 minutes. Remove pot from the heat and whisk in butter and vanilla extract. Pour filling into prepared crust. Press plastic wrap onto the top of the pie and chill for at least four hours or overnight.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form.

Remove plastic wrap from pie. If serving the entire pie at once, spread whipped cream over the entire surface of the pie immediately before slicing and serving. If serving at multiple intervals, top each slice with whipped cream as it is served. Top with chocolate curls, if desired.
Pie will keep covered in the refrigerator for up to three days.