CHOCOLATE CREAM PIE

SERVES ONE 9-INCH PIE

FOR THE CRUST

1 1⁄2 cups chocolate cookie crumbs (dairy-free)

1⁄4 cup vegan margarine, melted

FOR THE FILLING

1⁄4 cup soy, almond, or rice milk

1⁄4 cup cornstarch or arrowroot

1 (13.5-ounce) (383g) can coconut milk

1⁄2 cup sugar

1⁄8 tsp salt

1 cup semisweet chocolate chips (dairy-free)

Coconut Whipped Cream

Shaved chocolate, for garnish

NUTRITIONAL VALUES

Calories: 3651kcal
Fat: 233.6g (139.3g S.Fat)
Carbs: 401.2g
Protein: 16.9g
Sugar: 278.5g
Sodium: 1418mg

METHOD

To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.

In a food processor, combine cookie crumbs and melted margarine and pulse until combined. Spread the crumbs evenly and firmly into the prepared pie pan, about 34 up the sides. 10 minutes in the oven Allow to cool completely.

To make the filling:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.

In a medium saucepan, whisk together the coconut milk, sugar, and salt, and heat over medium-high heat until it begins to boil. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook for 5 minutes, whisking frequently, until the mixture thickens to the consistency of pudding.

To assemble the pie:
Pour the filling into the cookie crust to assemble the pie. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with shaved chocolate and coconut whipped cream.