Chocolate Pie
Chocolate Pie
You'd never know this isn't grandma's! Yummmm....
Total Time
30 min
Servings
6 - 8 servings
Ingredients
Crust:
- Premade pie crust (or your own favorite) - Pillsbury, cookie crust, graham cracker crust
Filling:
- 1 can full-fat coconut milk that has been refrigerated 24 hrs
- 9 oz chocolate chips semi-sweet
- 10 oz silken tofu, drained on paper towel for 5 min
- ¼ c. prepared strong coffee (not coffee powder)
- 1/3 c. agave
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
Whipped Cream:
- 1 can full-fat coconut milk or coconut cream that has been refrigerated 24 hrs.
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Bake pie crust as needed, be sure cool before adding filling.
- Remove coconut milk from can, drain off the separated coconut water. Place in small saucepan and heat until almost boiling.
- Pour over chocolate chips that are in a bowl; let sit 2 min, then stir until smooth.
- Put tofu, coffee, agave, cocoa, vanilla, choc chip and coconut mixture in blender, medium speed for 2 min. If prefer sweeter, can add tbsp agave more.
- Pour into pie crust and put in refrigerator. -Let sit at least 4 hours.
- For topping of coconut whipped cream, separate other can of coconut milk from its water contents.
- Beat in a cold stand mixer until light and fluffy for 1 min. Add gradually 3 tbsp powdered sugar, and ½ tsp vanilla.
- Beat another minute. If not whipping, put entire bowl, whisk and cream into freezer for 30 min, try again. Spread over pie. Add chocolate shavings if desired. Let sit in fridge at least 30 min.