When I was a kid, my mom would always make us a frozen chocolate pie for the holidays. This is my own remake of a childhood favorite. I have tried this pie with several different types of crust. If I’m feeling lazy, I’ll just pour some granola and chopped nuts on the bottom of a pie pan. I’ve also tried lining the bottom of the pie pan with a layer or two of banana slices, which works great. If I’m particularly ambitious, I’ll make a flaky pie crust (I use the recipe from the cookbook “Vegan Vittles”). One that works particularly well with this pie is a homemade granola crumble crust that I make, which I will post the recipe for below. But know that pretty much anything will taste amazing with this chocolate coconut pie filling. So, without further ado, here is the recipe!
Chocolate Coconut Pie
2/3 cup Silk French Vanilla Creamer (or coconut milk or soymilk)
1 tablespoon cornstarch
2 1/2 tablespoons coconut oil
1 12-ounce package of silken tofu
1/2 cup agave nectar
1/4 cup + 1 1/2 tablespoons cocoa powder
1/2 teaspoons salt
Stevia to taste (optional)
Whisk together the non-dairy creamer and cornstarch and boil until thick. Add the coconut oil and stir together, with the heat turned down to low. Blend the mixture on the stove with the rest of the ingredients in a blender or food processor. Pour the chocolate filling into a prepared pie pan on top of a crust and freeze. For more of a mousse consistency, take it out after a couple of hours and transfer to the refrigerator. I prefer to eat the pie when it is frozen all the way, which will generally take 8 hours or more.
Granola Crumble Crust
1 cup oats
1 1/2 tablespoons white whole wheat flour
1/4 teaspoon baking powder
Dash of salt
1 tablespoon coconut oil
1/4 cup agave nectar
Stir together the dry ingredients. Melt the coconut oil and pour it along with the sweetener into the dry ingredients and mix them all together. Spoon the mixture onto the bottom of your pie pan and bake at 325 until it reaches a light golden brown color.