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Recipe

Vegan Chocolate-Coconut Cream Pie

Tina Rupp

Yield: Yields one 9-inch pie

If you’re wondering, ‘How on Earth can a vegan, dairy-free pie taste as good as one loaded with cream and butter?’ Give this one a go, and serve it to the lactose-intolerant and vegans in your life. They will pester you to make this again and again, and you’ll do so happily, because you’ll love it too.

Ingredients

For the crust

  • 12 oz. (approximately 3 cups) unbleached all-purpose flour, chilled
  • 2 Tbs. sugar
  • 1-1/2 tsp. fine sea salt
  • 1 cup virgin coconut oil, chilled and cut into small pieces
  • 1/2 cup coconut milk, chilled

For the filling

  • 1 lb. soft silken tofu (not the vacuum-packed kind)
  • 10 oz. vegan bittersweet chocolate, melted
  • 1/4 cup nondairy milk (soy, almond, rice—it’s up to you)
  • 1/4 cup dark rum or Kahlua (optional)
  • 1 tsp. vanilla extract
  • 1/4 tsp. fine sea salt

For the topping

  • 2 (14-oz.) cans full-fat coconut milk, chilled
  • 1/4 cup powdered sugar
  • Shaved chocolate curls or toasted coconut, for garnish (optional)

Preparation

Make the crust

  • On a clean flat surface or in a large shallow bowl, stir together the flour, sugar, and salt. Add the coconut oil and, using a bench scraper or pastry blender, cut the fat into the flour until the mixture resembles coarse meal. Slowly drizzle in the coconut milk in three stages, tossing the mixture after every addition. The dough should just hold together. Increase or decrease the amount of coconut milk as necessary. Cover the dough tightly in plastic wrap and refrigerate it for at least 1 hour.
  • Preheat the oven to 425°F. Roll out the dough into a circle about 11 inches in diameter. Transfer it to a 9-inch pie plate, trim the overhang to about 1 inch, tuck the overhang under, and crimp decoratively. Return the crust to the fridge (or better yet, the freezer) for at least 15 minutes.
  • Prick the bottom of the crust all over with a fork (this helps prevent it from shrinking). Line the dough with foil, making sure it is pressed down tightly into the bottom corners and against the sides, and roll the extra foil over the crimped edge of your fork to shield it. Fill the cavity with weights that will not burn in the heat of the oven. Be sure to use enough weights to fill the pie cavity up to the top.
  • Bake for 20 minutes, rotating the pan once halfway through. Remove it from the oven, let it sit for a minute, and then carefully lift the weight-filled foil out of the crust, setting it aside to cool.
  • Lower the oven to 350ºF, then return the crust to the oven to 10 to 20 minutes, until it’s fully baked (because the crust lacks dairy, it doesn’t brown the way a butter crust will, so be careful not to overbake). Set the crust aside to cool.

Make the filling

  • In a blender, puree the tofu with the chocolate, milk, rum, vanilla, and salt until fully blended. Pour the filling into the cooled pie shell and refrigerate it until firm, at least 1 hour.

Make the topping

  • Spoon just the thick, almost butter-like cream off the top of the cans of coconut milk, reserving the coconut water underneath for another use (hello, piña colada!). In a stand mixer, with a hand mixer, or by hand with a whisk, beat the coconut cream with the sugar until fluffy and stiff. Spread it over the filling, garnish with chocolate shavings or toasted coconut, if desired, and serve.

Make Ahead Tips

The dough can be kept in the fridge for up to 1 week, well wrapped, or in the freezer for up to 2 months.

The pie can be made ahead, without the topping, and refrigerated for up to 1 week, covered in plastic wrap. Make the topping just before serving.

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