It’s nice to know that vegans can enjoy creamy, silky chocolate cream pie without any animal products. Here’s how to make one.
If you can locate a pre-prepared, vegan graham cracker crust, by all means use it. This recipe includes directions for a simple, vegan graham cracker crust you can make yourself if you so choose.
10 graham cracker sheets
1/4 cup Sucanat or evaporated cane juice
1/3 cup melted buttery spread or safflower oil
Crush the grahams to make crumbs. Stir in the Sucanat and melted buttery spread. Mix well and turn the mixture out into a 9-inch pie pan. Press it outwards to cover the bottom and sides of the pan. Bake the crust for 8 minutes at 375 degrees. Cool thoroughly before using.
In a double boiler, melt 2 cups vegan chocolate chips. Rinse and drain 1 package of silken tofu.
Put tofu in a mixing bowl and beat on medium-high speed until it is creamy and smooth. Beat in melted chocolate. Continue beating and add 1/4 cup evaporated cane juice and 1 tablespoon vanilla extract.
Beat until smooth. Pour filling into pre-baked pie crust and refrigerate for 1 hour. Serve chilled and top with vegan whipped topping.