If you are looking for the richest, most chocolatey pie EVER, you’ve got it right here. I promise. I really really really promise.
If you are a sincere chocoholic, you will adore this. I did. My mom did. My dad did. My brother did. My brother’s basketball coach did. I had more than one piece a day. (oops). I just had to, because it was so incredibly good. I’d have to say this is the best chocolate based pie I’ve ever made. And its made with tofu! And as everyone will say, you cannot taste it. There is so much chocolate in the mixture that I swear you can taste only chocolate, chocolate, and more chocolate.
Also, to make this pie even more crazy delicious, I did an oreo coookie crust (half golden oreos and half regular), and then did a whipped cream on top. A coconut whipped cream to be exact. Now, everything in this pie is vegan EXCEPT the oreos, so if you want to go crust-less, or use vegan sandwich cookies, or a vegan graham cracker crust I’m sure those would all be great. I, however, am not vegan and did not have vegan cookies on hand. So I settled for oreos. Tough life, right?
Now picture time!
And the reasoning behind this oreo picture is this: THIS OREO HAD THE MOST FILLING IN IT I HAD EVER SEEN! So that’s pretty awesome. And I ate it.
Look at this crust… I mean, come on.
I had a hard time keeping my fingers out of this, so I just settled for eating every bit out of the vitamix.
Whip cream that pie. I highly recommend it! I even used coconut whipped cream!
Vegan French Silk Pie
Adapted from Chocolate Covered Katie
Serves 8-10- very rich!
20 oreos, graham crackers, etc (also may use prepared crust)
Enough oil of choice to moisten the mixture (I think I used about 1/4 of a cup)
12.3 oz silken or firm tofu (I used Tj’s brand)
1 tsp cocoa powder (Do not omit, it REALLY makes the difference, so chocolatey.)
1 tsp pure vanilla extract
2 tablespoons milk of choice (I used almond)
scant 1/8 tsp salt
8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
2-3 tablespoons agave or other sweetener (I just 1 1/2 tablespoons of agave)
For whipped topping:
1 can full fat coconut milk or coconut cream (I used coconut cream) ***coconut milk needs to be refrigerated overnight*** *coconut cream only needs 3-4 hours*
1 teaspoon vanilla
1/4 cup powdered sugar, optional
1/2 teaspoon cinnamon, optional
Crush your oreos in either a plastic bag or in a food processor and combine with oil. Press into a pie pan and bake for about 10 minutes until set and golden brown. Set aside. Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor or vita mix and blend until super-smooth. Pour into the pie crust. Set aside. For the coconut whipped topping, take the can out of the fridge and flip upside down. Then, if using coconut milk pour out the liquid for later use and put the white solids into a mixing bowl. If using coconut cream, pour out the little liquid and put the rest in the mixing bowl (preferably chilled). Begin to whip until light and fluffy. Add the vanilla, and powdered sugar and cinnamon if using along the way. Spread over pie filling and then fridge until chilled. It is really too easy! This pie will get firmer and firmer, the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken.) Also, the whipped topping will fall a bit, but it still tastes amazing, so don’t worry.