No Bake! No Nuts! and No Mixers required!
I’ve been on a Cream Pie scorching streak! And this Vegan Chocolate Cream Pie ended up stealing the present!
For the chocolate custard I’m utilizing each cocoa powder & semi candy chocolate.
I really like the deep wealthy cocoa addition along with the silkiness of the vegan semi candy chocolate! *See notes under
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Notes for Success:
Utilizing each cocoa powder and chocolate:
For those who don’t have each substances you may go for simply the cocoa powder and never the chocolate addition
However undoubtedly improve the quantity to 4Tbs and it’s possible you’ll wish to add a contact extra sugar too!
I’d advocate about one other ¼ cup of sugar to compensate for the sugar that may have been within the chocolate
Cornstarch is a really troublesome ingredient to measure constantly with a quantity spoons measure
So whereas I checklist each measures under I can not stress sufficient how the grams measure with a scale goes to provide the greatest outcomes.
Wilton 4.75″ Tart Molds for these particular person tarts is my fav
Nevertheless you may as a substitute make a bigger 8″ Pie from this identical recipe for those who want.
There may be a lot debate & determination making as as to whether you wish to settle for Oreos as being vegan
Since right here within the USA the sugar that Nabisco makes use of to make these cookies is certainly processed by means of animal bone char.
If you wish to ensure you’re 100% ethically vegan
You may make your personal Oreo Cookies utilizing my recipe for Copy Cat Vegan Oreos!
WATCH HOW TO MAKE THIS VEGAN CHOCOLATE CREAM PIE
Chocolate Cream Pie
No Bake, No Nuts & No mixers required! This double chocolate cream pie is prepared very quickly & might be transformed into 1-8″ household type pie as a substitute of the people that I made right here!
Elements
For the Crust:
- 36 Chocolate Sandwich Cookies
- 7 Tbs Melted Vegan Butter
For the Chocolate Custard:
- 2 cup Plant Milk 474ml
- ½ cup Granulated Sugar 100g
- 4 Tbs Cornstarch *see notes 32g
- 2 Tbs Cocoa Powder 10g
- 2½ ounces Vegan Semi-Candy Chocolate (approx ½ cup)
- 1½ Tbs Vegan Butter 21g
- 1 teaspoon Vanilla Extract 5ml
Directions
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For the crust grind up the sandwich cookies (with the fillings) in a meals processor to nice crumbs. Alternatively you should use any chocolate cookie you want greatest you will want about 3 cups of crumbs
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Add the melted vegan butter & course of till it resembles moist sand
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Press this combination into an un-greased pie plate (8″) or your un-greased 4″ tart molds (6) and refrigerate till wanted
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Put together the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to excessive warmth & deliver to a boil stirring always to keep away from scorching the underside .
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As soon as it begins to bubble decrease the warmth however proceed stirring & permit it to boil for 20 seconds, cornstarch will solely activate when it is delivered to a boil so ensure to not take it from the warmth too quickly!
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Take away from the warmth & add the vanilla extract, vegan butter & chocolate, stir to soften evenly all through.
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Pour into the put together pie shell or the tart shells then refrigerate for about half-hour to chill & set.
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Prime with vegan whipped cream & optionally available chocolate shavings
Video
Notes
Storage Cream pies should keep refrigerated and can keep recent for as much as 1 week.
