Tag Archives: vegan pie

Vegan Chocolate Pudding Pie

IMG_3668I have made this pie three times in the last couple of weeks and it has been universally loved by everyone from vegans to meat-eaters. Full disclosure: I actually don’t like chocolate. I know, I know. But even I had a small slice that I enjoyed. I won’t be revisiting chocolate again soon, probably, but I see the appeal… 🙂

This recipe is really, really fast and easy (especially if you buy a store-bought crust). Once you buy the ingredients the first time, you should have enough on hand (except for almond milk) to make several pies. I got the recipe from the lovely ladies at The Post Punk Kitchen, to whom I first turned when I started eating vegetarian about a decade ago.

This is the perfect thing to make this weekend if you want a little homemade something special for your valentine. And, really, it’s mostly almond milk — it’s practically health food! Since my Valentine has had this quite a bit in the last couple of weeks, tonight I’ll be dipping back into the archives and making what I made last year for V-Day — vegan coconut cream pie.

I took the photos the first time I made it and didn’t have any whipped cream or berries or anything on hand. It got good reviews on another night topped with strawberries.

Enjoy!

Ingredients
•  1 9-inch cookie crust, store-bought or homemade (instructions below)
• 3 c. almond milk, divided
• 1/4 c. cornstarch
• 1/3 c. sugar
• 3 Tbsp. unsweetened cocoa powder
• pinch salt
• 3 Tbsp. dairy-free semi-sweet chocolate chips
• 1 tsp. vanilla extract

1. Preheat oven to 350 degrees and bake crust for 10 minutes. Remove and let cool. Though they don’t always have the best ingredients, it turns out store-bought crusts happen to be vegan. I’ve used a chocolate cookie crust and a graham cracker crust, as well as made my own crust. You can use any type of cookie you like. (Side note: Did you know Oreos are vegan?)

To make your own crust, use 1 3/4 c. cookie crumbs, add 4 Tbsp. oil or melted vegan butter (my preferred is Earth Balance), 3 Tbsp. sugar and 1+ almond (or other non-dairy) milk until it’s just moist enough to press into the pie plate. Pop into the oven for the 10 minutes and proceed with the recipe!

2. In a small (2-quart) saucepan, combine 1 c. almond milk with cornstarch and whisk until the cornstarch is dissolved — it doesn’t take long. Whisk in remaining milk, sugar, cocoa powder and salt. It’s OK if it’s a little clumpy at first. It will all work out eventually. At first it will have the color of chocolate milk.

3. Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling you want to lower it to a slow rolling boil. If you have an electric stove, you may want to switch it to another burner you have on low or lift it off the burner for a minute as it cools so it doesn’t burn on the bottom. Whisk consistently until the mixture is thickened and pudding like, 7 to 10 minutes.

IMG_3644_24. By the end it should be a darker, classic chocolate pudding shade of brown. Add chocolate chips and whisk to melt. Stir in vanilla. Pour the pudding into the pie shell and let cool for about 15 minutes on the counter, until it stops steaming like crazy.

5. To keep a skin from forming, place a circle of parchment paper over the filling. (I do this by inverting the pie plate before I start, or using the lid to the store-bought crust and tracing, then cutting). Refrigerate and let set for at least 3 hours. If you don’t have quite that much time, use a bigger pie plate/crust and it won’t be as thick and should set up a little faster.

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Easy Vegan Coconut Cream Pie

coconut cream pie

Though we usually don’t do a whole lot for Valentine’s Day, this year we are counting down our “free” pre-baby weekends and made dinner plans for Saturday night. We ended up going to Detroit’s Vicente’s Cuban Cuisine, which a former co-worker told me about years ago (back when I had co-workers right after  moved to Michigan). I knew they had vegan paella for us but, as is the norm with most restaurants, there are no vegan desserts.

I considered stopping by our local go-to for raw, vegan desserts, which I pick up from time to time since I’m to lazy to make it at home. I decided for Valentine’s Day perhaps I should step up my game a little. My squeeze loves coconutty things, so I googled “vegan coconut cream pie” and lots of recipes came up, some more intricate than others. Since I didn’t have a ton of time (or the foresight to have special ordered ingredients like agar agar), I decided to tryout a recipe that only had a handful of ingredients and was really fast.

By the time I got done socializing at the grocery store, I was really crunched for time. Fortunately, there was a vegan graham cracker crust ready to purchase so I took the way easy route with that. Not that it’s hard to make one, but I don’t plan on using graham crackers again anytime soon so I figured why not.  All you need are the crackers or crumbs, butter and sugar. You can find a really simple recipe you can use to make one from scratch HERE. If you’re doing the gluten-free thing, buy some kind of gluten-free cookie and use those (I’ve used g-f gingersnaps before for crusts — yum). The pie itself is gluten-free.

I put the pie into the refrigerator a big before we left for the restaurant and it was perfectly set by the time we got home. I intended to make coconut whipped cream, but it said to refrigerate the coconut milk for overnight and again, there wasn’t enough time. I put it in the refrigerator with the intention of making it for further helpings today, but it was plenty delicious on its own so i didn’t bother. I definitely want to try some another time, though, and I think I go with THIS recipe from one of my favorite vegan blogs, Oh She Glows.

OK, onto the pie. I grabbed the recipe from the site She Knows. Mine didn’t turn out yellow like theirs. Not sure what’s up with that. Tasted great though! And my husband thought so too, which I guess was the point. I think it’s about time for me to have another helping. Enjoy!

Ingredients
• 1 c. coconut flakes (I did a little extra)
• 3 c. coconut milk (this was roughly 2 cans) or 2 c. coconut milk and 1 c. soy or almond milk for less richness.
• 1/2 c. silken tofu
• 2/3 c. sugar
• 1/2 c. cornstarch
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 9-inch crust (pre baked if you make it yourself)
• 1 c. of vegan whipped topping, optional 🙂

1. Preheat the oven to 350 degrees. Spread coconut flakes on a cookie sheet and bake for 5 minutes to toast, then set aside.

2. In a medium saucepan over low heat, combine coconut milk, tofu, sugar, cornstarch and salt. Cook stirring constantly until it comes to a boil. (I found a whisk works best. And I turned the heat up a little or I was going to be waiting all day for it to come to a boil at low heat I think…).

3. Remove mixture from heat. Add 3/4 c. of the toasted coconut and vanilla. Stir well, then pour into crust.

4. Sprinkle with half of remaining toasted coconut, place in refrigerator and let chill for 3 hours or until firm.

5. If using, top with whipped cream and more toasted coconut and dig in!