Vegan Chocolate Cream Pie (No Tofu!)

Step 1

Have your prebaked pie crust ready before making the filling, so it has a bit of time to cool first. If using a store-bought one, bake according to the package directions.

Step 2

IMPORTANT: With the coconut milk, sometimes, the cream separates from the water in a can or is really chunky. To make sure you get the correct amount and texture, I like to blend up the can of milk to a smooth consistency first and then measure.

Step 3

Add the chocolate chips and coconut milk to a large bowl. Melt in the microwave for 30 seconds, stir and heat in 15 second intervals, stirring in between each, until it is about 90% melted.

Step 4

Whisk until completely smooth and melted and pour into a blender or food processor.

Step 5

Add the cashew butter, cocoa powder, vanilla, espresso (if using) and salt to the blender of chocolate.

Step 6

Blend until fully smooth and pour over the prebaked pie crust.

Step 7

Place in the freezer 1 hour (no longer!) to do a quick set and then transfer to the fridge to chill completely and firm up for several hours or overnight for the best set texture. If you don’t have room in your freezer, just place it in the fridge overnight. Note: This pie will become firm and fudge-like in the fridge. This is the texture I like in my chocolate pie. But take it out an hour or so before serving to soften some for guests and if you prefer it to be a bit softer. It will not melt like other chocolate pies, so don't worry!

Step 8

Once ready to serve, garnish with non-dairy whipped cream. I like to use the Reddi-Wip non-dairy almond whipped cream and spray around the chilled chocolate pie in a swirling motion. Top with shaved dark chocolate, using a chocolate bar. Use a really sharp knife to carefully cut each slice and serve immediately. Store any leftovers in the fridge. I like to cover my pie with a flipped over large plate instead of foil, since foil will mess up the topping.