Vegan Mexican Chocolate Pie

Step 1

Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.

Step 2

Place the graham crackers in a food processor and process until finely ground, about 30 seconds (you should have about 1 1/4 cups of crumbs). Add the sugar and salt, drizzle over the melted coconut oil and soy or almond milk, and pulse until the mixture begins to clump together.

Step 3

Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm and slightly golden. Let the crust cool while you prepare the filling.

Step 4

In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Step 5

Put all ingredients except for chocolate shavings in a food processor or blender and purée until completely smooth, stopping machine to scrape down the sides if necessary. Pour into the cooled crust, and press a piece of plastic wrap directly to the top of the pudding. Chill until firm, at least 4 hours and up to overnight. If you like, garnish with chocolate shavings before serving.