Pescatarian Vegan Chocolate Cream Pie
Total time4 hr 45 min
Prep time30 min
Cook time15 min
4.5(5)
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Learn more →Ingredients
8 servings
For the crust
- 2 cups vegan chocolate sandwich cookies (about 20 cookies), finely crushed
- 4 tbsp vegan butter, melted
- 1 tbsp organic cane sugar
For the filling
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 6 oz vegan chocolate chips
- ½ cup organic cane sugar
- ¼ cup unsweetened cocoa powder
- 3 tbsp cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
For the coconut whipped cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- vegan chocolate shavings or cocoa powder, for dusting (optional)
Instructions
- 1
The night before (or at least 4 hours ahead), place 3 cans of full-fat coconut milk in the refrigerator upright. This allows the thick coconut cream to separate and solidify at the top.
- 2
Pulse the vegan chocolate sandwich cookies in a food processor until they form fine, even crumbs. Add the melted vegan butter and 1 tbsp organic cane sugar, then pulse again until the mixture holds together when pressed between your fingers.
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