Rye Free Vegan Chocolate Cream Pie

Total time4 hr 45 min

Prep time30 min

Cook time15 min

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Ingredients

8 servings

For the crust

2 cups vegan chocolate sandwich cookies (about 20 cookies), finely crushed
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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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