Pescatarian Vegan Mississippi Mud Pie

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.7

(18)

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Ingredients

10 servings

For the crust

24 vegan chocolate sandwich cookies (about 2 ½ cups crushed)
5 tbsp vegan butter, melted
¼ tsp salt

For the chocolate filling

1 can (13.5 oz) full-fat coconut milk
10 oz vegan chocolate chips
3 tbsp vegan butter
2 tbsp organic cane sugar
1 tsp vanilla extract
¼ tsp salt

For the topping

1 cup walnuts, roughly chopped
2 cups vegan marshmallows
2 oz vegan chocolate chips
1 tbsp full-fat coconut milk

Instructions

1
Preheat the oven to 350°F (175°C). Add the vegan chocolate sandwich cookies to a food processor and pulse until they form fine, even crumbs.
2
Transfer the cookie crumbs to a large mixing bowl and stir in the melted vegan butter and 1/4 tsp salt until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.

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