Vegan, Gluten-Free Chocolate Pie Recipe

 CHOCOLATE CREME PIE, VEGAN & GLUTEN FREE

If you have learned anything about me yet it is that I love LOVE chocolate.   So when I became vegan giving up all dairy I really missed a homemade chocolate cream pie.  My mom use to make them weekly from scratch!  They were so good.   Well I’ve got a great Vegan, Gluten-Free Chocolate Cream Pie recipe that is just as good in my opinion!  Thought I’d share it with ya.  I can have this and it takes me back to my warm fuzzy happy space :)   I use a VitaMix in much of my baking and cooking.  This recipe calls for one also so if you have one OR a powerful blender give the recipe a try!  It will soon become a staple.

 

Ingredients:

1/3 cup cashews

1/3 cup almonds

2/3 cup organic natural sugar

3/4 tsp salt

3 tsp vanilla

1/2 cup scant cornstarch

2 cups water

3 cups soy milk

1/2 cup unsweetened cocoa powder

1/8 cup coconut flakes

Putting it all together:

Place all the ingredients EXCEPT the Soymilk in a Vitamix.   Blend until very smooth.  Add the soy milk and blend briefly.  Pour this mixture into a saucepan and boil – just to a boil.   This thickens very quickly so pour immediately into a pre-baked pie shell.  Chill.

Alternate use:

You can leave out the chocolate and it makes a wonderful filling for a banana cream pie!

 

CRUST,  GLUTEN-FREE

Ingredients DRY:

2 cups Gluten Free Flour blend from Bob’s Red Mill or other Gluten Free Flour mix

1/8 tsp sea salt

1/4 tsp cinnamon

1/4 tsp cardamom powder

1/4 tsp Xanthum Gum

Ingredients WET:

1/2 cup Earth Balance or vegan shortening

4-7 Tblsp COLD water (use ice) or COLD unsweetened soy milk

Putting it All Together:

1.  Preheat oven to 350 degrees.  Place dry ingredients together in a large mixing bowl and whisk well.  Add Earth Balance and mix well.  Slowly add water and mix well.  Form into a ball.  Dough should be moist, but not wet.  And flakey but not dry.

2.  Roll out some then put into pie pan and using hands and finges press the dough into shape.

3.  Prick the bottom several times with a fork to allow air to come through and prevent the crust from buckling.  Bake 10 minutes.   Set aside to cool and fill with the Chocolate Creme Pie Filling.    CHILL until you can slice the pie.   Garnish with some vegan cream (canned soy whip) and chocolate sprinkles.

To Health and Enjoy!