No Bake! No Nuts! and No Mixers required!
I’m on a Vegan Cream Pie scorching streak! And this Double Chocolate Cream Pie ended up stealing the present!
For the chocolate custard I’m utilizing each cocoa powder & semi candy chocolate.
I like the deep wealthy cocoa addition along with the silkiness of the vegan semi candy chocolate! *See notes beneath
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Notes for Success:
Utilizing each cocoa powder and chocolate:
In the event you don’t have each elements you may go for simply the cocoa powder and never the chocolate addition
However undoubtedly improve the quantity to 4Tbs and you might need to add a contact extra sugar too!
I’d suggest about one other ¼ cup of sugar to compensate for the sugar that might have been within the chocolate
Cornstarch is a really troublesome ingredient to measure constantly with a quantity spoons measure
So whereas I record each measures beneath I can not stress sufficient how the grams measure with a scale goes to provide the finest outcomes.
Wilton 4.75″ Tart Molds for these particular person tarts is my fav
Nonetheless you may as a substitute make a bigger 8″ Pie from this identical recipe in the event you favor.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE DOUBLE CHOCOLATE CREAM PIES
There may be a lot debate & choice making as as to if you need to settle for Oreos as being vegan
Since right here within the USA the sugar that Nabisco makes use of to make these cookies is certainly processed by way of animal bone char.
If you wish to make certain you might be 100% ethically vegan right here, you may make your personal Oreo Cookies utilizing my recipe for Copy Cat Vegan Oreos!
Yield: serves 6
Double Chocolate Cream Pie
Prep Time
1 hour
Prepare dinner Time
6 minutes
Complete Time
1 hour 6 minutes
Elements
For the Crust:
- Chocolate Sandwich Cookies 36 (*with the fillings)
- Melted Vegan Butter 7 Tablespoons
For the Chocolate Custard:
- Plant Milk 2 cup (474ml)
- Granulated Sugar 1/2 cup (100g)
- Cornstarch 4 Tablespoons (32g)
- Cocoa Powder 2 Tablespoons
- Vegan Semi-Candy Chocolate 2½ ounces (approx ½ cup)
- Vegan Butter 1½ Tablespoons (21g)
- Vanilla Extract 1 teaspoon (5ml)
for the topping
Directions
- For the crust grind up the sandwich cookies in a meals processor till wonderful crumbs.
- Add the melted vegan butter and course of till it’s even and resembles moist sand
- Press this combination into an un-greased pie plate (9″) or your un-greased 4″ tart molds (6) and refrigerate till wanted OR for a crispy pie shell, bake in a preheated 350F oven for 12-Quarter-hour to crisp
- Put together the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to excessive warmth and convey to a boil stirring continuously to keep away from scorching the underside .
- As soon as it begins to bubble take away from the warmth and add the vegan butter & the chocolate, stir to soften evenly all through.
- Add the vanilla extract.
- Pour into the put together pie shell or the tart shells then refrigerate for about 20minutes to chill & set.
- High with vegan whipped cream & elective chocolate shavings
