Chocolate Cream Pie - Your Way

When I was a child my favorite pie was Chocolate Cream Pie. Maybe it was because it was my dad’s favorite pie, maybe it was because my mom made it often. Whatever the reason, it always made me so happy. It’s been years since I have had any, let alone made it, so I figured it was time to try out this classic once again.

My mom always made a cookie crust or a graham cracker crust, but I present an alternative, because I happened to have some hazelnut flour to use up. You could easily use almond flour, or even actual almonds or hazelnuts, although you should process the whole nuts first before adding in the dates since it will be harder to grind them fine. Of course, you could go the easy route and buy a crust, making the whole endeavor quicker and easier. Make it your way!

I wanted to find a vegan pudding that worked just as well as a dairy based on, and this one is a winner! It firms up beautifully, and doesn’t really require too many odd ingredients. While the original vegan recipe I found online (from OneLovelyLife.com) used almond milk, I have found that Ripple heats well and has that thickness that other vegan milks lack. It did not disappoint!

Of course you can get fancy and shave chocolate on top of your topping; personally, I prefer straight whipped cream!

Chocolate Cream Pie Your Way

(Makes a 9 inch pie)

Date Hazelnut Crust

2 cups pitted dates

1 ¾ cups hazelnut flour

½ cup rolled oats

Pinch cinnamon ground

Pinch of salt

Oil spray

Chocolate Pudding (Vegan)

3 tablespoons unsweetened cocoa powder

¼ cup cornstarch

1 cup ripple non-dairy drink, unsweetened

⅓ cup sugar

1 can (13.5 oz) full fat coconut milk

1 teaspoon vanilla extract

⅔ cup vegan chocolate chips

Whipped cream topping (dairy or not) of your choice

Combine all ingredients for crust in food processor and pulse until well combined.  Line the pie pan with parchment paper and spray with oil (Or just dribble on some oil and smear it around with your fingertips as I did.) Press crust into the pan, pushing up to the top of the pan creating a little of a lip, it will shrink a little when baked. Place in the freezer until the oven is fully preheated. Preheat the oven to 400 degrees, and once heated, place the crust in the oven and bake for 20 minutes. Allow to cool on a rack for 5 minutes then refrigerate while you make the pudding.

Combine all of the pudding ingredients except the chocolate chips and vanilla in a medium sauce pan and whisk well as you bring to a rolling boil. Turn heat down so that bubbles still appear constantly, but it doesn’t spit, and whisk constantly for 3 minutes to allow the pudding to thicken. Remove from heat and whisk in chocolate chips until chips melt. It will be very thick at this point. Pour immediately into the chilled crust and cover with plastic wrap or foil. Chill for at least three hours and up to 8 hours. Slice and top with your favorite topping!

Hugs!