VEGAN Chocolate PIE

 

  • 2 TB vegan butter

  • 1/2 cup Splenda or Stevia

  • 1 can of unsweetened coconut milk

  • 2 tsp vanilla extract

  • 3 TB corn starch

  • 3/4 cup dairy free chocolate chips

  • 1/4 tsp salt

  • 1 (9-inch) prepared pie crust

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DIRECTIONS: Preheat the oven to 350°F and prebake pie crust until a light golden brown.

Set it aside to cool.

Take ¼ cup of the coconut milk and add cornstarch, stir well until cornstarch is dissolved. Set aside.

On stovetop, slow melt chocolate chips, then stir in remainder of milk, sugar, vanilla, and salt, and whisk or stir until well blended.  Then add corn starch/milk mixture, stir until mixture thickens slightly. 

Place filling in piecrust shell and bake for an additional 10-15 minutes.  Remove from oven and let cool in the refrigerator.  Serve plain or top with vegan cool whip and chocolate shavings.

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Then God said, “Look! I have given you every seed-bearing plant throughout the earth and all the fruit trees for your food.  Genesis 1:29