It’s been a while since I have posted a true vegan desert recipe. This is another home run recipe from New York Times (this may be my absolute favorite place for recipes AND news). Here’s the link: Vegan Mexican Chocolate Pie.
As you can see below, the crust was browned to perfection, and the coconut aroma from baking this filled the kitchen with a lovely fragrance that lasted a while. When you buy your coconut oil make sure to buy unrefined rather than refined. Unrefined coconut oil is a bit more expensive, but it is not filtered and retains a beautiful coconut flavor/scent unlike refined. The other main differences between refined and unrefined coconut oil are that refined is cheaper, has a higher smoke point (you can bake or cook with it at a higher temperature), and the filtering may add some harmful particles to the oil. The coconut flavor combines very nicely with the graham crackers to make this simple crust. *most graham crackers contain honey, so be careful to find vegan ones* The crust is slightly on the crumbly side, so make sure to add the almond milk to bind the ingredients. I also tried making the crust by substituting the almond milk with water, which did not work as well. The first cut of the pie might be a fail, but we can always eat the mess.
The filling was more time consuming to make, and it was a little less appetizing so I didn’t include a picture of the ingredients before blending. To allow the pie to set properly use cheesecloth as I did or another method to get as much water out of your tofu as possible. I was wary of throwing the hot water mixture into the plastic food processor, so I let it cool more than the recipe called for. The result might have been better than the recipe itself! There were small chocolate chip pieces left in my filling which were a pleasant change in texture and cut the richness of an entirely smooth pie.
The filling met the crust, and the pie was complete…or almost.
I placed a sheet of plastic wrap over the complete pie and put it in the refrigerator to set overnight. I chose not to decorate the final pie, but after it sets would be the ideal time to do so. As you can see there were some marks on the top from the plastic wrap, and chocolate shavings would have covered that nicely. Maybe even some white icing!
The first cut was not the best because of the loose, crumbly texture of this crust. Yet, the deep flavors in this pie compensated for the lack in decorating. This is definitely a 5 star recipe that any vegan should be happy to enjoy.