Chocolate Cream Pie is a chocolate lover's dream; sweet, creamy, and so chocolaty your chocolate-craving will want to hug you! Or at least shake your hand.
1 cup dairy-free semi-sweet chocolate chips
1/4 cup prepared espresso (or strong coffee)
1 teaspoon vanilla extract
24 ounces of soft, silken organic tofu
1 tablespoon agave nectar
One 9-inch graham cracker and walnut pie crust (recipe follows)
Use a double-boiler (or make one using a medium saucepan and heat-safe bowl). Fill the pot with enough water to cover the bottom, about one cup. Bring to a simmer over medium heat.
Add the chocolate chips, espresso, and vanilla in the top pan or bowl of the double boiler. Stir with a rubber spatula until the chocolate chips melt entirely and the mixture is smooth and silky. Combine the chocolate mixture, tofu, and agave in a blender or food processor. Blend until smooth, 1 to 2 minutes.
Pour the filling into a prepared pie crust (recipe below), and refrigerate for at least 2 hours until firm. If desired, top with our whipped cream topping, a sprinkling of graham cracker crust crumbs, chocolate shavings, or chocolate chips!
Graham Cracker Walnut Pie Crust
Ten whole graham crackers (we used Nabisco Original Graham Crackers)
1/2 cup walnuts (plus extra for sprinkling)
5 tablespoons Earth Balance Butter
2 tablespoons brown sugar
Break graham crackers into smaller pieces and place them in a food processor*, add walnuts and pulse until you have tiny crumbs. Next, melt the butter and brown sugar in a saucepan or microwave, add it to the food processor, and continue to pulse until your mixture resembles wet sand. (reserve a couple of tablespoons for garnish if desired).
Press the mixture into a 9-inch oven-safe pie plate/pan.
Bake at 350° for 10 to 12 minutes. Remove and let cool completely. It's now ready to use!
*If you aren't using a food processor, place your graham crackers in a large ziplock bag and use a roller to crush the crackers into crumbs. Combine the graham cracker crumbs, butter, and sugar until it resembles wet sand. Finally, press the mixture evenly into a 9-inch pie plate/pan. Follow the rest of the instructions.
