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 soft silken organic tofu
1 tablespoon agave nectar
1 9-inch graham cracker and walnut pie crust (recipe follows)
Use a double-boiler (or make one using a 4-quart saucepan and a large metal bowl). Fill the pot with enough water to cover the bottom, about one cup. Bring to a simmer over medium heat.
Melt the chocolate chips, espresso, and vanilla in the bowl set over the steaming water. Stir with a rubber spatula until the chocolate chips have completely melted and everything is silky and delicious-looking. Combine the chocolate mixture, tofu, and agave in a blender or food processor. Blend until smooth, 1 to 2 minutes.
Pour the filling into the prepared pie crust and refrigerate for at least 2 hours until it is firm. Top with our whipped cream topping if desired! (See recipe below)
Graham Cracker Walnut Pie Crust
10 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 let her rip until you have tiny crumbs. Next, melt the butter and brown sugar together in a saucepan or microwave until mostly melted, then add it to the food processor and pulse until you have a mixture that resembles wet sand.
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, you can complete this process by using a potato masher. Use a spoon, fork, or your fingertips to work the butter and sugar mixture into the crumbs until it resembles wet sand, then press it into a 9-inch pie plate/pan, and you're ready to go!