Chocolate Dream Pie with No Roll Crust

ATTENTION: We interrupt what we had originally scheduled for today's post to bring you this incredible vegan chocolate pie.

When I was in college, there was this insanely fantastic vegetarian restaurant called ABC Cafe near the Collegetown/Cornell area in Ithaca. On the dessert menu was a Chocolate Dream Pie and I'd always, always get it.

Sometimes I'd even go to ABC just for dessert. It was THAT good. (Random fact: We got engaged right outside the cafe in 2005 after eating dinner there!)


Sadly, the cafe closed shortly after we moved. Since, I've tried replicating the recipe. I first tried with our Nutella Pie and added strawberries. Using silken tofu didn't give me the right texture, however. The Chocolate Dream Pie was firmer, almost like cheesecake.

Good news! I have found the solution: Extra-firm tofu with some chill time in the fridge. Simple as that.


CHOCOLATE DREAM PIE WITH NO-ROLL CRUST

What you'll need for the crust . . . 

• 1-1/2 cups whole wheat flour 
• 1 tablespoon flax meal
• 1/2 cup coconut oil (liquid) 
• 1 tablespoon sugar
• Large pinch of salt 
• 1/4 cup cold water 

What you'll need for the filling . . . 

• 1 cake extra firm tofu, drained well 
• 1/2 cup chocolate-hazelnut butter (we splurged on Justin's -- but peanut or almond butter would be great, too!) 
• 3/4 cup chocolate chips, melted
• 1 tablespoon maple syrup (or to taste, but I found it was sweet enough this way) 
• 3 tablespoons coconut milk or other non-dairy milk
• 1 tablespoon vanilla extract

Method . . .

1. Preheat your oven to 350 degrees F. 
2. In a large bowl, combine the flour, salt, and oil with your fingers -- until it resembles coarse meal.
3. Then stir in the water until the dough pulls together. Press the dough into a 9-inch pie plate. Prick the bottom a couple times with a fork.
4. Bake for 10 to 15 minutes or so, until it is lightly golden. Let cool entirely before filling. 
5. In a blender or food processor, combine all ingredients for the pie. Adjust to your tastes before pouring into cooled pie shell. 
6. Eat right away or place in refrigerator until firmer, usually an hour or two will do the trick.

The chocolate filling would be tasty enough on its own as a sort of vegan chocolate mousse. If you're skeptical about tofu and chocolate, don't be. I promise you that you'll love it -- and if it isn't chocolatey enough for you, the answer is simple: Add another 1/4 cup chocolate chips. Or more nut butter.

The pie crust would work well for fruit and other sweet pies. For quiche or savory pies, you can sub out the coconut oil and sugar for olive oil and no sugar. Alternatively for this recipe, you could make a graham cracker or chocolate no-bake crust.

MORE CHOCOLATE PIE LOVE:

Chocolate-Coconut Pie
Nutella Pie with Strawberries
Chocolate-Pumpkin Pie
Vegan Coconut-Carob Pie


Don't miss our weekend recaps today on Writing Chapter Three. We went to the zoo, went swimming, and did lots of other fun stuff. Here's part I and part II.

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