Vegan Mint Chocolate Cream Pie
Vegan Mint Chocolate Cream Pie is a heavenly silky lightly sweetened creamy mint filling that tastes like anything but vegan.
Servings: 12
Ingredients
Grandma's Chocolate Pie Crust
- 3/4 cup all purpose flour or gluten free 1 to 1 flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup sugar
- 1/2 cup Earth Balance Butter (or regular salted butter if not making vegan)
- 1/4 cup cold water
Vegan Mint Cream Filling
- 1 can Whole Foods 365 Coconut Cream or Full Fat Coconut Milk, Refrigerated overnight to harden and separate cream from liquid.
- 1/4 cup powdered sugar
- 2 oz Vegan chocolate
- 1/4 teaspoon mint extract (or 3 drops mint oil)
- 1/2 container So Delicious Whipped Topping or Truwhip Vegan Whipped Topping
- Cacao nibs and fresh mint leaves for garnish
Instructions
Pre-Baked Chocolate Crust
- Pre-heat oven to 350 F.
- In a large bowl, mix dry ingredients together. With pastry blender or large fork, work in butter until crumbly. Add cold water (or milk) and mix just enough to form a dough ball.
- Roll on floured surface, place in pie plate. Trim edges.
- Place a piece of foil onto unbaked pie shell and weight down with beans, rice, or pie weights. Bake for 15 minutes @ 350. Remove foil with beans and bake another 15 minutes. Cool completely before adding filling.
Vegan Mint Cream Filling & Assembly
- Chill the can of coconut cream in the fridge overnight. The coconut fat and liquid will separate as the coconut fat hardens and rises to top of can.
- Scoop out the thickened coconut cream, and save liquid for another recipe, drinks, or whatever you like.
- Place hardened cream into a large mixing bowl and beat on high for about 1 minute until creamy. Add the powdered sugar and mint extract (or mint oil) and beat for about 30 seconds.
- In a microwave safe bowl, place the chocolate and heat at 15 second intervals, just until the chocolate is barely melted, but not super hot. If there are a few pieces of un-melted chocolate, stir with a small whisk or fork and it should continue melting without heating more. My microwave took a total of 1 minute.
- Scoop about 1/4 cup of the whipped coconut cream and whisk into the chocolate to temper. Add the tempered chocolate into the whipped coconut cream and beat for 1 minute.
- If you taste your filling at this point and are wanting a stronger mint flavor, fold in 1/4 teaspoon mint extract & taste again.
- Add 1/2 of the container of whipped topping of choice, using a spatula, carefully fold the whipped topping into mint chocolate filling.
- Spread into prepared chocolate crust. Chill for about 3 to 4 hours before serving.
- Garnish with extra whipped topping, cacao nibs, and fresh mint leaves if desired.