Chocolate cream pie with graham cracker crust

Chocolate cream pie with graham cracker crust – Pi day 2017

Today is another pi day and it is time for another one of my really yummy pies! This time I am going to make a chocolate cream pie with a graham cracker crust. This really yummy pie will be gone in no time, so you might as well double the recipe.

Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)


http://creativecommons.org/licenses/by-sa/4.0/

Print Recipe
Chocolate cream pie with graham cracker crust - Pi day 2017
Chocolate cream pie with graham cracker crust
Course dessert
Prep Time 1 hour
Cook Time 1 hour
Passive Time 2 nights
Servings
pieces
Ingredients
Chocolate filling
Graham cracker crust
Chocolate sauce
Coconut whipped cream
Course dessert
Prep Time 1 hour
Cook Time 1 hour
Passive Time 2 nights
Servings
pieces
Ingredients
Chocolate filling
Graham cracker crust
Chocolate sauce
Coconut whipped cream
Chocolate cream pie with graham cracker crust
Instructions
Chocolate filling
  1. Melt chocolate chips and coconut cream in a double boiler. Once melted add to blender with the tofu, salt, and vanilla. Once well blended place in mixing bowl and fold in 1/3 cup coconut whipped cream, once incorporated, add another 1/3rd cup folding softly, repeat with the remaining 1/3 cup coconut cream.
  2. Place in cooled graham cracker crust and place in refrigerator overnight to let set.
Graham cracker crust
  1. Break apart graham crackers in a food processor, add cinnamon and chop up until crumbs. Add Frangelico (optional) and puree until well blended.
  2. **If omitting Frangelico skip this step** Place the mixture on a cookie sheet and bake in preheated 375F oven for 10 minutes or until it has dried out - this will cook out the alcohol but retain the flavor. Let cool then break apart in the food processor.
  3. Add the sugar, salt and vegan butter in the graham cracker crust mixture and blend until fully mixed. Place the mixture in a pie tin and press until even and up to the edge of the pie plate. Bake at 375 for 7 minutes. Then cool.
Chocolate sauce
  1. In a sauce pan whisk the chocolate sauce ingredients together on medium high until it comes to a simmer. Once simmering adjust the heat so it continues to simmer but does not boil. Constantly whisk for 10 minutes. Take off the heat and let cool. Once cool place in a condiment squirt bottle.
Coconut whipped cream
  1. Refrigerate a metal mixing bowl and beaters for at least an hour before making. Coconut cream cans should be refrigerated overnight. You can place the cans, bowl, and beaters in the refrigerator at the same time.
  2. Carefully open the cans of coconut cream so you don't shake them and scoop out just the fat and place in chilled mixing bowl. Retain any watery liquid for another recipe. Beat the cream at medium for a couple minutes and then bring to high. Beat until stiff peaks form. Add remaining ingredients and beat until incorporated. Reserve 1 cup coconut cream for the filling recipe and place the rest in the refrigerator.
Assemble and serve pie
  1. The next day check your whipped cream to see if it needs to be refreshed, if so drain off any liquid and rebeat. Check your chocolate sauce to see if it is easy to pour. You may have to run some warm water on it to loosen it up. Be sure to dry the bottle.
  2. With a spatula gently place the coconut whipped cream on top of the pie, making a pretty design. Now make a zig zag and criss cross pattern on top of the pie with the chocolate sauce.
  3. Now we are going to cut into the pie. Grab a clean, dry towel, a knife and a cup. Fill the cup with hot tap water and place the knife in the water. Dry the knife really good with the towel and cut a section of the pie. Place the knife back in the water to heat and clean, and repeat until the pie is portioned out. With a pie scoup carefully place a piece of pie on a plate, use any remaining sauce and whipped cream to add a design to the plate.