Are you sitting down? Because if not, I think you should for what I’m about to say: this pie was possibly one of the best pies I’ve ever made, let alone eaten. This is a serious statement considering how many pies I’ve sampled and/or birthed in my lifetime. It was that good. Like, need-to-keep-eating-past-uncomfortably-full-ness-good.
Creamy. Silky. Chocolately. Coconutty. Almondy. A little crunchy thanks to the graham cracker crust and the shredded coconut. Yet fluffy thanks to the whipped topping. Sweet, yet rich and bitter. Delectably chocolately. Thick. Luscious. Smooth. One of those pies where you finish your slice and wonder where it went and proceed to lick your plate and fork and the serving utensils and then go back for another slice. What dreams are made of.
Here’s a plot twist to make this dessert even more flawless: it’s one of the easiest pies you can possibly make. It’s no bake, minimal ingredients, minimal mess, and few ingredients.
And just when you thought this pie could not be any better, it proves you wrong. It’s like this pie the Beyonce of pies. Okay are you ready for this? It’s ridiculously healthy. And you’d never guess. Ever. I make a lot of “healthier” versions of desserts or meals or snacks and a lot of the times they do taste, well, healthier. I like this, but not all people do. You could feed this to the most anti-health-food glutton and they’d never know it was healthy, let alone vegan, or in a million years guess a main ingredient is tofu. You really really can’t tell. My mom agreed: she said she would have never guess and that it was one of the best pies she’s ever had.
I made this pie spontaneously for Thanksgiving. No it is not a typical Thanksgiving pie. This year, it was only my mom and I for Thanksgiving and so we did our own atypical vegan Thanksgiving and made some traditional food like rolls and Brussels Sprouts and roasted vegetables, and some interesting other random stuff, like an Italian-Asian Braised Boy Choy dish and Rosemary-Infused Cranberry Sauce and tempeh.
We had already had a “classic” style Thanksgiving meal with all the fixings a few weeks earlier, so this was more our play-time and excuse to try new things.
So since I had already made a pumpkin pie this year (I made a pie inspired by Minimalist Baker’s Vegan Pumpkin Pie and it turned out great), but with graham crust because I love graham crust and have always thought it’d go well with a pumpkin pie. So since pumpkin and apple and pecan pies have already been on my plate in the past few weeks, I wanted to try something else. And yesterday, I really really wanted chocolate. And graham crust. And a layer of fluffy whipped goodness. With coconut. And almond. I wanted all these things. So I combined them into this perfect, precious, beautifully delicious and wonderful pie.
Protein and fiber and B vitamins from the tofu. Extra protein and fiber and flavonoids from the cocoa powder. MUFAs and PUFAs from coconut fat. The almond extract and sugar don’t add much nutritional value, but they add boat loads of flavor and taste, and compliment the rest of this basically-super-food pie. Ugh. Stop being so flawless, pie. I can’t stop staring/eating.
You must make this. Like I said, it’s the Beyonce of pies. Ridiculously delicious. Coincidentally healthy, and vegan, and almost too easy to make to believe. But one bite, and you will believe. And come knocking at my door thanking me for this recipe, which might be one of my favorites to date.
Enough talking, I need to polish off the remaining sliver of pie currently sitting in my fridge. Wouldn’t want that one piece to be lonely, now would I? And with that, I leave you with this message: EAT ALL THE PIE! 😀
Prep Time: 10 minutes
Bake Time: 0 minutes, but needs at least 1 hour to set in the refridgerator
Ingredients – Crust:
- 10 graham crackers (about 1 + 1/2 sleeves)
- 3 tablespoons granulated sugar
- 6 tablespoons coconut oil, melted
Ingredients – Chocolate Filling:
- 12 ounce package silken tofu
- 3/4 cup high quality cocoa powder (I used Godiva)
- 1/2 cup granulated sugar
- 1/3 cup almond milk
Ingredients – Coconut Almond Cream:
- 1 can full-fat coconut milk, left in refrigerator overnight (if you’re short on time and/or not vegan, using a container of regular or non-dairy cool-whip topping would also work well)
- 2 teaspoons almond extract
- 1/2 cup coconut shreds, divided (1/4 cup for topping, 1/4 cup for garnish)
- 1/4 cup powdered sugar (omit if using cool-whip topping)
1. Break graham crackers into small pieces and create crumbs from the crackers by either pulsing them in a food processor or mashing them with a large spoon in a plastic zip-lock bag. I like to leave mine a little crumbly, instead of pulsing to a fine powder. I dig texture/the crunch. But you can do what you want. Dump graham crumbs into a small bowl. Melt coconut oil for a few seconds in the microwave and add to the graham crumbs. Add sugar, and mix until all crumbs are moist and the mixture adheres to itself. If you need to add more melted coconut oil, go for it.
2. Press crumb crust mixture into a lightly oiled pie pan, covering the bottom and the edges. Set aside.
3. In a food processor or blender, combine tofu, cocoa powder, sugar, and almond milk. Puree until smooth. Pour into pie pan on top of crust. Cover and set in the refrigerator.
4. Open can of coconut milk. Drain off top half and save for another use (great for smoothies, stir-frys, on oatmeal, etc). There should be a solid mass at the bottom of the good fatty stuff. Remove this and place in a bowl. To this, add almond extract and powdered sugar. Whip with electric beaters until light and fluffy. Fold in 1/4 cup coconut flakes. Spread fluffy mixture all over chocolate pie. If you are using a cool-whip substitute instead of coconut milk, simply fold in 1/4 cup coconut flakes and almond extract. This option will also be tasty.
5. Garnish with remaining 1/4 cup coconut shreds, and extra shredded chocolate if desired. Eat pie. Try to remember to breathe. Eat more pie. Enjoy life. 🙂