Chocolate Silk Pie with Chocolate Graham Cracker Crust
Calling all chocolate lovers!
I was so pleased with how this recipe turned out, I wrote it months ago but have been waiting for a chance to make it and now wish I did sooner. It has a homemade chocolate graham cracker crust, a creamy chocolate filling, and a whipped cream and chocolate topping. It’s a great summer dessert because it’s not as heavy as a chocolate cake, but still super decadent and delicious. It’s one of those recipes that you’d never guess was made with more nutrient dense ingredients, so it’s perfect to make for a crowd of people with various dietary needs.
For this recipe, you’ll need a box of gluten free graham crackers or cinnamon flavored cookies, vegan butter, coconut sugar, 2 dairy free chocolate bars, 3 eggs, dairy free cool whip, vanilla extract, cinnamon, and salt. I also tagged some of the products that I used below if you’re looking for suggestions. I used CocoWhip for the topping, but feel free to make your own if you want it to be entirely homemade. It does require overnight refrigeration, so make sure you have time to prep everything before serving. Lastly, I want to note that the pie does have raw eggs, which make the filling super creamy and are obviously very safe to eat. But you can’t taste them at all, so don’t let that steer you away.
Make it and bring to your next summer get-together!
RECIPE
Ingredients:
Crust:
1 box of gluten free graham crackers or cinnamon cookies (I used these)
1/4 cup coconut sugar
1/3 cup melted vegan butter
1 square of a dairy free chocolate bar, melted
Pinch of salt and cinnamon
Filling:
1 dairy free chocolate bar
3/4 cup softened vegan butter
1 cup coconut sugar
1 tsp vanilla extract
3 pasture raised eggs at room temperature
Topping:
Dairy free cool whip (or make your own using dairy free whipping cream or coconut cream and coconut sugar)
3 squares of a dairy free chocolate bar, melted
Dairy free chocolate shavings
Directions:
Add graham crackers/cookies and sugar to a food processor and pulse until smooth. Add in melted butter, melted chocolate, salt, and cinnamon and mix until combined. Press crust into the bottom and sides of a pie pan and bake at 350 for 8-10 minutes. Store in the fridge to cool.
Melt chocolate bar over the stove or in the microwave and let cool completely. Using a hand mixer, beat together butter and sugar until smooth. Add in vanilla and fully cooled melted chocolate and mix until combined. Add in the eggs one at a time, mixing for a few minutes before adding the next. Continue to mix until thick and fluffy, then pour over the cooled pie crust. Cover and refrigerate overnight.
Top with a layer of cool whip and drizzled melted chocolate. Use a fork or toothpick to swirl together, and top with chocolate shavings.
Store in the fridge until ready to serve.