Vegan French Silk Pie

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PREP TIME

20 min

TOTAL TIME

2 hrs

Serves

8

* PLUS Chilling time
Vegan French Silk Pie

(Photography by Erik Putz. Food styling by Eshun Mott. Prop styling by Emily Howes. Art direction by Aimee Nishitoba)

Silky and smooth, this chocolate pie will leave you wanting more.


Crust

  • 1 1/3 cups all-purpose flour , (160 g)
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/2 cup cold, firm coconut oil , preferably refined
  • 5 to 6 tbsp ice-cold water

Filling

  • 2 100-g bars dairy-free dark chocolate , chopped
  • 1 300-g pkg silken or soft tofu , such as Sunrise, drained
  • 1/4 cup icing sugar
  • 1 tsp vanilla
  • 1 255-g tub frozen coconut whipped topping , such as So Delicious, thawed

Topping

  • 1 255-g tub frozen coconut whipped topping , such as So Delicious, thawed
  • dairy-free dark chocolate curls , (optional)

Instructions

  1. Crust: Combine flour with 2 tbsp granulated sugar and salt in a food processor. Pulse a few times to combine. Add coconut oil. Pulse until mixture resembles coarse sand, 10 to 15 times. Add 5 tbsp ice water. Pulse just until dough clumps together, 10 to 15 times. (Add remaining 1 tbsp water only if dough feels dry. Don’t add if dough just looks dry—it will hydrate as it rests.) Form dough into a disc. Wrap with plastic and chill in refrigerator until firm, about 40 min.
  2. Position rack in bottom third of oven and preheat to 375F. Roll dough out into a 13-in. circle on a floured counter. Lift dough onto a 9-in. metal pie plate and press over bottom and up side of plate. Trim overhanging pastry, then press tines of a fork evenly around the edge. Prick pastry all over with a fork. Line with a large square of foil to cover, then fill with dried beans. Bake for 20 min. Remove foil and beans and bake until golden, about 5 to 10 min more. Let cool completely on a rack, about 30 min.
  3. Filling: Microwave dark chocolate in a microwave-safe bowl on high until melted, stirring halfway through, 1 to 2 min. Stir until completely smooth. Set aside.
  4. Whirl tofu with icing sugar and vanilla in clean food processor until very smooth. While whirling, add melted chocolate through the spout. Continue whirling, scraping down sides once, until very smooth and combined. Scrape filling into a large bowl. Stir in ½ tub whipped topping until combined, then gently fold in remaining whipped topping to create a mousse-like texture. Scrape filling into cooled pie crust. Refrigerate until chilled and slightly firm, about 3 hrs.
  5. Topping: Spread whipped topping over pie, using back of spoon to form swirls. Garnish with chocolate curls, if desired.

Nutrition (per serving)

  • Calories
  • 530,
  • Protein
  • 5 g,
  • Carbohydrates
  • 59 g,
  • Fat
  • 33 g,
  • Fibre
  • 2 g,
  • Sodium
  • 80 mg.