While most people celebrate Thanksgiving with the traditional Pumpkin, Apple, or Pecan pie we celebrated this year with a Vegan Chocolate Cream Pie. I wanted to have something for those family members who are Casein Sensitive and those who are Vegan, this pie was a hit! I used a roll of Cappello’s Chocolate Chip Cookie Dough for the crust, and I am providing a cooked and raw version of fillings that can be used. The photograph does not do justice to the beauty of this pie. With one slice left, we took the pie outside in below freezing temperatures to get a photo to share with all of you.
1/4 Cup Raw Cacao or Cocoa Powder
1/2 Cup Coconut Sugar or Palm Sugar
2 Cups Full Fat Coconut Milk
2 Heaping Tablespoons of Tapioca or Arrowroot Starch
1 Tablespoon Coconut Oil or Pastured Butter
3 teaspoons Vanilla Extract
2 teaspoons Chocolate Extract (optional)
1 Package Cappello’s Chocolate Chip Cookie Dough (Pie Crust)
Preheat oven to 350 degrees F.
Bring one package of Cappello’s Chocolate Chip Cookie Dough to room temperature.
Press cookie dough into pie plate and bake for 15 minutes or until lightly browned.
The cookie dough/pie crust will rise during baking, as it cools gently press down on the pie crust to flatten it down, evening it out and making room for your filling. Warning, it will be hot so use some paper towels so you don’t burn your hands.
In a large saucepan mix Cocoa, Coconut Sugar, and Tapioca or Arrowroot Starch.
Cooking over a low heat slowly add in the coconut milk, stirring constantly.
The pudding will begin to thicken and bubble (this will take approximately 5 minutes).
Add the butter (or coconut oil), vanilla extract, and optional chocolate extract.
Remove pudding from heat and pour into the pre-baked pie crust.
Chill in the refrigerator for several hours before serving.
Top with whipped coconut cream, real whipped cream or serve plain.
NOTE: If you are short on time you can also fill this crust with this pudding recipe: