Vegan Mexican Chocolate Pie Recipe - NYT Cooking
Food • December 2016 • Views: 9,752
Ingredients For the crust
- 10 whole graham crackers (approximately 5.5 ounces)
- 3 tablespoons sugar
- 4 tablespoons melted melted coconut oil
- 1 tablespoon plain soy milk or almond milk
For the filling
- ¾ cup sugar
- 1 pound silken tofu
- 8 ounces high-quality bittersweet or semisweet chocolate, melted (at least 60%)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon cayenne powder, or more to taste
- ⅛ teaspoon salt
- Chocolate shavings (optional)
Preparation For the crust
- Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
- Place the graham crackers in a food processor and process until finely ground, about 30 seconds (you should have about 1 1/4 cups of crumbs). Add the sugar and salt, drizzle over the melted coconut oil and soy or almond milk, and pulse until the mixture begins to clump together.
- Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm and slightly golden. Let the crust cool while you prepare the filling.
For the filling
- In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Put all ingredients except for chocolate shavings in a food processor or blender and purée until completely smooth, stopping machine to scrape down the sides if necessary. Pour into the cooled crust, and press a piece of plastic wrap directly to the top of the pudding. Chill until firm, at least 4 hours and up to overnight. If you like, garnish with chocolate shavings before serving.