Name: Vegan Chocolate Coconut Cream Pie
Prep time: 30 min
Cook time: 40 min
Total time: 10 h
Yield: 1
Cuisine: American
Ingredients: For the crust:; 1 1/2 cups (200g) all-purpose flour; 1 tsp. sugar; 1/4 tsp. salt; 1/4 cup (60g) vegan butter, cold; 1/4 cup (60g) vegetable shortening, cold; 3-4 tbsp. ice water; For the chocolate filling:; 8.8 oz. (250g) semi-sweet chocolate (dairy-free), chopped; 12 oz. (340g) silken tofu, at room temperature; 2 tbsp. oats milk; 1/2 cup (100g) sugar; For the topping:; 14 oz. (400g) full-fat coconut cream (from the fridge); 1/2 cup (60g) confectioners’ sugar; 1/2 tsp. vanilla extract; some chocolate shavings

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It is “Bake Together” Time and the vegan week comes to a glorious end. You might have noticed that Andrea from Zimtkeks & Apfeltarte and I decided to extend our monthly “Bake Together” and publish only vegan recipes all week long. Sometimes baked and sometimes cooked – always delicious! Today is the last day and what could be better than a delicious Vegan Chocolate Coconut Cream Pie to end this week?!

Vegan Chocolate Coconut Cream Pie | Bake to the roots

If you have been here on this blog before, you might have noticed that every last Sunday of the month is “Bake Together – The Baking Surprise” Sunday. Andrea and I are baking something together but far away from each other (it’s a virtual “together”). When finished we publish our recipes and surprise each other with the results. Some years ago we noticed we publish similar recipes at the same time here and there, so we decided we could actually do it on purpose and make a little challenge out of it… see if we get more matches ;)

Well… this week was a bit different. Even though we had a topic – vegan recipes – for this whole week there were not many matches. Not surprised though – there are so many vegan dishes you can make ;) But that’s fine. More delicious recipes for you to try!

So today it’s time for some chocolate in combination with coconut. Again. Awesome combination btw. ;) Yesterday I published a vegan Mousse au Chocolat with coconut cream topping… basically the non-pie version of this Chocolate Coconut Cream Pie :P But what could be better to end a week packed with nice vegan recipes?! Nothing else, right!

About that pie… the base is made with classic pie dough. Just without the dairy, you would normally use. Instead of the butter, I used plant-based fat and coconut oil. Works perfectly. You get the perfect flaky crust everybody loves. I always thought that you need “real” butter for a good pie crust… but no! This one here is as good as the regular ones… if not better ;)

The pie filling has a lot of chocolate. That’s what you expect from a chocolate cream pie ;) Semi-sweet chocolate is most of the time vegan since there is no need for dairy products there. It’s normally only cocoa, cocoa butter, and sugar. If you want to make sure it is 100% vegan – check the labels. Some chocolate manufacturers do not guarantee that the chocolate they produce is vegan just because they are producing milk chocolate right next to the semi-sweet non-dairy chocolate. If that is important for you, you should definitely use only chocolate that says “vegan” in one of the stickers or labels. Anyway. To turn this chocolate into delicious chocolate cream I used silken tofu – something I haven’t used before. I was quite surprised it worked so well. Definitely going to use it more often in recipes now…

Well… not much more to tell about that pie now. Did I mention it’s super delicious? Probably :P Quite obvious – I only publish recipes here that passed my “Is it delicious?!” test and this pie definitely passed that test ;)

Vegan Bake Together – The Baking Surprise

INGREDIENTS / ZUTATEN

For the crust:
1 1/2 cups (200g) all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/4 cup (60g) vegan butter, cold
1/4 cup (60g) vegetable shortening, cold
3-4 tbsp. ice water

For the chocolate filling:
8.8 oz. (250g) semi-sweet chocolate (dairy-free), chopped
12 oz. (340g) silken tofu, at room temperature
2 tbsp. oats milk
1/2 cup (100g) sugar

For the topping:
14 oz. (400g) full-fat coconut cream (from the fridge)
1/2 cup (60g) confectioners’ sugar
1/2 tsp. vanilla extract

some chocolate shavings

Für den Boden:
200g Mehl (Type 550)
1 TL Zucker
1/4 TL Salz
60g Alsan-Bio, kalt
60g Palmin soft, kalt
3-4 EL Eiswasser

Für die Schokoladenfüllung:
250g Zartbitterschokolade (vegan), gehackt
340g Seidentofu, Zimmertemperatur
2 EL Haferdrink
100g Zucker

Für das Topping:
400g Kokosnusscreme (1 Dose), gekühlt
60g Puderzucker
1/2 TL Vanille Extrakt

ein paar Schokosplitter für die Deko

DIRECTIONS / ZUBEREITUNG

1. Add flour, sugar, and salt to a large bowl and mix until combined. Add the cold vegan butter and shortening in cubes to the bowl and cut with a pastry blender until you get pea-sized pieces. Add about 3 tablespoons of the ice water to the bowl and mix until the dough starts sticking together. If that is not happening add some more water. Knead roughly until a dough forms – work quick so the fat in the dough does not warm up. Shape into a ball, flatten and wrap in plastic wrap. Place in the fridge for about 30 minutes.

2. Grease a 9 inches (23cm) pie dish lightly and set aside. Roll out the dough on a floured surface – slightly larger than the pie dish. Transfer to the form and press to the bottom and sides to create a nice crust. Prick with a fork several times. Try to create a nice pattern around the edges. Place in the fridge for another 30 minutes.

3. Preheat the oven to 350°F (180°C). Place a piece of baking parchment on the bottom of the pie crust and fill with baking beans or pie weights. Pre-bake the crust for about 15 minutes, then remove the beans/weights and paper and bake for another 10-15 minutes. The crust should have a light golden color. Take out of the oven and let cool down completely.

4. Chop the chocolate coarsely and add to a microwave-safe bowl. Heat up in short intervals in the microwave until melted and a smooth chocolate sauce. Let cool down again to almost room temperature. Add the silken tofu to a large bowl, add the oats milk and sugar and mix everything on high speed until smooth. Add the melted chocolate and mix until well combined. Pour the filling into the pre-baked crust, smooth out the top and place in the fridge for at least 2 hours or overnight.

5. If you want to serve the pie the same day you made it, you should place the can of coconut cream in the fridge the day before – otherwise place it in the fridge the same time the pie is cooling down, so you have cold coconut cream the next day. It has to be cold so the cream can separate from the liquid. Make sure not to shake the can. Use a cold mixing bowl. Open the coconut cream can and spoon out the thick cream on top – leave the liquid in the can. Add confectioners’ sugar and vanilla extract to the bowl and mix on high speed until all is well combined and fluffy. Top the cooled pie with it, sprinkle with some chocolate shavings and serve.

1. Mehl, Zucker und Salz in einer großen Schüssel vermischen. Die beiden kalten Fette in Würfeln dazugeben und mit einem Teigmischer zu etwa erbsengroßen Stücken zerteilen. Etwa 3 Esslöffel Eiswasser dazugeben und alles verkneten. Sollte der Teig nicht zusammenhalten, noch etwas Wasser dazugeben – der Teig sollte aber nicht feucht wirken. Arbeitet schnell, damit das Fett nicht schmilzt. Den Teig zu einer Kugel formen, platt drücken und in Klarsichtfolie einschlagen. Für etwa 30 Minuten in den Kühlschrank legen.

2. Eine 23cm (9 inches) Pie-Form leicht einfetten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen, dann in die Form legen, am Boden und den Seiten festdrücken und einen hübschen Rand formen – mit den Fingern oder einer Gabel kann man da nette Muster reindrücken. Den Boden mehrmals mit einer Gabel einstechen. Für weitere 30 Minuten in den Kühlschrank stellen.

3. Den Ofen auf 180°C (350°F) vorheizen. Ein Stück Backpapier auf den gekühlten Pie-Boden legen und mit Backbohnen/Teiggewichten auffüllen und dann für etwa 15 Minuten blindbacken. Das Backpapier und die Gewichte entfernen und dann weitere 10-15 Minuten backen, bis der Boden und die Ränder eine leicht goldene Farbe bekommen haben. Aus dem Ofen holen und komplett abkühlen lassen.

4. Die Schokolade grob hacken und in eine mikrowellensichere Schüssel geben. In mehreren Schritten in der Mikrowelle schmelzen und glatt rühren. Die geschmolzene Schokolade zur Seite stellen und wieder abkühlen lassen, bis sie in etwa Zimmertemperatur hat. Den Seidentofu mit Haferdrink und Zucker in eine große Schüssel geben und auf höchster Stufe mixen, bis alles gut verrührt ist. Die geschmolzene Schokolade dazugeben und gut verrühren. Die entstandene Schokoladencreme auf den vorgebackenen Boden geben und glatt streichen. Für mindestens 2 Stunden oder über Nacht in den Kühlschrank stellen.

5. Soll der Pie noch am selben Tag serviert werden, sollte die Kokosnusscreme am Vortag in den Kühlschrank gestellt werden – ansonsten zusammen mit dem Pie zum Kühlen in Kühlschrank stellen, damit sie am nächsten Tag bereitsteht. Die Kokoscreme muss fest genug sein, damit sie sich von der restlichen Flüssigkeit in der Dose separieren kann. Die Dose nicht schütteln oder umdrehen in der Zeit ;) Eine kalte Rührschüssel bereitstellen, die Dose mit der Kokoscreme öffnen und dann die festere Creme mit einem Löffel herausholen und in die Schüssel geben – die Flüssigkeit in der Dose lassen. Puderzucker und Vanille Extrakt zur Schüssel dazugeben und alles auf höchster Stufe aufschlagen. Die Creme auf dem gekühlten Pie verteilen und dann mit ein paar Schokoladensplittern dekorieren.

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Here is a version of the recipe you can print easily.