The first time I made this was for my dad, who loves French Silk pie. I love the pie too but I needed something way easier than that to make for Father's Day. I received rave reviews from everyone who has eaten this pie, including my dad. This recipe is essentially a chocolate cookie crust, chocolate pudding, and whipped topping, all of which can be made semi-homemade with a premade crust, instant pudding, and cool whip. I'm sure that would be fine, but if you want to take it up a few notches, you should definitely try out this recipe. I love this pie because the chocolate taste is intense and complex, but the texture is light.
For the crust:
- 22 Famous chocolate wafers
- 1/4 cup sugar
- 3 tablespoons refined coconut oil, melted
For the filling:
- 1 cup white sugar, or to taste
- 1/2 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups unsweetened almond milk
- 4 oz bar of semisweet chocolate
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
For the topping
- Silk's non-dairy heavy cream or coconut whipped cream
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To make the crust, preheat your oven to 375°F. blitz the chocolate wafers in a food processor until a fine crumb. Pour the melted coconut oil and sugar and blend until the mixture looks like wet sand.
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Press the mixture firmly into a 9" pie pan of your choice. Bake for 8 minutes and let cool, then work on the chocolate pudding filling.
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Mix the sugar, cocoa powder, cornstarch, salt and coffee mixture in a saucepan until evenly distributed. Whisk in the almond milk. Put the saucepan over medium heat, stirring constantly until the mixture starts to thicken.
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Take pan off heat and stir in the chocolate and vanilla extract. Pour mixture into pie crust and put into fridge.
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Once the filling has set (about 2 hours), add desired whipped topping and chocolate shavings for garnish.
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