Chocolate Fudge Pie

Don't forget to get your chocolate fix, even as a vegan!

The original recipe for this pie called for Pillsbury's pre-made pie dough, which is definitely not vegan. Luckily, Wholly Wholesome makes pre-made pie shells, available in the freezer section, which come two-to-a-pack and are certified vegan. Use one for this recipe now, and save the other for another use. Even more convenient, you can keep the pie shell frozen right up until you're ready to pour in the batter.

To make the filling, combine 1 cup packed organic brown sugar, 1/2 cup cocoa powder, and 1 tablespoon all-purpose flour in a large bowl. Set aside.

In a separate bowl, combine 3/4 cup plain soy milk (such as Silk), 1/3 cup light-colored corn syrup (I like the organic brand Wholesome Sweeteners), 1 tablespoon melted vegan butter (such as Earth Balance), 1 teaspoon vanilla extract, and the equivalent of 4 eggs using egg replacer (such as Ener-G); stir with a whisk until blended.

Pour the soy milk mixture into the brown sugar mixture, and stir until combined. Pour this filling into one vegan frozen pie shell, and bake at 350 degrees for 40 minutes - the filling should be just set.

Cool on a wire rack to room temperature, then cover and chill for at least 4 hours.

Before serving, spread 1 cup vegan whipped topping over the pie. Ideally, I would have used Soyatoo's frozen whippable soy topping, but the supermarket didn't have it in stock. Instead I used Soyatoo's Soy Whip from the pressurized can, which is virtually indistinguishable from regular whipped cream. If you like, you can sprinkle the top of the pie with an additional 1/2 tsp. of cocoa powder.

Slice the pie into 10 wedges of 280 calories each.



Here's the pie, pre-whipped cream, so you can see the filling.


Cost:
premade pie shell $3.99
soy whipped cream $4.39