Vegan French Silk Pie

Vegan French Silk Pie

This is for all of my fellow chocolate lovers out there. And if you happen to be a coconut lover too, here’s a two for one! I’ve never been a huge fan of coconut. The flakes really bother me, but sometimes I can tolerate the flavor in other desserts. But this pie is different. The coconut flavor fades into the background and blends in with the creamy chocolate goodness that is this pie. This is definitely a recipe you should keep in your back pocket. It looks super fancy, but it’s really pretty simple.

Vegan French Silk Pie
Recipe type: Dessert
Makes: 1 9-inch pie
* For best results use full fat coconut milk. Thai Kitchen and Native Forest are reliable brands.
  • 16 ounce package (1 pound) silken tofu, drained
  • 12 ounces semisweet chocolate chips
  • ⅓ cup coffee liqueur (like Kahlua)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 (9-inch) prepared graham cracker (or other cookie) crust

  • Whipped Topping
  • 1 can full fat coconut milk with no emulsifiers, refrigerated for 24 hours or frozen for 1 hour*
  • ¼ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  1. Blend the tofu in a food processor or blender until smooth. Set aside.
  2. Pour one inch of water in a 4-quart saucepan and bring it to a simmer over medium-high heat.
  3. Set a medium metal or glass bowl on top of the pot. The water should not touch the bottom of the bowl.
  4. Pour chocolate chips, liqueur and vanilla extract into the bowl and stir continuously with a rubber spatula, until the chocolate is completely melted and smooth.
  5. Carefully pour the chocolate in the food processor or blender and mix until smooth, about 1 minutes.
  6. Pour the filling into the crust and refrigerate for 45 minutes.
  7. While the filling is cooling, prepare the topping.
  8. Scoop the solid coconut cream from the top of each can and place in a bowl.
  9. Pour in confectioner's sugar and vanilla.
  10. Mix with an electric mixer until well combined and smooth. It will not get super fluffy like traditional whipped cream so you don’t need to mix it long.
  11. Refrigerate it until the pie has cooled.
  12. After 45 minutes, remove the pie from the refrigerator and pour the whipped topping over it.
  13. Refrigerate overnight or at least 4 hours.


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