Vegan French Silk Pie

Name: Vegan French Silk Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 cup vegan butter; 1/4 cup white granulated sugar; 1 1/2 cups all-purpose flour; 1/4 cup Dutch-processed cocoa powder; 1/4 tsp salt; 200 g 7 oz dark chocolate, chopped (make sure there's no dairy to keep it vegan); 1/3 cup coffee liqueur; 1 block silken tofu; 2 tsp maple syrup; 1 tsp vanilla extract; 1 can Thai Kitchen full fat coconut milk; 1/4 cup icing sugar; Optional: 1 tbsp tapioca starch; Optional: Fresh raspberries

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Prep Time
30 mins
Cook Time
30 mins
Inactive Time
4 hrs
Total Time
45 mins
Course
Dessert, Baked Goods
Cuisine
Vegan

Vegan French Silk Pie

Joseph Taylor

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

For the crust:

1/2 cup vegan butter
1/4 cup white granulated sugar
1 1/2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/4 tsp salt

For the filling:

200 g 7 oz dark chocolate, chopped (make sure there's no dairy to keep it vegan)
1/3 cup coffee liqueur I used Kahlua
1 block silken tofu drained and at room temperature (300g)
2 tsp maple syrup
1 tsp vanilla extract

For the coconut whipped cream:

1 can Thai Kitchen full fat coconut milk refrigerated overnight (do not shake)
1/4 cup icing sugar
Optional: 1 tbsp tapioca starch
Optional: Fresh raspberries

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Instructions

For the crust:

Preheat oven to 350F.
In a food processor, blitz together butter, sugar, flour, cocoa powder and salt until a dough forms (it'll be very soft, like cookie dough). Press into a lightly sprayed tart pan (if you're using a pie pan you can probably skip the spray). Use a fork to pierce the bottom to prevent air bubbles. You may not use all the dough, depending on the size of your pan. Reserve the rest to make a mini pie later if you also have extra filling.***
Bake for 15 minutes, then remove and let cool on a wire rack. You may need to use a fork to press down the crust because it may have puffed up.

For the filling:

Using a double boiler or a heat-safe bowl over a low-simmering pot, melt the chocolate. Transfer to a food processor or a blender and blend with the coffee liqueur, maple syrup, and vanilla extract until smooth. Add tofu and continue to blend/process until you have a very smooth and silky filling. Fill your cooled chocolate pie crust, you may have some leftover.
Let the pie set in the fridge for at least 4 hours, but I let it chill overnight.

For the coconut whipped cream:

Scoop out the thick, coconut cream from the top of the unshaken and refrigerated coconut milk can. Reserve the remaining liquid for smoothies. Whip cream with icing sugar until thick and soft peaks form. If you are finding it's not thickening up, add 1 tbsp tapioca starch.
Either spread on top, or pipe little rosettes and garnish with fresh raspberries.

Notes

French Silk Pie is traditionally an icebox cake, so if you want to keep it oven-free, use an Oreo-style no-bake crust. I'd probably take a 270 g pack of Oreos, and put it in the food processor and add about 1/4 cup of melted vegan butter until it forms a dough. Pat that down into your pie or tart pan, and chill for about 30 minutes before you fill it.