I remember going to "Bakers Square" in Minnesota for pie! I loved looking at all the pies and trying to choose, but I always picked Chocolate Silk Pie!
-Vegan Mama Jodi
Flaky crust (makes two 9-10 inch crusts), cut recipe in half or freeze the other crust and use later:
2 - 1/4 c unbleached flour
2 t baking powder (heaping)
3/4 c Vegan shortening
Approximately 6 - 8 T ice water
In a bowl, sift flour and baking powder. Cut in Vegan shortening using a pastry blender or 2 forks until it resembles small peas. Add water 1 T at a time until mixture comes away from the sides of the bowl and starts to form a ball, do not over mix. Divide the dough in half, roll into 2 pie crusts. Line pie plate with pastry. Poke the unbaked crust all over with a fork and bake in a 425 degree oven until golden brown, 10-20 min. Take out of oven and let cool before adding cold mixture.
Filling:
1 - 3 oz Vegan cream cheese
1/2 c Vegan cane sugar
1/3 c cocoa powder
1/3 c soy, almond OR rice milk
1 t vanilla
1 baked 8" pie shell
2 c Vegan whipped cream
In a small bowl using a mixer on low speed, combine cream cheese, sugar and vanilla until blended. Add cocoa, alternating with milk and beat until smooth. Gradually add and fold in the whipped cream until well combined. Pour into a 8" baked pie shell and chill until firm.
*If you can't find Vegan whipped cream, make your own:
1 c soy milk powder
1 c cold water
1 T fresh squeezed lemon juice
1/2 c Vegan cane sugar
1/2 t vanilla
Gradually add the soy milk powder into the cold water. Add lemon juice, sugar and vanilla. Whip until stiff. Chill and whip again before using.
Makes approximately 2 cups
