Vegan 
chocolate cream pie is a delectable treat perfect for Valentines Day celebrations. Quick and easy to make, it’s a great last-minute dessert addition, too.
Note: If you can locate a pre-prepared, vegan graham cracker crust, by all means use it! This recipe includes directions for a simple, vegan graham cracker crust you can make yourself, if you so choose.
Vegan Chocolate Cream Pie
Crust:
-10 graham cracker sheets
-1/4 cup Sucanat or evaporated cane juice
-1/3 cup melted buttery spread or safflower oil
Crush the grahams to make crumbs. Stir in the Sucanat and melted buttery spread.
Mix well and turn the mixture out into a 9-inch pie pan.
Press it outwards to cover the bottom and sides of the pan.
Bake the crust for 8 minutes at 375 degrees. Cool thoroughly before using.
Filling:
In a double boiler, melt:
-2 cups vegan chocolate chips
Rinse and drain:
-1 package of silken tofu
Put tofu in a mixing bowl and beat on medium-high speed until it is creamy and smooth. Beat in melted chocolate. Continue beating and then add:
-1/4 cup evaporated cane juice
-1 tablespoon vanilla extract
Beat until smooth.
Pour filling into pre-baked pie crust and refrigerate for 1 hour. Serve chilled and top with vegan whipped topping, if desired.
