This Vegan Chocolate Mousse Ginger Pie  is easy to prepare, gorgeous to look at, delicious to eat, and a delight to serve! Prepared using only five ingredients, it’s the perfect dessert for any festive occasion. For the main course, serve Vegan Mushroom Stroganoff with Broccoli and Lemon Sauce on the side. Serve Walnut, Beet, and Tofu Salad to start the meal.  You can watch me prepare this creamy vegan pie along with an entire delectable supper menu on YouTube.
 

1

ABOUT THE RECIPE:

This pie is easy to prepare, gorgeous to look at, delicious to eat, and a delight to serve! Prepared using only five ingredients, it’s the perfect dessert for any festive occasion.

Makes 8 servings

2

INGREDIENTS:

CRUST

1¾ cups vegan ginger cookie crumbs (about 2½ to 3 cups of whole vegan ginger cookies)
1⁄2 cup vegan buttery spread, melted

FILLING

3⁄4 cup plain or vanilla-flavored (sweetened of unsweetened) dairy-free milk
14 to 16 ounces soft silken or soft regular tofu, drained and broken up
2 bars (3.5 ounces each) vegan dark chocolate (snack bars, not unsweetened baking chocolate), finely chopped

GARNISH (optional)

1⁄2 vegan dark chocolate bar, shaved with carrot peeler into curls)

10 to 15 fresh or frozen raspberries or fresh strawberries

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Put the cookie crumbs in a medium bowl. Add the melted vegan buttery spread and stir to combine until mixture resembles “wet sand.”

Press the crust into an ungreased 9-inch pie pan. Bake for 10 minutes. Put the pan on a wire rack to cool for about 15 minutes before filling.

4

Meanwhile, heat the dairy-free milk in a sauce pan over medium-low heat until simmering. Put the tofu in a blender and then add the vegan chocolate pieces. Pour in the simmering dairy-free milk and process until completely smooth, about 1 minute. Pour the mixture over the partially cooled pie crust and smooth the top with a rubber spatula.

Refrigerate for 4 to 6 hours or until set. To serve, garnish with chocolate curls and raspberries (or strawberries), if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

This pie is easy to prepare, gorgeous to look at, delicious to eat, and a delight to serve! Prepared using only five ingredients, it’s the perfect dessert for any festive occasion.

Makes 8 servings

2

INGREDIENTS:

CRUST

1¾ cups vegan ginger cookie crumbs (about 2½ to 3 cups of whole vegan ginger cookies)
1⁄2 cup vegan buttery spread, melted

FILLING

3⁄4 cup plain or vanilla-flavored (sweetened of unsweetened) dairy-free milk
14 to 16 ounces soft silken or soft regular tofu, drained and broken up
2 bars (3.5 ounces each) vegan dark chocolate (snack bars, not unsweetened baking chocolate), finely chopped

GARNISH (optional)

1⁄2 vegan dark chocolate bar, shaved with carrot peeler into curls)

10 to 15 fresh or frozen raspberries or fresh strawberries

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Put the cookie crumbs in a medium bowl. Add the melted vegan buttery spread and stir to combine until mixture resembles “wet sand.”

Press the crust into an ungreased 9-inch pie pan. Bake for 10 minutes. Put the pan on a wire rack to cool for about 15 minutes before filling.

4

Meanwhile, heat the dairy-free milk in a sauce pan over medium-low heat until simmering. Put the tofu in a blender and then add the vegan chocolate pieces. Pour in the simmering dairy-free milk and process until completely smooth, about 1 minute. Pour the mixture over the partially cooled pie crust and smooth the top with a rubber spatula.

Refrigerate for 4 to 6 hours or until set. To serve, garnish with chocolate curls and raspberries (or strawberries), if desired.

Vegan Chocolate Mousse Ginger Pie
This delectable pie comes together quickly with just just 5-ingredients! Watch me prepare this gorgeous Vegan Chocolate Mousse Ginger Pie on YouTube.
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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