Pies aren’t really my thing. Well, pecan pie is, but I still haven’t perfected that recipe so if anyone has a recipe that actually works like pecan pie, please let me know!! But anyway, this pie is literally fool proof, takes under 10 minutes to assemble, and it’s always a hit. There are versions of this that use chocolate chips, but I find it cumbersome to melt down the chips and have additional dishes to clean. Plus, vegan chocolate chips ain’t cheap. This is gluten-free thanks to a super simple crust made with pulverized sandwich cookies, like Oreos, but a gluten-free version.
1.5 cups of gluten-free cookie crumbs (I used Glutino Chocolate Vanilla Cream Cookies, Gluten Free 10.5 OZ)
3/4 cup of melted refined coconut oil, divided
1/2 cup of sugar
1/2 cup of cocoa powder
1 package of tofu (use extra-firm silken if you don’t have a high-speed blender, otherwise anything medium or firmer will work)
1 teaspoon vanilla extract
Pinch of salt
If using whole cookies, place them in a bag and crush with a rolling pin until you have fine crumbs. You can also use a food processor or dry canister for your Vitamix.
Mix the crumbs with 3-4 tablespoons of coconut oil and press the mixture into a pie dish. Be sure to press down really hard and push the mixture up along the sides of the dish to make your crust. Place in the freezer while assembling the filling.
Drain and press your tofu really well. You don’t want tofu juice flavored pie!
Crumble the tofu into your blender along with 1/2 cup of coconut oil and the remaining ingredients. Process until very smooth. Scrape down the sides as needed. You don’t want this to be grainy.
Once the filling is smooth, fill your crust, shake it a few times to ensure any air bubbles are gone. Cover and refrigerate for several hours to allow the pie time to set.
Top with nuts, chocolate, whipped cream, fresh fruit, or just gobble this up plain!