Vegan Recipe: Double-Chocolate Strawberry Pie | From Vegan Diner

Made Just Right...

.

Double-Chocolate Strawberry Pie from Vegan Diner

Posted by Made Just Right on Nov 30, 2011

.

This pie takes dessert to a whole new level, and will have everyone asking you what fancy bakery it came from. It goes together easily, requiring very little cooking. It's a fun twist on the traditional diner-style strawberry pie, with layers of chocolate cream and fresh seasonal berries. Find this recipe and many more fantastic diner style dishes gone plant-based in book Vegan Diner by Julie Hasson.

.

Crust Ingredients:
21 vegan cream-filled chocolate sandwich cookies (or substitute vanilla sandwich cookies)
4 tablespoons melted Earth Balance® Natural Buttery Spread

Filling Ingredients:
3/4 cup dairy-free semi-sweet chocolate chips
1/4 cup Earth Balance® Soymilk (vanilla)
1 tablespoon strawberry or raspberry liqueur
4 cups fresh strawberries, rinsed and hulled and patted dry

Topping Ingredients:
1/2 cup dairy-free semi-sweet chocolate chips
1 tablespoon Earth Balance® Soymilk (vanilla)
1 tablespoon strawberry or raspberry liqueur


Directions:
Preheat oven to 350. Grease a 9-inch glass pie plate.

For the Crust:
In a food processor, pulse cookies until you've got crumbs. Add the melted Earth Balance® Natural Buttery Spread and pulse again until incorporated and mixed well. Press crumbs into the prepared pie plate. Place the crust in the oven and bake until fragrant, about 10 minutes. Remove crust from the oven and let cool completely on a rack.

For the Filling:
In a small microwave-safe glass or ceramic bowl, combine the chocolate chips, Soymilk, and liqueur. Heat for 30 seconds. Stir and heat for another 30 seconds. Remove from microwave and stir as needed until chocolate is melted and mixture is smooth. If necessary, heat chocolate chips for another 20 seconds or as needed. Alternately, melt the chocolate in a double-broiler.

Spread the smooth chocolate mixture into the bottom of the chocolate crust. Top with whole strawberries, arranging them with the tips up to cover the chocolate filling entirely. Gently press the strawberries into the chocolate crust, with a very light touch.

For the topping:
In a small microwave-safe glass or ceramic bowl, combine the chocolate chips, Soymilk and the liqueur. Heat in the microwave in 20-second intervals, stirring until chocolate is melted and mixture is smooth and shiny. Alternately, melt the chocolate in a double-boiler. Drizzle the warm topping over the pie in a decorative fashion. Refrigerate the pie for one hour or until the chocolate is firm. This pie is best served the day it was made.

.