Chocolate Silken (you're pretty much our new hero) PIE. - Vegan.

Chocolate Silken Pie. - Vegan.
photograph by Carol J. Watson

This is an adaptation of the Amazing Chocolate Mousse.-Vegan. recipe that was the feature of my previous blog post.  The only thing you add to make that mousse into this pie, is a crust and a topping.

Upon taking the mousse container out of the fridge for breakfast the morning after making it, I noticed that it had set up so beautifully firm, that it reminded me of a truffle center or a fabulous French silk pie.  That's when I decided to create a pie version. 

I made my first two of these pies just yesterday and gave them both away.  One of them went to my dear friends Carol, Arden, and Carter.  Carter is a teeneager, ate this, and still doesn't know tofu is involved.  Carol took this beautiful photo for me so I could blog this recipe for the rest of you.  She said that she and Arden had this pie for breakfast this morning and that I am "pretty much their new hero."   I HAD to add this to the name of the pie.

You can call this pie whatever you want, but I guarantee you will call it amazingly delicious.  Enjoy!

Chocolate Silken (you're pretty much our new hero) PIE. - Vegan.

1.  For Pie Filling 
-1, Amazing Chocolate Mousse. - Vegan. recipe

2.  For Pie Crust
-6 individual Oreo 100 Calorie Packs, crushed, or enough to make 1 cup of crumbs
-1/2 c. crushed pecans
-3 T. vegan margarine, melted (most healthy margarine contains no animal products)
-water, as needed

3.  For PieTopping
-1, 8 oz. package Fat Free Cool Whip
-milk chocolate candy bar for chocolate curls made with a vegetable peeler
-additional crushed Oreo and pecans for sprinkling

1.  Prepare pie filling according to directions.  Do not refrigerate.  Set aside.

2.  Preheat oven to 375 degrees.  Pulse Oreos in food processor until a little bigger than coarse sand.    Pulse pecans in food processor until a little bigger than the Oreo crumbs (see photo, you'll get the idea). 

Combine 1 c. Oreo crumbs, 1/2 c. pecan bits, 3 T. melted margarine, (and a tiny bit of water if necessary to help the mixture press to the sides of the pie pan) and combine well with your hands. 

Press mixture in bottom and up sides of a pie pan....mine was a foil pan purchased at the grocery store and it was 8-3/4" diameter.  I'm sure you could use an 8" or a 9" pie pan and be just fine. 

Bake pie shell for 8 minutes in 375 degree oven.  After removing, let shell cool completely.

Fill cooled pie shell with the Mousse. Chill the filled shell in the fridge for about 20 minutes or until it's firm.

While pie is chillin', toast some of your pecan bits over medium heat on your stove top.  These will be used to sprinkle on top of the pie.

3.  Spread chilled pie with 1 entire container of Fat Free Cool Whip.  Put all of the Cool Whip in the center and then push it out to the edges with the back of a rubber spatula and it will be gorgeous.

Sprinkle a rim of toasted pecan bits around the outer edges, shave some milk chocolate curls into the center with your vegetable peeler, and sprinkle some cookie bits over the whole thing.  Keep refrigerated.

And voila!  Now, YOU can be someone's hero too!