PIE PIE PIE!!
It’s happening! Tis the season for sweet treats! I am so totally here for it.
So. I mentioned this a few posts ago (ayyyooo), but I work for an awesome company. Like, the best company. Like, omg I love my job and I didn’t think it was possible to love a company this much company.
That company is Food Blogger Pro. And while the company is amazing, the company (aka. the peeps I work with) are just…superfantasticalmagicalwonderfulamazing.
The reason I was absent last week from the blog is because I was on the other side of the country! Visiting one of my coworkers with two other of my coworkers. It was a slight spur-of-the-moment trip, but after the three of us saw the snow, cold, and general blechy weather heading our way (we’re from Pennsylvania, Minnesota, and Wisconsin), we found an Airbnb, got our plane tickets, and planned for our trip to sunny California.
In short? It was great. We saw, we ate, and we laughed so hard we cried. And we also decided to make dinner in one night, which was my favorite meal by far.
It’s so fun cooking with friends, and it’s even better when something delicious is at end of all the fun. We made:
- Greek Nachos from Love Real Food
- Cabbage & Potato Soup from Foodal
- Avocado Kale Caesar Salad with [PURPLE!] Sweet Potato Fries from Pinch of Yum
- Mind-Blowing Vegan Chocolate Pie from Pinch of Yum
While I loved each aspect of this delightfully vegan meal, the pie was by far my favorite. I mean, yes. I’m biased. Lindsay from Pinch of Yum is one of my bosses. But the flavor alone, man.
My first thoughts after taking my first bite of that pie were:
- Oh wow.
- Oh wow.
- What the what?
- How is this possible?
- HOW is this possible though?
- Really. I need an answer.
- I need to make a peppermint version.
And thus we have today’s recipe! Pepperminty and festive and creamy and perfect. Just so incredibly perfect, you guys.
And it couldn’t be easier. We’ll break it down into three parts:
Oreo cookie crust. That’s pretty much all you need to know about that. A graham cracker crust would be great, as would a traditional pie crust if you’re into that kind of thing. But like…it’s the holidays. We’re going all-out.
Nobody ever said extra chocolatey goodness was a bad thing, right?
Wanna know a secret? Okay, there’s actually two.
One, the filling comes together in a blender. Throw all of your ingredients in the blender. Blend until smooth. Done.
Two, one of those ingredients…is tofu. I KNOW. What. Bean curd in your dessert can you even.
But friend, you won’t even know it’s there. It just creates the most insane and creamy texture you will ever ever have. It’s practically whipped!
My dad, aka. Mr. Meat, had no clue tofu was the star of this magical dessert he immediately requested for his birthday.
It’s mad bonkers. But it works.
A pie isn’t a pie without toppings. I threw some crushed up Oreos and a few crushed candy canes on top.
But an important note! Because the pie needs to sit in the fridge overnight, the crushed candy canes on top…kinda melted. That’s okay! It was actually pretty delicious. But it looked funny.
So I just threw more candy cane chunks on top when it came time to serve, and it was great.
And heck, I’d never say no to a nice little squirt of [vegan] whipped cream.
Oh my goodness this pie. You will write love letters to this pie. It’s so creamy and chocolatey and justtherightamountof pepperminty. Split it amongst friends and family, or keep it all to yourself.
No. Judgement. Here.Print
Creamy Vegan Chocolate Peppermint Pie
The most heavenly pie you’ll ever eat…and it’s vegan! It’s super chocolatey, perfectly pepperminty, and unbelievably creamy. Super simple and comes together in a blender!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 pieces
- Category: Pie
- Method: No-Bake
- Cuisine: American
30 Oreos (or your fave sandwich cookies)
5 Tbsp. vegan butter or coconut oil
12 oz. vegan dark chocolate chips, melted
12 oz. silken tofu
1/2 cup almond butter*
1/2 cup unsweetened almond milk
1/2 tsp. peppermint extract
crushed candy canes**
- CRUST: Blitz your Oreos in a food processor. Once the cookies are broken up, run the motor and drizzle in your butter. Scoop your mixture out into a 9-inch pie pan, and press it into your pan, pressing it up the sides. I used the back of a cup measure to smooth out the crust. Place in the freezer to set.
- FILLING: Melt your chocolate chips in a double broiler or in the microwave in 30-second bursts. Add your tofu, almond butter, almond milk, melted chocolate, and peppermint extract to a blender, and then blend until completely smooth.
- Pour into your prepared crust. Top with desired toppings, cover, and place in the fridge to set overnight.
- Remove the pie from the fridge, and top with additional toppings if desired. Enjoy!
*I used roasted, unsalted almond butter. Other good options are cashew butter or sunflower seed butter. Don’t use peanut butter unless you want a peanut butter-peppermint thing going on.
**Because the pie needs to sit in the fridge overnight, my crushed candy canes on top kinda melted. That’s okay! It was actually pretty delicious. But it looked funny, so I topped it with an additional crushed candy cane the next day and all was well.
Slightly adapted from Mind-Blowing Vegan Chocolate Pie from Pinch of Yum
Keywords: no-bake pie, vegan dessert, chocolate pie, dessert
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