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Vegan Chocolate Pie

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

20 mins

Total time

160 mins

Ingredients

2 cans 400 ml coconut milk - refrigerate for 24 hours
½ cup icing sugar (82 g)
400 g dark chocolate 70%
1 Kinnikinnick Pie Crust (195 g)
Optional: garnish with coconut cream and shaved coconut


Directions

Crust

  1. To thaw pie crust - remove from freezer and let thaw in container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets.
  2. Preheat oven to 400°F (204°C). Place pie crust on baking tray.
  3. Bake in preheated oven for 15 minutes. Remove from oven and let crust cool completely before filling.

Filling

  1. In a small pot, melt chocolate over low heat. Stirring constantly. Remove from heat and let cool.
  2. To make coconut cream: Scrape solid cream from top of refrigerated coconut milk.
  3. Whip coconut cream until semi stiff (approx. 5 - 7 minutes).
  4. Add icing sugar to cream. Whip until peaks hold their form (medium stiffness). Set aside.
  5. Fold cooled chocolate into whipped coconut cream (just until combined).
  6. Fill Kinnikinnick Pie Crust with filling. Using a pallet knife or the back of a spoon, spread filling evenly in pie crust.
  7. Refrigerate to set (1 - 2 hours).
  8. Garnish with whipped coconut cream and shaved coconut.
    Yields 1 pie


Tips & Variations

  • This is a rich filling. Try using Kinnikinnick Tart Shells for smaller portions. Filling yields 18 tart shells.

 

 

Stock up your pantry

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Weight: 390g/ 13.75oz
Qty/Pkg: 2

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Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Gamechanger. Melt in the mouth flaky tart shells await your sweet or savoury fillings. Tarts, quiches, mini-pies & whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.

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Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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