Vegan Mexican Chocolate Pie Recipe

From cooking.nytimes.com | October 30, 2015

This foolproof vegan pie combines a thick, creamy, chile- and cinnamon-laced pudding from Mark Bittman with a graham cracker crust adapted from the cookbook “Vegan Pie in the Sky.” The pudding, which can also stand alone, is made with silken tofu, and it comes together in 10 minutes in the blender, which whips in air for a mousse-like texture. The chocolate is of the utmost importance here; its flavor will be the one that dominates, so be sure to buy the highest quality you can. Top with shaved chocolate if you’d like.

Jim Wilson/The New York Times

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Source: Vegan Mexican Chocolate Pie Recipe – NYT Cooking