Any given morning can effortlessly and instantly descend into all-out chaos. The relentless push to check more to-do’s off my never ending list growing stronger as the clock ticks away the hours, it can take quite a feat to stop me in my tracks. Despite the monstrous bulk of the bright white carton plunked on the door step not too long ago, had it not been placed squarely in my path, blocking re-entry into the house after one of many grocery runs, I can’t promise I would have found it that same day.
Wrestling the cardboard box inside with precisely zero grace, fumbling to cut through the tape, and finally managing to wedge the styrofoam cooler out, an embarrassment of riches awaited me. Vegan Greek-style yogurt, in plain and vanilla, in great quantity. Enough to eat, and bake with; An impressive number, knowing my appetite for the flavored varieties already.
For a hectic day, a simple yet satisfying dessert was in order. Chocolate pie, ready in a flash, and healthy enough to justify one generous, large wedge per person. Inspired by the wholly decadent French silk pie, this is a less sweet, less rich, and far less guilt-inducing version that you could possibly get away with eating for breakfast. At least I hope so, because that’s what I did.
- 1 9-Inch Pie Crust, Homemade or Store-Bought, Blind-Baked and Cooled
- 3 Ounces Unsweetened Chocolate
- 1/2 Cup Vegan Butter
- 3/4 Cup Granulated Sugar
- 3 Tablespoons Dutch-Processed Cocoa Powder
- 1/8 Teaspoon Salt
- 1 Teaspoon Instant Coffee Powder
- 1 Teaspoon Vanilla Extract
- 2 (5.3-Ounce) Containers Greek-Style Yogurt, Divided
- Begin by melting down the chocolate either in a double-boiler or in the microwave, nuking at intervals of 30 seconds and stirring well until smooth. Set aside and let cool for at least 15 minutes.
- In the bowl of your stand mixer, thoroughly cream together the butter and sugar as if you were making cookies, until light and fluffy. Beat in the cocoa, salt, coffee powder, and vanilla, followed by one of the containers of Greek yogurt. Scrape down the sides of the bowl with a spatula, and mix well. Don’t worry if the mixture looks grainy at this point.
- Add in the melted chocolate, and whip on high for 3 minutes. Slowly incorporate the final container of yogurt, and then resume beating the filling on high speed for an additional 2 – 3 minutes, until smooth.
- Pour the filling into your prepared pie crust, and tap it lightly on the counter to release any air bubbles that may be trapped within, and smooth down the top evenly. Refrigerate for at least 3 hours before serving.
- Top slices with a generous dollop of vegan whipped cream, if desired.
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