Smooth as Silk Pie

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 coconut 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.

Greek Silk Pie

1 9-Inch Pie Crust, Homemade or Store-Bought, Blind-Baked and Cooled

3 Ounces Unsweetened Chocolate
1/2 Cup Non-Dairy Margarine
3/4 Cup Granulated Sugar
3 Tablespoons Dutch-Processed Cocoa Powder
Pinch Salt
1 Teaspoon Instant Coffee Powder
1 Teaspoon Vanilla Extract
2 6-Ounce Containers Greek-Style Vanilla Coconut 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 margarine 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.

Makes 8 – 10 Servings

Printable Recipe

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44 thoughts on “Smooth as Silk Pie

  1. That looks jaw-droppingly delicious, Hannah! We’re delighted that you’re having fun experimenting with our new Greek-style Coconut Milk Yogurt! Thank you so much for sharing the recipe. We can’t wait to stick our forks into this one!

  2. I have to say, I crave chocolate pretty endlessly. And this is totally not helping with that. In fact…it’s totally aiding and abetting.

  3. I am intrigued by the use of the coconut yoghurt! I didn’t think a chocolate pudding could sound much better but this sounds delicious!

    1. Blind-baking is just another term for when you bake a crust without the filling in it. Usually it also involves poking a few holes in it with a fork first to allow the steam a way to get out, lining the inside with foil, and then filling it with beans or pie weights, to prevent the crust from bubbling up or sliding down the pie plate. Should have explained that in the first place- Sorry I forgot!

  4. Oh wow. Really struggling to find sympathy for your busy plight when this kind of magnificence is appearing on your doorstep and in your kitchen… :P Teehee!

  5. Lucky us to catch a glimpse of that positively perfect-looking chocolate pie… luckier you to eat it! And, to get your hands on that greek-style yogurt, I’ll be excited to try it when I can find it. But, back to that pie… you’re a little wicked, Hannah. ;)

  6. This does look quite decadently delicious and with the inclusion of greek yogurt it makes it so much easier, as you say, to justify a really big slice. The only thing I’m missing is a few chocolate curls on top. For good measure.

  7. This looks so good, Hannah! I love the beautifully smooth and creamy texture…what a great use for yogurt! That perfect dollop of vegan whipped cream on top is calling my name too — I’m going to check out the link right now!

    1. Thank you, I’m thrilled to hear it! You’re in luck, too… I can’t say too much about t yet, but I am brewing up plans that involve quite a few pies… Hopefully I can elaborate in a few months!

  8. I really hope they start carrying that Greek style coconut yogurt in Canada!! And this pie you created with it looks perfect, so smooth!

    1. It’s 90 degrees today, but I’m going to try this and add fresh raspberries on top so it looks like a chocolate tart!

  9. Just to save someone else the mess, don’t make this with nonfat dairy-style Greek yogurt, unless you want to end up with a chocolate soup. ;) I knew it would be a chance in trying this because the recipe calls for vegan coconut yogurt, but it was all I had. Learn from my mishap and stick with the recipe, which I’m sure is delicious!

    1. I hadn’t realized that other types of Greek yogurt would be so different in consistency either, so I really appreciate your feedback! Sorry to hear about the failure though… Hopefully it was tasty chocolate soup, at least? ;)

      1. I didn’t, either, but I guess I learned the hard way- LOL. You are right that there was a bright side… the “soup” was tasty. :) If I had more time, I would have probably stuck it in the freezer to see if that would help to make it bind together.

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