Irish Whiskey Chocolate Cream Pie

In Desserts, How To's and Why Do's, Lori's Vlog, Recipes, Thanksgiving 2016, Videos by John Robinette1 Comment

Click here to watch my video on how to prepare this pie! 

Two Holidays, One Dessert

Pi(e) day, March 14, and St Patrick’s Day, March 17, are just too close together to ignore. We got to wondering what recipe we could share that honors both the pie theme of Pi Day and the Irish theme of St. Patrick’s Day. Neither Lori nor I had an Irish-themed pie in our recipe arsenal, so what is a cook to do? We turned to Google and decided on a vegan chocolate cream pie.

Google Me This

One Google search led to another, then another, and soon we knew our mission: Vegan Irish Whiskey Chocolate Cream Pie! We love Baileys Irish Cream! Or at least we did. But could we make a vegan version? And how could it become the basis for a custard pie filling? I was willing to take on the task to veganify a custard pie filling with plant-based gelatins or corn starch and Lori had the perfect pie crust recipe thanks to her mom.

First, a shout out to Simple Vegan Blog for their vegan Bailey’s recipe, and to Hell Yeah It’s Vegan for their Chocolate Cream Pie recipe. Our recipe is a mash-up of their recipes, plus some inspiration of our own: Mamma Hill’s Famous Flaky Crisco Pie Crust recipe.

Impress your geeky math friends on March 14th (Pi day), and then impress your Irish friends with any leftovers. Better yet, make a double batch because we bet you won’t have any leftovers. Once they are frothing at the mouth and raving about how delicious it is, tell them it’s vegan.

Products We Used

Coffee – Equal Exchange Espresso

Soy Milk – Silk

Irish Whiskey – Jameson Irish Whiskey 

Chocolate Chips – Equal Exchange Bittersweet Chocolate Chips 

Non Dairy Whipped Cream – Soyatoo Whipped Soy Topping

The Recipe

CRUST

1 1/3 cup sifted flour (sift flour, then measure)

½ teaspoon salt

½ cup Crisco

3 tablespoons water

Preheat oven to 425° Fahrenheit

Mix half of Crisco into flour mixture, then the other half, using a pastry blender until uniform in texture.

Make wells in mixture and add water.

Stir with a fork until mixture holds together as a ball.

Roll out until flat.

Carefully place in pie tin and scallop the edges.

Bake for 8 to 10 minutes or until just slightly brown.

FILLING

¼ cup sugar

¼ cup hot coffee

1 1/2 cups soy milk

1/3 Jameson’s whiskey

1 teaspoon vanilla

½ cup corn starch

1 cup vegan chocolate chips

Combine sugar, coffee, milk, whiskey, and vanilla in a bowl.

Combine corn starch and liquid mixture in a sauce pan.

Cook over medium high heat.

Whisk constantly for about 2 minutes to combine and bring to a boil.

Let mixture thicken.

Remove from heat.

Add chocolate chips and stir a few times to make chocolate swirls in mixture.

Add to pie shell.

Let cool.

Add vegan whipped cream (optional).

John Robinette

John Robinette

John is married to Lori and father of two awesome young men all of whom he shares his passion for the environment. When he is not Chief Strategy Officer for Sister Eden he loves to cook and read and be outdoors and fantasizes about hiking the Appalachian Trail. Other essays by John about life, death, and love can be found at his blog Hole in the Sun.

To visit John's blog, click on his name right above.
John Robinette

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