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Dreamy Double Chocolate Strawberry Pie

Gluten-Free + Vegan Double Chocolate Strawberry Pie | Rosemary, Salt + Thyme

This pie is so good, and really easy to make too! To swap a brownie base for the crumb crust, simply make your favorite brownie mix or recipe and bake in a pie or deep sided ceramic tart pan. Let cool completely before topping. Recipe adapted from VEGAN DINER, by Julie Hasson, 2011, Running Press

Scale

Ingredients

Crust
21 cream-filled chocolate cookies, gluten-free + vegan
1/4 cup vegan butter, melted
Filling
3/4 cup dairy-free semisweet chocolate chips
1/4 cup vanilla soy or almond milk
1 tablespoon strawberry or raspberry liqueur, or sub rum
4 cups fresh strawberries, rinsed, hulled, and patted dry

Topping
1/2 cup dairy-free semisweet chocolate chips
1 tablespoon vanilla soy or almond milk
1 tablespoon strawberry or raspberry liqueur, or rum

Instructions

Preheat oven to 350°F. Grease a 9-inch glass pie plate with shortening.

For the crust: In a food processor, pulse cookies until you’ve got crumbs. Add the melted margarine and pulse again until incorporated and mixed well. Press crumbs into the prepared pie plate. Place the crust in the oven and bake until fragrant, about 10 minutes. Remove crust from the oven and let completely on a rack.

For the filling: In a small microwave-safe glass or ceramic bowl, combine the chocolate chips, soymilk, and liqueur. Heat for 30 seconds. Stir and heat for another 30 seconds. Remove from microwave and stir as needed until chocolate is melted and mixture is smooth. If necessary, heat chocolate chips for another 20 seconds or as needed. Alternately, melt the chocolate in a double boiler.

Spread the smooth chocolate mixture into the bottom of the chocolate crust. Top with sliced strawberries. Gently press the strawberries into the chocolate crust, with a very light touch.

For the topping: In a small microwave-safe glass or ceramic bowl, combine the remaining chocolate chips, soymilk, and liqueur. Heat for 20 seconds. Stir and heat for another 20 seconds. Remove from microwave and stir as needed until chocolate is melted and mixture is smooth and shiny. Alternately, melt the chocolate in a double boiler.

Refrigerate the pie for one hour, or until the chocolate is firm. Tip: This pie is best served the day it is made. Look for fresh seasonal strawberries for this dessert, as frozen strawberries won’t work here.

 

Notes

Gluten-Free + Vegan

Keywords: chocolate, gluten-free, chocolate strawberry pie, vegan, Vegan Diner