Rich Vegan Chocolate Pie with Aquafaba
This Rich Vegan Chocolate Pie with Aquafaba is a sustainable alternative to a classic mousse-filled pie with a cookies-n-cream crust with a rich chocolate taste and creamy mousse-like texture.
Equipment
Ingredients
Crust
- 24 Oreos 24 Oreos usually = 2 sleeves
- 5 tablespoons vegan butter
Chocolate Mousse Filling
- 10 ounces vegan dark chocolate chips
- ¾ cup aquafaba water from 1 can chickpeas
- 1 teaspoon cream of tartar
- ½ cup powdered sugar
Instructions
Crust
- In a small microwave-safe bowl, melt butter in the microwave on high in 20-second intervals until completely liquefied.24 Oreos, 5 tablespoons vegan butter
- Add the Oreos to a food processor and blend until they turn into fine dust. Then, add the melted butter and blend again until combined.
- Use your hands to press the Oreo and butter mixture into a 9-inch pie dish, using your thumb and forefinger to pinch the crust up the sides. Set aside to make the filling.
Mousse Filling
- Melt the chocolate over a double boiler and set aside to cool (see notes).10 ounces vegan dark chocolate chips
- In a large mixing bowl, use a hand mixer to whip aquafaba until foamy and white.¾ cup aquafaba, ½ cup powdered sugar
- Add the cream of tartar and whip again until it thickens, and peaks start to form (this may take up to 5 minutes).
- Add the powdered sugar and whip one last time until stiff peaks form.
- Fold the whipped aquafaba into the melted chocolate, using a spatula to gently mix from the bottom of the bowl to the top, in a smooth, circular motion until completely integrated. Be careful not to overmix, you want a light and airy mousse-like pie filling.
- Pour your filling into your pie crust and use a spatula to spread it evenly. Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- You can easily fashion a makeshift double boiler by fitting a heat-safe glass bowl over a pot of boiling water. The idea is to not overheat the chocolate. The heat coming off of the boiling water should be enough to melt the chocolate chips without burning them.
- Aquafaba will last in your refrigerator for up to 5 days or can be frozen for 4 months, so make sure to make this pie within that time period after draining your chickpeas and saving the aquafaba.
- If you would rather melt the chocolate in the microwave, add the chocolate chips to a microwave-safe bowl and start with 30-seconds on high. Whisk and continue to heat in 15-second intervals until melted and smooth.
- Wondering what to do with the chickpeas? How about my classic easy hummus recipe—or this One-Pot Hummus Pasta for a full meal.
- Oreos aren’t just great with milk, you can also find them in this collection of fun recipes using Oreos!