Vegan and naturally gluten free? Whaaaat. Edwards chocolate pie was my favorite thing ever growing up and my best friend and I would get a few boxes of the single serving ones like every weekend. I got a huge craving for it the other day (in the grocery store, of course) and knew I had to make one immediately. It was perfect, the first try, and I don’t need another dessert. Ever. It’s so good, creamy, slightly frozen, cookies. See for yourself and keep your eye out for an Edwards strawberries and creme copycat coming soon!
Note — All of my recipes are soy free and vegan. You could easily swap out vegan ingredients for the non vegan version (example: milk for almond milk, egg for egg replacer, regular cheese, etc.). These recipes are great for vegans and non vegans! I also make meals in bulk to last longer but feel free to half or even quarter the recipes for less food / no leftovers.
40 chocolate sandwich cookies (equal to one pack of Oreos, or for gluten and soy free equal to two packages of ktoos, found at Kroger, Harris teeter, sprouts, and some other stores)
⅓ cup melted butter
⅔ of a package (6 oz) of vegan cream cheese, I use kite hill brand
1 ½ tubs of coco whip (if you want a less processed version use 2 cans of coconut cream, not milk, plus 1 cup of powdered sugar, 1 tsp vanilla)
¼ cup vegan sour cream (I actually use unsweetened plain yogurt from kite hill)
⅓ cup powdered sugar
1 teaspoon vanilla extract or paste
⅓ of the cream cheese package (3 oz), aka the rest
½ tub coco whip or a ½ cup coconut cream
¼ cup cocoa powder or melted chocolate chips
1 ¾ cup almond milk
1 teaspoon vanilla
⅓ cup melted chocolate chips (enjoy life and target simply balanced are my favorite)
Crush cookies in a plastic bag or food processor until crumbly, with no big chunks. Pour in melted butter and mix well. Press into a greased round springform pan. I find it easier to get a nice tight crust when I use the bottom/side of a cup and press it down well. Place in freezer while making the filling.
Mix the vanilla filling ingredients together in a large mixing bowl until smooth. Set aside. The mixing will be easier if the ingredients have a little while to become room temperature or at least not fully frozen, but that’s optional.
Mix the chocolate filling ingredients in a separate large mixing bowl and set aside once smooth. If you’re using the chocolate chips instead of cocoa powder in would add those in last and mix immediately so the chocolate doesn’t have time to harden.
Take the crust out of the freezer and pour most of the vanilla filling into the crust, reserving enough to decorate the top of the pie with, about ⅔ cup.
If you’re a patient person, freeze this for about thirty minutes before pouring the chocolate filling in. If you’re like me, just go ahead and pour the chocolate filling over the vanilla.
Next, we decorate. You can swirl vanilla on top, or pipe it around the edges, or any kind of design you like. Then melt the chocolate chips and drizzle evenly all over the pie. You can decorate however, even using non melted chocolate chips and leaving them whole and sprinkling them on top. Or use more crushed Oreos. Anything!
Freeze 4-6 hours before slicing, the longer in the freezer, the easier it is to slice. Slice into 8-12 pieces after un-doing the springform. Serve after a few minutes of thawing! This keeps in the freezer for 3 months (or 3 seconds because it’s delicious).