Chef Chloe’s Vegan Mahalo Mud Pie

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This recipe comes to us from Chloe Coscarelli, an award-winning vegan chef. Just 22 years old, Chloe’s recent competition wins include Coral Tree Cafe’s “Panini-Off,” as well as a win on an episode of The Food Network’s Cupcake Wars. Both wins were for vegan recipes, which is part of Chloe’s mission to prove that “vegan food can be stylish, delicious, and easy.”

The only thing better than pie and ice cream is pie with ice cream in it. I’ve had an affinity for coffee ice cream since before I was even old enough to drink coffee, hence, mud pie is my all-time favorite pie. When I went vegan and cut out all dairy from my diet, I knew I had to make a vegan version of this classic frozen dessert. I must have tried a million mud pie attempts before I finally created the recipe for this Mahalo Mud Pie — chocolatey, rich and decadent, and free o fany animal products. Say mahalo to almond and coconut milk! These nondairy milks give the coffee ice cream a creamy texture and delicious flavor. This recipe reminds me to never give up in the kitchen- especially when it comes to veganizing a childhood favorite. I hope you find this pie as special (and delicious) as I do!

Keep reading for the recipe…

Mahalo Mud Pie

Makes 1 (9-inch) pie

2 cups chocolate wafer cookies (Available at your local natural foods market. Newman’s Own brand has a variety of vegan choices.)

¼ cup vegan margarine or refined coconut oil, melted
COFFEE ICE CREAM (OR buy 2 pints of dairy-free coffee ice cream)
2 cups coconut milk, mixed well before measuring

2 cups almond milk

¼ cup instant espresso powder

1 cup agave

1/8 teaspoon salt

½ teaspoon xanthan gum

2 tablespoons canola oil

1 (14-ounce) can of coconut milk – not “lite”, chilled (preferably Thai Kitchen brand or 365 Whole Foods brand)

2/3 cup powdered sugar
½ cup soy, almond, or rice milk

1 teaspoon instant espresso powder

1 cup semisweet chocolate chips (dairy-free)

2 teaspoons canola oil

½ cup chopped almonds, toasted
To make the Cookie Crust: Preheat oven to 350 degrees F. Lightly grease a 9-inch pie pan.
Pulse the cookies in a food processor until a fine crumb has formed. Add the melted margarine and pulse until incorporated. Press evenly and firmly into the prepared pie pan, spreading the crumbs ¾ up the sides. Bake for 8 minutes. Let cool then freeze.
To make the Coffee Ice Cream: In a medium saucepot over low heat, whisk together the coconut milk, almond milk, and espresso powder until espresso dissolves and mixture is combined. Blend the espresso mixture with agave, salt, xanthan gum and canola oil until combined. Refrigerate until chilled, then run through the ice cream machine according to machine directions.
To make the Coconut Whipped Cream: Chill the bowl and whisk of a stand mixer in the freezer for about 30 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream off the chilled coconut milk and transfer the solids to the bowl of a stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).

Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Work quickly so everything stays cold. Chill whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.

To make the Chocolate Sauce: In a small saucepot over medium heat, whisk nondairy milk and espresso powder until combined. Turn the heat to low and mix in chocolate chips until melted and smooth. Remove from heat and stir in oil. This sauce can be stored in the refrigerator for up to 5 days, but it will need to be reheated before each use.

To assemble the Mud Pie: Spread the ice cream evenly in the chilled piecrust. Cover tightly with plastic wrap and refreeze until solid. Note that letting the pie sit out at room temperature for 10 minutes before serving will make it easier to slice. Slice the pie and top with chocolate sauce, whipped cream, and almonds.