Chocolate Cherry Mousse Pie
A decadent chocolate mousse filling with a bright, rich, cherry topping. Simple, vegan, impressive; the perfect recipe to wow a crowd.
Servings Prep Time
10servings 8minutes
Cook Time
25minutes
Servings Prep Time
10servings 8minutes
Cook Time
25minutes
Ingredients
Pie Filling
Cherry Topping
Instructions
  1. Preheat oven to 375F.
  2. In a food processor or blender, puree the tofu until completely smooth.
  3. Add the vegan cream cheese, 3 tablespoons sugar, cocoa powder, 2 teaspoons cornstarch, melted chocolate and vanilla and blend all the ingredients together until they are smooth and creamy.
  4. Pour filling into the pie crust and bake for 20-25 minutes or until it jiggles lightly in the center (like jello)
  5. Let cool completely and then chill for a minimum of 2 hours in the refrigerator.
  6. To make the topping: Combine the cherries, 1/4 cup sugar (if you are using cherries in light syrup, only use 2 tablespoons sugar), 1/3 cup water and lemon juice in a medium saucepan. Bring to a boil and let simmer for 5 minutes.
  7. Combine the 2 tablespoons water and 2 tablespoons cornstarch, mixing until smooth to make a slurry. Slowly add the slurry to the cherries, stirring constantly. It will get thick very fast. Bring to a boil for 30 seconds and then take off the heat. Let cool and chill until ready to use.
  8. Right before serving, top the pie with the cherries and dig in :).
  9. Can be stored for 4 days in the refrigerator.
Recipe Notes

* Use Mori-nu firm silken tofu for best results.

* I use Tofutti cream cheese spread

* Cherries —>If you use jarred cherries, make sure they’re not in heavy syrup. I used jarred Morello cherries in a light syrup.

I’ve made this with a chocolate crumb crust and also with a pre-made frozen pie crust. Personally, I like the regular pie crust better however both are excellent. Use whichever one you prefer. For both, I prefer Wholly Wholesome brand. They make a gluten free one as well.

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