Chocolate Pie

Crust:

• 2 cups flour
• 1 tsp salt
• 2/3 cup soybean shortening
• Cold water, 1/2 -1 cup

Filling (recipe adapted from Karissa’s Vegan Kitchen):

• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups unsweetened soymilk
• 2 cups semi-sweet chocolate chips
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Make dough:

1. Whisk together flour and salt.
2. With pastry cutter, cut in soybean shortening. Mixture should be coarse crumbles resembling corn meal.
3. Slowly add water (1/2 to 1 cup) to mixture and combine until dough is moist and holds form.
4. Chill for at least 30 minutes before rolling out.
5. Weigh crust down and bake at 375 degrees for 20-25 minutes, until bottom and edges are golden brown.

Make filling

1. In a medium saucepan, stir together the sugar and cornstarch. Whisk in the soymilk.
2. Over medium heat, bring the mixture to a gentle simmer. Stir constantly once the mixture starts to steam. Once it thickens (this should happen within seconds of starting to simmer), remove from heat.
3. Add vanilla and salt. Stir in the chocolate chips until fully melted.
4. Pour into baked crust.
5. Let cool for about 4 hours in the fridge, or until set.