Greek Silk Pie

1 9-Inch Pie Crust, Homemade or Store-Bought, Blind-Baked and Cooled

3 Ounces Unsweetened Chocolate

1/2 Cup Non-Dairy Margarine

3/4 Cup Granulated Sugar

3 Tablespoons Dutch-Processed Cocoa Powder

Pinch Salt

1 Teaspoon Instant Coffee Powder

1 Teaspoon Vanilla Extract

2 6-Ounce Containers Greek-Style Vanilla Coconut Yogurt, Divided

Begin by melting down the chocolate either in a double-boiler or in the microwave, nuking at intervals of 30 seconds and stirring well until smooth. Set aside and let cool for at least 15 minutes.

In the bowl of your stand mixer, thoroughly cream together the margarine and sugar as if you were making cookies, until light and fluffy. Beat in the cocoa, salt, coffee powder, and vanilla, followed by one of the containers of Greek "yogurt." Scrape down the sides of the bowl with a spatula, and mix well. Don't worry if the mixture looks grainy at this point.

Add in the melted chocolate, and whip on high for 3 minutes. Slowly incorporate the final container of "yogurt," and then resume beating the filling on high speed for an additional 2 - 3 minutes, until smooth.

Pour the filling into your prepared pie crust, and tap it lightly on the counter to release any air bubbles that may be trapped within, and smooth down the top evenly. Refrigerate for at least 3 hours before serving.

Top slices with a generous dollop of vegan whipped cream, if desired.

Makes 8 - 10 Servings

©Hannah Kaminsky http://www.bittersweetblog.com