Chocolate Pie

I remember from some of my earliest memories making chocolate pie with my mom. In the vernacular of my childhood, I insisted on calling it "chocolate peach pie" despite the complete lack of fruit. I believe that my "job" consisted of licking the spoon clean, while Dad got to lick the bowl. Then recently I thought of a new twist on this old fav.

This is a super-quick and easy dairy-free recipe, especially if you use a pre-made crust and boxed pudding. I'm still working out the details of using a homemade pudding instead, but the box pudding was surprisingly good.

It's also a great recipe for the summer, because you don't have to turn on the oven. It's what they used to call an "ice box pie."

What you will need:
1 pre-made Oreo cookie or chocolate graham cracker crust (read the label to ensure that it is dairy-free, but there isn't any dairy in that creamy Oreo filling; kinda scary, right?)
1 - 4oz package chocolate pudding (once again read the label; I have found at least two brands that are dairy-free)
2 cups plus 1 Tbs of non-dairy milk (soy, almond, rice, etc.; I prefer almond milk) divided
one-half of a 12 oz container Tofutti Sour Supreme (or another non-dairy sour cream)
4 ounces dark chocolate chopped

Melt the chocolate and 1 tablespoon of milk in a double boiler over low heat, stirring regularly. Remove from heat and stir in the fake sour cream. Let the chocolate and sour cream cool completely before mixing in the pudding, otherwise it might not set up properly.

Mix the dry pudding with 2 cups of cold milk until smooth. Then add the chocolate/sour cream mixture to the pudding. Stir well until combined. Pour into the pre-made crust and refrigerate a couple of hours until set.

Top with a dollop of non-dairy whipping cream and viola!