This vegan chocolate icebox pie is one of my FAVORITE desserts! The crust is unbelievably flaky and tender. The filling is a little bit labor-intensive but totally worth it. It uses Ener-G egg replacer instead of egg yolks, Earth Balance vegan margarine instead of butter, and soy milk instead of dairy milk.
The two teaspoons of vanilla give the filling a lovely chocolate/vanilla balance, but if you’re not overly fond of the vanilla flavor, you can omit one teaspoon.
Serve as is, or top with vegan whipped cream for an extra treat.