Ingredients
1 ½ cups graham cracker crumbs
5 tbsp unsalted butter, melted (use vegan butter substitute)
12 oz semi-sweet chocolate, chopped (70% cocoa)
¾ cup granulated sugar (substitute maple sugar)
2 large whole eggs (room temperature preferred)
2 cups heavy cream (replace with coconut milk)
2 tbsp soy sauce
1 tsp vanilla extract (alcohol-free)
2 tbsp cornstarch
Instructions
Preheat oven to 350°F
In small bowl combine crumbs and butter until evenly moist
Press mixture firmly into 10-inch pie dish
Bake crust for 12-14 minutes until golden
Cool completely on wire rack
Set up double boiler over simmering water
Combine chopped chocolate with soy sauce and sugar in heatproof bowl
Melt mixture gently, stirring constantly until smooth
Whisk in eggs, one at a time
Gradually add cornstarch and stir to dissolve
Chill mixture in ice bath until barely room temperature
Pour into cooled crust and refrigerate for 2-3 hours until firm
Notes
Freeze crust for 10 minutes before baking for maximum crispness
Use maple sugar for vegan version
Alcohol-free vanilla extract essential
Replace heavy cream with full-fat coconut milk for dairy-free alternative
- Prep Time: 15
- Cook Time: 45
- Category: Classic American Cake Recipes
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 30g
- Sodium: 225mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg