This is a scrumptious pie I like to whip up often because it’s just so damn easy. The chai flavor is very subtle but it’s there. A lot of chai tea concentrates are made with honey, so keep that in mind while gathering ingredients. The inactive prep time is about 15 minutes but unfortunately you’ve got to pine for this baby for at least 2 hours while it sets in the fridge. It’s worth the wait though!
Chocolate Coconut Chai Pie
14 graham crackers
6 tbsp margarine (such as Earth Balance brand)
1 tbsp sugar
1 14 ounce package of firm tofu
3 tbsp light coconut milk
7 tbsp chai tea concentrate
1 tsp vanilla extract
1/2 cup bittersweet chocolate chips
1/2 cup sugar
1 tsp. cinnamon
1 cup unsweetened coconut flakes, plus 1 tbsp for garnish
Preheat oven to 350 degrees. Using a food processor, ground graham crackers into fine crumbs. Mix with margarine and sugar. Press into a 9 inch pie tin. Bake for 10-12 minutes or until golden brown. Set aside to cool while making filling.
Drain the tofu and remove excess water by pressing with paper towels. Cube the tofu and place in food processor with coconut milk, chai tea concentrate, and vanilla extract. Process until creamy.
Melt chocolate chips in microwave until smooth. Add to filling mixture along with sugar, cinnamon, and 1 cup coconut flakes. Process until completely combined. Pour mixture into pie crust. Cover and refrigerate for at least 2 hours. Sprinkle with remaining coconut. Slice and serve!