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Parve
Medium
8 Servings
Allergens 
45 Minutes
Diets
The list of ingredients in this recipe is short, but the outcome is hugely delicious. This pie freezes really well, so make it ahead for a no-stress entertaining occasion.
1 and 1/2 cups finely ground chocolate cookie crumbs (I used chocolate graham crackers)
1/2 cup (1 stick) melted margarine (non-trans fat is fine)
3 tablespoons oil
4 ounces Elite Bittersweet Chocolate
2/3 cup Gefen Non-dairy Whipped Topping or light coconut milk
1 (14-oz) (400-g) jar Delinut chocolate spread
Gefen Cocoa Powder, for garnish
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place chocolate cookie crumbs in a bowl and add melted margarine and oil. Mix until well combined.
Grease a 9-inch round tart pan with a removable bottom and pour the crumb mixture into it. Smooth it onto the bottom of the pan and up the sides to create the crust for the pie. (I like to use the bottom of a flat measuring cup to smooth it out.)
Meanwhile, in a double boiler, melt the chocolate with the whipped topping or coconut milk. Mix occasionally until combined. When it reaches a smooth consistency, remove from heat and let rest for two minutes.
Add the Delinut chocolate spread and mix well to combine.
Place it on a baking sheet and bake for 10 minutes. Remove from oven and allow to cool.
Pour into the baked pie shell and let cool. The mixture will harden on its own. Sprinkle with cocoa powder before serving.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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