Dairy Free Chocolate Pie is made with a milk-free pie crust, coconut creamer in place of milk and non-hydrogenated margarine instead of butter. To make a regular dairy version, use whole milk and replace the margarine with butter. You can also put the filling in a store bought non-dairy shell, but you might have some leftover. As for the meringue, it's a pretty thin layer. That was fine with us, but if you want a big, billowing meringue top you should probably double it.
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Non-Dairy Pie Crust: Mix 2 cups (9 ounces) of all-purpose flour with ½ teaspoon of salt, ⅜ teaspoon baking powder and 2 teaspoons sugar. Mix together ¼ cup of water and 7 tablespoons of vegetable oil, then add oil/water mixture to flour mixture. Stir until blended, pour into a 9 inch deep dish pie plate, then press into bottom and up the sides. Cover with parchment paper and weigh down with pie weights. Bake at 425 for 20 minutes, then remove parchment and weights and bake at 350 until bottom appears dry. http://www.kingarthurflour.com/recipes/no-roll-pie-crust-recipe