Vegan Chocolate Plum Pie

Vegan Chocolate Plum Pie. The simplest, ooziest, stickiest, sexiest and most delicious fruity pie you will make this Autumn. Topped with chocolate? Oh my! 

Anyone for a slice of Chocolate Plum Pie? Or entire pie, perhaps? Yes?

Then this is the pie for you. This is the most delicious, stickiest, ooziest and fruity sweetest pie I have ever tasted. Topped with chocolate? Whoever thought of that should have a place in heaven! Luckily, we don’t have to go to heaven to have a piece of it on this beautiful, Autumn welcoming Earth. 

Because the Autumn is coming. Slowly but steadily it announces its presence by making the sun rays lower and more golden, fruits more ripe and heartier, days shorter and evenings cosier. 

For me, this is the most beautiful time of the year. Still kind of summery and barefoot, but with a nice sweater in the evening. And produce, oh my. The produce! I won’t make this a fruit and vegetable timetable lesson but oh my!  Are you impatient to start baking with pumpkins as much as I am? 

You may notice that the crust recipe is almost identical as one from Summer Fruit Crumble Bars. Well, if it works, why reinvent hot water, right? It’s crispy, flaky, easy to make and most of all, serves a great purpose both in thin or thicker versions, like in this pie crust. 

For more delicious Summer food check this collection out!

Therefore, this Vegan Chocolate Plum Pie was a perfect choice. It belongs to my friend blogger Maja Babić from Provereni recepti blog. I veganized the crust, though, and made a filling a bit differently, but it’s still a legit Maja’s recipe! 

Maja writes in Serbian, where she lives, and has a great collection of all the recipes you can imagine, all written in very precise, almost scientific way and explanations. Maja, said I often, you should write a book! A book of the chemistry behind the cooking? Or something like that, but a cookbook for sure! Oh, said Maja, but I am really not a scientific person? Oh, Maja, you are. You are a true chef! 

This Vegan Chocolate Plum Pie’s crust is firm just enough to hold its precious filling, not to sweet and crispy. Plum filling is oozingly and stretchy (those are not proper words but I don’t care, it’s my Cringlish day 😉 ), fruity sweet and zingy, like some new and crazy plum jam you never tasted before. And chocolate on top? What’s more to say about the chocolate on top rather than it’s the best topping on any cake? 

And some fruit and nuts on top of it, of course. 

Have I convinced you to try it? I think I did! 

Vegan Chocolate Plum Pie
makes announces regular sized pie or few tartelettes

Pie crust
250g / ca. 2 cups all purpose flour
125g/ 1/2 cup + 2 tbsps vegan butter or margarine, cold, cubed
2 tsp sugar
nice pinch of salt
6 – 8 tbsp of plant milk, cold

The Filling
500g /  2 1/2 cups / 1 pound nice, ripe plums, peaches, etc., stoned, cut in halves or cubed 
100g / 1/2 cup sugar, white or brown
vanilla extract or sugar, optional
1 sachet /40 g / 3 tbsp vanilla pudding powder or cornstarch 

Chocolate topping
150 g / ca. 5 oz cooking chocolate
2 – 3 tbsp oil

Make the dough: you can do it by hand or just throw everything except milk in the blender and pulse a few times until you get a crumbly mess. Then gradually add milk and when the ball forms, it’s done. You can do it by hand too. Cover with plastic foil and put in the fridge for a few hours or overnight. 

Prepare the filling: you can make a filling in two ways. First one is to cube plums in small cubes which will eventually give you a smooth, jam like filling, or you can halve the plums, like I did, and place them cut side down on the crust. The first way is the oozier 🙂 therefore, the plums go in the bowl, topped with sugar. Toss everything nicely and stir too, so the plums are nicely coated and let their juice out. Cover the bowl and let sit for a few hours too. Before baking, put the pudding powder in and stir well to combine and that there are no pudding lumps. 

Start your oven to 180°C/375F. 
Butter the pie pan(s). Sprinkle a nice piece of baking paper and the rolling pin with flour and roll the dough. Transfer it into the pan(s) and be sure that crust is a bit thicker at the bottom. 
Pour the filling into the crust and bake for good 40 mins. 
Once baked, leave to cool to room temperature. 

Melt the chocolate and stir in the oil. Pour over the pie and level nicely with a spoon. Leave to cool and then put in the fridge. Chocolate should be firm before serving. 
Top with some fresh fruit and crushed nuts for a nice presentation. 

*** PIN FOR LATER ***

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