1 9.7 oz bar 70% bittersweet dark chocolate bar by Scharffen Berger (dairy free) (use 4 of the 5 pieces, break into pieces)
1 cup Silk Soy Creamer
1 TBL Bob’s Red Mill Egg Replacer (1 TBL whisked with 3 TBL water)
1/2 tsp vanilla extract
pinch of sea salt
1 9″ prepared graham cracker crust (Arrowhead Mills is dairy-free and honey-free) or 1 frozen pie shell
1 1/2 cups marshmallow creme (use Suzanne’s ricemellow creme)
Preheat oven to 350 degrees F. Break chocolate into pieces. In medium saucepan, bring Silk to a simmer. Add in chocolate pieces and whisk until melted and smooth. Remove from heat and whisk in egg replacer (prepared), vanilla and salt.
Pour chocolate mixture into crust. If using no-bake graham cracker, then cover edges with foil strips. If using frozen pie shell, allow to bake with chocolate. Place pie pan on baking sheet to avoid spills and bake for 25 minutes. Pie will be softly set around edges but loose in center. Cool for 1 hour on wire rack.
Preheat broiler. Spread ricemellow creme on pie, being careful not to move around chocolate mixture. Broil until golden brown, between 30 seconds to 2 1/2 minutes, depending on your broiler, turning pie to brown all of the top of the pie ricemellow. Refrigerate for at least 2 hours, overnight preferred, to firmly set.