Chocolate Truffle Pie

For Crust:

1 ½ cups all purpose flour

2 Tbsp. sugar

½ tsp. kosher salt

1 stick cold margarine, cold cut into pieces

3-4 Tbsp. cold water.

For Filling:

12 oz. bittersweet chocolate, chopped

1 stick margarine, cut into pieces

3 eggs

¾ cup non-dairy whip topping

1/3 cup sugar

2 tsp. vanilla extract

½ tsp. kosher salt

Whipped cream, for top

Crust: in a food processor, combine the flour, sugar, and salt. Add margarine and pulse until mixture resembles tiny pea size. Add water 1 Tbsp. at a time, pulsing until dough begins to come together. On a lightly floured surface, shape dough into a 1 inch thick disk. Wrap in plastic and refrigerate at least 30 minutes.

Preheat oven to 350 degrees.

On a lightly flour surface roll out dough to a 12 inch round. Transfer to a 9 inch pie plate, covering bottom and up the side leaving a 1 inch border around the lip of pie plate.

Prick bottom of dough all over with a fork. Refrigerate 15 minutes. Line dough with parchment paper and fill with dried beans. Bake until dough is firm, remove beans and parchment, and return to oven until lightly golden brown. Let cool completely.

Filling: In a heat proof boil over a double boiler with simmering water, melt chocolate and margarine stirring until smooth. Remove from heat and let slightly cool.

In a large bowl, whisk together eggs, non-dairy topping, sugar, vanilla, and salt. Add chocolate mixture, whisking until fully incorporated. Pour into crust and bake until chocolate is puffed and set but still slightly trembles. Let pie cool completely before serving, at room temperature or chilled. Serve with a dollop of whip cream on top.