This Father’s Day, take a page out of my family recipe book and try my dad Steve’s favorite dessert! I adapted this recipe for my own needs by cutting it in half- the original dessert is made in a 9×13 casserole dish and serves a whole party- switching out the original homemade pecan crust for a premade graham cracker crust, and making this pie completely vegan! Luckily, City Feed carries all my favorite non-dairy alternatives: Tofutti cream cheese, Truwhip plant-based whipped topping, and European Gourmet Bakery’s chocolate pudding mix. I used full fat Oatly oat milk to make my pudding, and it turned out amazing, but I know from years of happily gorging myself on the original that the non-vegan pie is just as delicious! Happy Father’s Day everyone, from me, my dad, and the Steverino!

Ingredients:

Combine softened cream cheese, 1/2 c whipped topping, and powdered sugar in a bowl. Whisk until smooth. Pour into crust and smooth with a spatula until the layer is even. Carefully spoon the chocolate pudding over the first layer, and again smooth with a spatula until the layer is even. Top with the rest of the whipped topping, and decorate with pecans. Refrigerate until serving.

Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week!   Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!