If you've been reading this recipe section, it'll come as no surprise that I LOVE anything with peanut butter and chocolate. This pie is adapted from a recipe in the Post Punk Kitchen's Vegan With a Vengeance. Any references to "ICM" are towards one of the book's authors, Isa Chandra Moskowitz.
1 Chocolate Cookie Pie Crust (there's a recipe for this but I just buy one pre-made)
For chocolate pie bottom:
- 4oz chocolate chips
- 1/4 cup nondairy milk
For Filling:
- 12oz extra-firm silken tofu (like Mori-Nu...if you get anything other than extra-firm silken you will fail.)
- 3/4 cup peanut butter
- 1 1/2 cups confectioners sugar
- 2 tsp vanilla
- 2/3 cup nondairy milk
- 1 1/4 cups boiling water
- 3 Tbs agar
Crust:
Melt chocolate in a makeshift double boiler (I use a glass measuring cup, stick it in the boiling water and stir). When chocolate has melted, stir in milk until smooth. Pour MOST of the mixture into the pie crust to coat the bottom. Save some to drizzle onto the finished pie later. Pop the chocolate-coated pie crust into the fridge to harden while you prepare the filling.
Filling:
Combine tofu, pb, sugar and vanilla in a blender. Blend until smooth. Boil the agar in 1 1/4 cups boiling water, stirring constantly until dissolved. This takes about 10 minutes.
When the agar is all dissolved, pour the liquid into a glass measuring cup. You want 1 cup of liquids total, so 1 cup minus the amount of agar you have equals the amount of milk you want to add to the blender. So, if you find yourself with 1/3 cup agar, add 2/3 cup milk to your blender and blend. If you have half a cup of agar, add half a cup of milk to the blender and blend. If you have more than half a cup of agar, you should dump it back into the sauce pan and continue cooking because you're not done.
Once you've added the appropriate amount of milk to your blender and blended it up, then add the hot agar mixture and blend again. This is your soon-to-be-gelatinous pie filling! Pour it into your pie crust. Then drizzle the leftover chocolate (you should've saved some from the batch for the pie bottom) on top and run a butter knife through it to make pretty designs.
Refrigerate covered and when it has firmed up, eat!!! ICM suggests it be chilled for at least 3 hrs but I've definitely eaten it in half that time.
Piece out!
1 Chocolate Cookie Pie Crust (there's a recipe for this but I just buy one pre-made)
For chocolate pie bottom:
- 4oz chocolate chips
- 1/4 cup nondairy milk
For Filling:
- 12oz extra-firm silken tofu (like Mori-Nu...if you get anything other than extra-firm silken you will fail.)
- 3/4 cup peanut butter
- 1 1/2 cups confectioners sugar
- 2 tsp vanilla
- 2/3 cup nondairy milk
- 1 1/4 cups boiling water
- 3 Tbs agar
Crust:
Melt chocolate in a makeshift double boiler (I use a glass measuring cup, stick it in the boiling water and stir). When chocolate has melted, stir in milk until smooth. Pour MOST of the mixture into the pie crust to coat the bottom. Save some to drizzle onto the finished pie later. Pop the chocolate-coated pie crust into the fridge to harden while you prepare the filling.
Filling:
Combine tofu, pb, sugar and vanilla in a blender. Blend until smooth. Boil the agar in 1 1/4 cups boiling water, stirring constantly until dissolved. This takes about 10 minutes.
When the agar is all dissolved, pour the liquid into a glass measuring cup. You want 1 cup of liquids total, so 1 cup minus the amount of agar you have equals the amount of milk you want to add to the blender. So, if you find yourself with 1/3 cup agar, add 2/3 cup milk to your blender and blend. If you have half a cup of agar, add half a cup of milk to the blender and blend. If you have more than half a cup of agar, you should dump it back into the sauce pan and continue cooking because you're not done.
Once you've added the appropriate amount of milk to your blender and blended it up, then add the hot agar mixture and blend again. This is your soon-to-be-gelatinous pie filling! Pour it into your pie crust. Then drizzle the leftover chocolate (you should've saved some from the batch for the pie bottom) on top and run a butter knife through it to make pretty designs.
Refrigerate covered and when it has firmed up, eat!!! ICM suggests it be chilled for at least 3 hrs but I've definitely eaten it in half that time.
Piece out!
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