No-Bake Black Bottom-Peanut Butter Silk Pie
I just got Isa Chandra Moskowitz's Vegan With A Vengeance (and, yay- vegancooking gets an honourable mention!), which is a damn fine cookbook and you should buy it and make her rich beyond her wildest imaginings. Or something. I am currently marinading tempeh strips for breakfast, but I've already made the No-Bake Black Bottom-Peanut Butter Silk Pie, and most of it is gone, so no photos. Recipe, however,
No-Bake Cookie Pie Crust:
1 1/2 c. wafer-like chocolate cookies, crumbled
2 tbsp sugar
1/8 tsp salt
1/4 c. canola oil
1 tbsp rice/soymilk
* In food processor, combine cookies, sugar, and salt. Pulse into fine crumbs
* Place in pie pan and drizzle oil over crumbs. Mix well with fingers
* Press into pan and refridgerate until using
(I had a store-bought chocolate pie-crust to hand)
Chocolate Bottom
4oz semisweet chocolate, melted
1/4 c. rice or soymilk (I used soy creamer)
* Add milk to melted chocolate and whisk with a fork until smooth
* Pour most of this into the pie crust, reserving some for drizzling over pie, and refridgerate until using
Peanut Butter Silk Filling
12oz extra-firm silken tofu of the asceptically vacuum-packed variety (I used ordinary extra-firm with no problem)
3/4 c. creamy peanut butter
1 1/2 c. icing [confectioners] sugar
2 tsp vanilla extract
2/3 c. coconut milk/soy creamer/ricemilk/soymilk (in order of authorial preference)
1 1/4 c. boiling water
3 tbsp agar flakes
* Place first 4 ingredients in food processer and whizz several minutes until very smooth
* Meanwhile, place boiling water and agar flakes in pan over moderate heat and stir constantly until agar is dissolved (this took a bit over 10 minutes)
* The agar and milk/creamer should add up to 1 cup, so put the agar into a measuring jug and add milk/creamer to 1 cupfull and add to food processor and blend well
* Slowly pour mix into pie crust and drizzle remaining melted ganache over the top
* Chill at least 3 hours
* Eat too much of it and rationalise that it is homemade and involves tofu and that this balances out the sugar and chocolate.
No-Bake Cookie Pie Crust:
1 1/2 c. wafer-like chocolate cookies, crumbled
2 tbsp sugar
1/8 tsp salt
1/4 c. canola oil
1 tbsp rice/soymilk
* In food processor, combine cookies, sugar, and salt. Pulse into fine crumbs
* Place in pie pan and drizzle oil over crumbs. Mix well with fingers
* Press into pan and refridgerate until using
(I had a store-bought chocolate pie-crust to hand)
Chocolate Bottom
4oz semisweet chocolate, melted
1/4 c. rice or soymilk (I used soy creamer)
* Add milk to melted chocolate and whisk with a fork until smooth
* Pour most of this into the pie crust, reserving some for drizzling over pie, and refridgerate until using
Peanut Butter Silk Filling
12oz extra-firm silken tofu of the asceptically vacuum-packed variety (I used ordinary extra-firm with no problem)
3/4 c. creamy peanut butter
1 1/2 c. icing [confectioners] sugar
2 tsp vanilla extract
2/3 c. coconut milk/soy creamer/ricemilk/soymilk (in order of authorial preference)
1 1/4 c. boiling water
3 tbsp agar flakes
* Place first 4 ingredients in food processer and whizz several minutes until very smooth
* Meanwhile, place boiling water and agar flakes in pan over moderate heat and stir constantly until agar is dissolved (this took a bit over 10 minutes)
* The agar and milk/creamer should add up to 1 cup, so put the agar into a measuring jug and add milk/creamer to 1 cupfull and add to food processor and blend well
* Slowly pour mix into pie crust and drizzle remaining melted ganache over the top
* Chill at least 3 hours
* Eat too much of it and rationalise that it is homemade and involves tofu and that this balances out the sugar and chocolate.