So I made this pie like a month ago, and began writing this post out, but then got distracted by life, and forgot to publish it. Obviously, I’ve been neglecting this blog, partially because I’ve been busy but primarily because I haven’t made a lot of new stuff. I’ve been living on spaghetti and tofu balls and Veganomicon recipes that I can’t really repost lately, plus lots of Spiral. This week I’m going to try to post more, mainly because I’m super swamped with papers, reading, and graduate school applications, and cooking is always a good stress reliever.
So, for now, the Smlove Pie recipe. Later posts possibly include chocolate chip cookies, tofu cacciatore, and chickpea cutlets. Yay!
Re: the Smlove Pie, Isa posted the recipe on her LJ, so that’s the actual recipe. As per usual, I made a few changes, so I’m posting what I did.
For the graham cracker crust:
12 graham crackers (or 1 3/4 cups graham cracker crumbs)
1/4 cup canola oil
For the chocolate pie filling:
1 lb silken tofu, drained
1/4 cup chocolate liquor
2 teaspoons pure vanilla extract
2 Tablespoons arrowroot
12 oz bittersweet chocolate, melted
For the caramel peanut butter:
1/3 cup natural peanut butter (I used smooth), at room temperature
3 tablespoons pure maple syrup
splash soymilk
For the maple candied pecans:
1 cup pecans
2 teaspoons canola oil
1/8 teaspoon salt
2 tablespoons maple syrup
For the chocolate drizzle:
4 oz bittersweet chocolate, chopped (or 1/4 cup chocolate chips)
1/4 cup soy or rice milk
Preheat oven to 350F.
Prepare the crust:
Put the graham crackers into the food processor until they are tiny little crumbs. Then put them in a bowl with the oil and mix around with your hands.
Spray a 10 inch pie pan with cooking spray. Put the crumbs into the pie pan and firmly press them to the bottom and sides of plate. Set aside.
Prepare the filling:
First melt your chocolate. Crumble the tofu into a blender or food processor. Add the liquer, vanilla and arrow root and blend until completely smooth. Scrape down the sides to make sure you get everything. Add the chocolate and blend again until completely combined.
Pour the filling into the pie crust and bake for 40 minutes. The center may still be jiggly, but that’s fine. Let cool on a counter top for 10 minutes then chill in the fridge for at least 3 hours, the top of the pie should be firm to the touch.
Meanwhile . . .
Prepare your candied pecans:
Mix oil, maple syrup, and pecan pieces together in a bowl. Spread onto a non-stick baking sheet, and bake for about 10 minutes, or until the liquid is boiling. Let cool, then place in the fridge on a plate, or on parchment paper if you have it.
Once the pie has been chilling for at least 3 hours, prepare the peanut butter caramel and chocolate drizzle. Have your pie out and ready to be assembled.
To prepare the peanut butter caramel:
Stir all the ingredients together in a small sauce pan. Gently heat everything over low heat, stirring constantly with a fork, just until smooth and heated through. Isa says, “It should fall from your fork in ribbons.” I had to add a bunch of soymilk to the peanut butter to keep it from sticking and getting messed up. Like 1/3 of a cup? My peanut butter was really dry; if your peanut butter is not, skip the soymilk. Or you can add brown rice syrup, which I did/do not own. Be careful not to over dry/cook/heat/burn the peanut butter.
Pour the mixture over the center of the pie. Get your pecans and place them on top of the caramel, pressing them in firmly. You may have to break the pecans apart from each other if they were touching.
Prepare chocolate drizzle:
In a small sauce pan, heat the soy milk. Once hot, add the chocolate and lower heat. Whisk until completely combined. Turn the heat off and let cool.
Drizzle the chocolate with a spoon. Chill for 10 minutes. CUT. SERVE. EAT. ENJOY.
YUM.
Mad Vegan in the Kitchen 