Pies
If you've followed this for a while, you're probably aware that I'm partial to pies. It doesn't matter the season or time of day, there's just something about them that gets my attention almost every time.
To that end, here are six yummy pie recipes to check out, including Easy Vegan Sweet Potato Pie and Silky Chocolate Peanut Butter Pie. Do I have your attention yet? Enjoy!
FROZEN CRANBERRY-CREAM PIE
This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.
Ingredients
1 12-oz. bag fresh or frozen cranberries
3/4 cup packed light brown sugar
1/8 tsp. ground allspice
1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes
1 9-inch prepared graham cracker crust
Preparation
Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.
Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.
VEGAN PUMPKIN PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This is an easy homemade vegan pumpkin pie recipe. It's a quick, simple, dairy-free, and vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie.
"If you've never tried making a pie with tofu as a base, fear not. It really is super easy, super quick, and super delicious, and, believe it or not, won't actually taste the tofu at all. The tofu just serves as a base to carry all the other flavors, including the pumpkin, and those fantastic fall spices: ginger, nutmeg, cinnamon, and vanilla."
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Servings: 6 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-pumpkin-pie-recipe-3376760.
Ingredients
3/4 pound silken tofu
1 (16-ounce) can pumpkin puree
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup oil
1 teaspoon pure vanilla extract
1 cup brown sugar, packed
1-1/2 tablespoons molasses
1 prepared pie crust
Directions
Gather the ingredients and preheat the oven to 350 F.
Place the silken tofu and the pumpkin puree in a food processor or blender, and process until smooth.
Add in the ground cinnamon, ginger, nutmeg, salt, oil, vanilla, brown sugar, and molasses and process again until smooth.
Pour this mixture into a prepared pie crust.
Bake your pumpkin pie in the oven for 1 hour.
Chill before serving and top with whipped cream or non-dairy whipped cream if desired.
Tips
If your pumpkin pie still doesn't seem to want to firm up, reduce your oven temperature to about 225 F, and leave it in another 10 to 15 minutes. Remove the pie, allow it to cool slightly then stick in the refrigerator until it is completely cool. Then, stick it in the freezer for about 20 minutes.
How long have those spices been sitting in the back of your cupboard? For the most vibrant flavor, you should use fresh spices. It might be time to hit the grocery store and pick up some new and fresh cinnamon, ginger and nutmeg.
QUICK VEGAN CHOCOLATE PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This super easy chocolate peanut butter tofu pie, similar to a French silk pie, is vegan and can be prepared in just a few minutes. Just be sure to use vegan chocolate. Use a gluten-free pie crust and this vegan pie can easily be made gluten-free as well.
"This one is a classic recipe that's been floating around vegan circles for decades now. Sure, you can make vegan pies much fancier than this one (with much more expensive and unique ingredients), but we like to keep it old school and simple, from time to time. Plus, all of these ingredients are things you can easily keep on hand, and once you've tried this recipe a few times, you can probably whip it up off the top of your head.
"It's tofu as a base, chocolate chips (check the ingredients if you're vegan), and peanut butter for flavor and a little bit of soy milk to mix it all together. Blend, bake, chill, and done.
"Be sure you use semisweet chocolate chips in this recipe since there's otherwise no sugar. It's not a supersweet recipe, even with the semi-sweet chocolate chips, but the richness of the peanut butter more than makes up for it, in my opinion. If you're used to super-sweet desserts, you might disagree, or, you might be pleasantly surprised with just how much you like it.
"Enjoy your chocolate tofu peanut butter pie."
Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 8; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/quick-vegan-chocolate-pie-3376759.
Ingredients
1/2 cup chocolate chips
1 (12-ounce) package silken tofu, or firm tofu
1/2 cup peanut butter
2 tablespoons soy milk
1 pre-made pie crust
Directions
Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn't burn.
You can use a double boiler if you have one.
Once the chocolate is melted, blend together the silken tofu, peanut butter, chocolate, and soy milk in the blender until smooth and creamy, adding a bit more soy milk if necessary.
Pour into pie crust and refrigerate until firm, at least one hour.
EASY VEGAN SWEET POTATO PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This vegan sweet potato pie recipe is quick and easy to put together thanks to the simple preparation and pre-made crust—you can have the pie in the oven in less than 10 minutes. Like many easy vegan desserts, this recipe uses tofu to replace the typical butter, milk, and eggs, so you get a healthy boost of soy protein while satisfying your sweet tooth. What sets it apart, however, is that the pie calls for both silken and firm or extra firm tofu; silken tofu provides a creamy texture, and the addition of the extra firm tofu helps set and firm up the pie.
"To make this vegan sweet potato pie, all you have to do is put a few ingredients like canned sweet potatoes, spices, and silken tofu in the blender, blend it up, and then pour into a prepared pie crust. The longest part is the baking time; this pie needs an hour and a half in the oven."
Prep Time: 10 minutes; Cook Time: 90 minutes; Total Time: 100 minutes; Servings: 8 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-sweet-potato-pie-recipe-3376757.
Ingredients
1 (24-ounce) can sweet potatoes in syrup
14 ounces silken (soft) tofu
14 ounces extra-firm tofu
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1 vegan pie crust, thawed if frozen
Directions
Gather the ingredients. Preheat the oven to 350 F.
Drain most of the liquid from the sweet potatoes in syrup, reserving about 2 tablespoons of the liquid.
Place the silken tofu, extra firm tofu, the sweet potatoes, and the reserved liquid in a blender or a food processor and process until smooth, creamy, and free of lumps.
Add the cinnamon, ginger, nutmeg, salt, vanilla extract, and sugar and process, stopping to scrape down the sides a couple of times.
Once the batter is completely smooth, taste and adjust the spices if needed. Pour into the pie shell and bake for 1-1/2 hours, or until a toothpick inserted in the center comes out clean.
Place on a rack to cool.
Slice and enjoy.
Finding a Vegan Pie Crust
Mrs. Smith frozen pie crusts are vegan, and Whole Foods sells a vegan pre-made pie crust. Most other natural food stores will carry at least one brand of vegan pie crusts which you will find in the frozen food aisle. You can also make a homemade vegan pie crust.
SILKY CHOCOLATE PEANUT BUTTER PIE
This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.
To view this online, click here.
Ingredients
1 cup chocolate chips
16 ounces soft silken tofu, drained
2/3 cup creamy peanut butter
1/2 cup sugar
1/2 teaspoon vanilla
1 prepared graham cracker crust
Directions
Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
Stir until smooth.
Cool slightly.
Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
Add chocolate and whirl until combined.
Pour into crust.
Cover with plastic wrap and refrigerate several hours until filling is set.
Can garnish with peanuts, melted chocolate or whipped cream.
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
To that end, here are six yummy pie recipes to check out, including Easy Vegan Sweet Potato Pie and Silky Chocolate Peanut Butter Pie. Do I have your attention yet? Enjoy!
FROZEN CRANBERRY-CREAM PIE
This was in the November 2013 issue of Vegetarian Times (page 40). It begins, "Sweet-tart cranberry sauce is swirled together with Greek frozen yogurt for an easy holiday dessert. If you’re not a fan of allspice, try ground cloves or cinnamon instead. For a sweeter, creamier pie, double the amount of frozen yogurt." Makes 8 servings. Great for holiday table
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-cranberry-cream-pie/.
Ingredients
1 12-oz. bag fresh or frozen cranberries
3/4 cup packed light brown sugar
1/8 tsp. ground allspice
1 cup vanilla Greek frozen yogurt, softened 10 to 15 minutes
1 9-inch prepared graham cracker crust
Preparation
Bring cranberries, light brown sugar, 1/2 cup water, allspice, and a dash of salt, if desired, to a simmer in large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 10 minutes, or until mixture is thickened. Mash with potato masher to break up any remaining whole cranberries. Transfer to large bowl, and cool.
Fold frozen yogurt into cooled cranberry sauce. Spread in prepared crust. Freeze 2 hours, or until firm.
VEGAN PUMPKIN PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This is an easy homemade vegan pumpkin pie recipe. It's a quick, simple, dairy-free, and vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie.
"If you've never tried making a pie with tofu as a base, fear not. It really is super easy, super quick, and super delicious, and, believe it or not, won't actually taste the tofu at all. The tofu just serves as a base to carry all the other flavors, including the pumpkin, and those fantastic fall spices: ginger, nutmeg, cinnamon, and vanilla."
Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Servings: 6 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-pumpkin-pie-recipe-3376760.
Ingredients
3/4 pound silken tofu
1 (16-ounce) can pumpkin puree
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup oil
1 teaspoon pure vanilla extract
1 cup brown sugar, packed
1-1/2 tablespoons molasses
1 prepared pie crust
Directions
Gather the ingredients and preheat the oven to 350 F.
Place the silken tofu and the pumpkin puree in a food processor or blender, and process until smooth.
Add in the ground cinnamon, ginger, nutmeg, salt, oil, vanilla, brown sugar, and molasses and process again until smooth.
Pour this mixture into a prepared pie crust.
Bake your pumpkin pie in the oven for 1 hour.
Chill before serving and top with whipped cream or non-dairy whipped cream if desired.
Tips
If your pumpkin pie still doesn't seem to want to firm up, reduce your oven temperature to about 225 F, and leave it in another 10 to 15 minutes. Remove the pie, allow it to cool slightly then stick in the refrigerator until it is completely cool. Then, stick it in the freezer for about 20 minutes.
How long have those spices been sitting in the back of your cupboard? For the most vibrant flavor, you should use fresh spices. It might be time to hit the grocery store and pick up some new and fresh cinnamon, ginger and nutmeg.
QUICK VEGAN CHOCOLATE PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This super easy chocolate peanut butter tofu pie, similar to a French silk pie, is vegan and can be prepared in just a few minutes. Just be sure to use vegan chocolate. Use a gluten-free pie crust and this vegan pie can easily be made gluten-free as well.
"This one is a classic recipe that's been floating around vegan circles for decades now. Sure, you can make vegan pies much fancier than this one (with much more expensive and unique ingredients), but we like to keep it old school and simple, from time to time. Plus, all of these ingredients are things you can easily keep on hand, and once you've tried this recipe a few times, you can probably whip it up off the top of your head.
"It's tofu as a base, chocolate chips (check the ingredients if you're vegan), and peanut butter for flavor and a little bit of soy milk to mix it all together. Blend, bake, chill, and done.
"Be sure you use semisweet chocolate chips in this recipe since there's otherwise no sugar. It's not a supersweet recipe, even with the semi-sweet chocolate chips, but the richness of the peanut butter more than makes up for it, in my opinion. If you're used to super-sweet desserts, you might disagree, or, you might be pleasantly surprised with just how much you like it.
"Enjoy your chocolate tofu peanut butter pie."
Cook Time: 0 minutes; Total Time: 5 minutes; Servings: 8; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/quick-vegan-chocolate-pie-3376759.
Ingredients
1/2 cup chocolate chips
1 (12-ounce) package silken tofu, or firm tofu
1/2 cup peanut butter
2 tablespoons soy milk
1 pre-made pie crust
Directions
Melt the chocolate chips over low heat, stirring frequently to ensure the chocolate doesn't burn.
You can use a double boiler if you have one.
Once the chocolate is melted, blend together the silken tofu, peanut butter, chocolate, and soy milk in the blender until smooth and creamy, adding a bit more soy milk if necessary.
Pour into pie crust and refrigerate until firm, at least one hour.
EASY VEGAN SWEET POTATO PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This vegan sweet potato pie recipe is quick and easy to put together thanks to the simple preparation and pre-made crust—you can have the pie in the oven in less than 10 minutes. Like many easy vegan desserts, this recipe uses tofu to replace the typical butter, milk, and eggs, so you get a healthy boost of soy protein while satisfying your sweet tooth. What sets it apart, however, is that the pie calls for both silken and firm or extra firm tofu; silken tofu provides a creamy texture, and the addition of the extra firm tofu helps set and firm up the pie.
"To make this vegan sweet potato pie, all you have to do is put a few ingredients like canned sweet potatoes, spices, and silken tofu in the blender, blend it up, and then pour into a prepared pie crust. The longest part is the baking time; this pie needs an hour and a half in the oven."
Prep Time: 10 minutes; Cook Time: 90 minutes; Total Time: 100 minutes; Servings: 8 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-sweet-potato-pie-recipe-3376757.
Ingredients
1 (24-ounce) can sweet potatoes in syrup
14 ounces silken (soft) tofu
14 ounces extra-firm tofu
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1 vegan pie crust, thawed if frozen
Directions
Gather the ingredients. Preheat the oven to 350 F.
Drain most of the liquid from the sweet potatoes in syrup, reserving about 2 tablespoons of the liquid.
Place the silken tofu, extra firm tofu, the sweet potatoes, and the reserved liquid in a blender or a food processor and process until smooth, creamy, and free of lumps.
Add the cinnamon, ginger, nutmeg, salt, vanilla extract, and sugar and process, stopping to scrape down the sides a couple of times.
Once the batter is completely smooth, taste and adjust the spices if needed. Pour into the pie shell and bake for 1-1/2 hours, or until a toothpick inserted in the center comes out clean.
Place on a rack to cool.
Slice and enjoy.
Finding a Vegan Pie Crust
Mrs. Smith frozen pie crusts are vegan, and Whole Foods sells a vegan pre-made pie crust. Most other natural food stores will carry at least one brand of vegan pie crusts which you will find in the frozen food aisle. You can also make a homemade vegan pie crust.
SILKY CHOCOLATE PEANUT BUTTER PIE
This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.
To view this online, click here.
Ingredients
1 cup chocolate chips
16 ounces soft silken tofu, drained
2/3 cup creamy peanut butter
1/2 cup sugar
1/2 teaspoon vanilla
1 prepared graham cracker crust
Directions
Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
Stir until smooth.
Cool slightly.
Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
Add chocolate and whirl until combined.
Pour into crust.
Cover with plastic wrap and refrigerate several hours until filling is set.
Can garnish with peanuts, melted chocolate or whipped cream.
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
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