Tuesday, May 24, 2011

No Bake Black Bottom - Peanut Butter Silk Pie

Well, as some of you may know, I have managed to kill my oven about 10 days ago and in true ADD style, I have yet to get around to calling the landlord about it. Instead, I planned my week sans oven. I am working my way through a variety of recipes from Vegan with a Vengeance written by Isa Chandra Moskowitz. I have never let the lack of an oven or any kitchen appliance stop me from having dessert and this week was no exception. I scanned through her book and found something perfect for testing - A no bake pie.

These sort of recipes scare me a bit. I get a little nervous when the instructions are to dump in a package of tofu into anything that is meant as dessert. Combine that with my fear of gelatinous sea vegetables and got a recipe full of fear! Some use love as a secret ingredient... not me!

Agar Agar anyone?

So it is time to get over this silly fear. What's to be scared of? Luckily this recipe is going to drown the scary ingredients with chocolate, peanut butter, and more chocolate. Besides, I think the animal derived alternative should be considered much scarier. I mean it is made of cartilage and connective tissue of animals... ew.

So here is the recipe and my review of it below:

No-Bake, Black Bottom-Peanut Butter Silk Pie
For the crust:
  • 1 1/2 half cups of chocolate cookies, crushed
  • 2 Tbsp of granulated sugar
  • 1/8 tsp of salt
  • 1/4 cup canola oil
  • 1 Tbsp of rice or soy milk
For the chocolate bottom:
  • 4 oz of bakers chocolate
  • 1/4 cup soy milk
For the filling:
  • 12 oz  extra firm tofu silken tofu
  • 3/4 cup creamy all-natural peanut butter
  • 1 1/2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 2/3 cup of coconut milk
  • 1 1/4 cup of boiling water
  • 3 Tbsp agar
Prepare the crust:
Combine the sugar and the wafers in a food processor and blend until it is fine crumbs. Pour into a pie plate and add the oil and mix with your fingers. Add the milk and mix again and press into the bottom of the pan. Put in the fridge to chill.

Chocolate bottom:
Melt the chocolate in a double boiler. When the chocolate has melted, add the soy milk and whisk until smooth. Remove from the heat. Pour most of this mixture on to the crust reserving a couple tablespoons for drizzling on the pie. Put the pie crust in the fridge.

Make the filling:
In a blender combine the silken tofu, peanut butter, sugar, and vanilla and blend until smooth. In a sauce pan boil the water and add the agar. Stir constantly until it is completely dissolved (about 10 min). Pour it into a glass measuring cup (not plastic). There should be about 1/3 of a cup or so. Add this to the blender and then add enough coconut milk to make a cup (i.e. if you have a 1/3 agar, you will need 2/3 cup of milk). Pour the milk in the blend and blend until smooth and combined.

Slowly pour the filling into the pie crust. pour the remaining chocolate on top and make a pretty design. Put it back in the fridge and cool for three hours.

So when I made this recipe, my chocolate did not turn out ok. I wonder if maybe the recipe has a typo and really it should have half the amount of baker's chocolate. It still worked, but the chocolate layer I had was too thick and it over powered the peanut butter filling. Other than that, this recipe, was easy and super yummy! I recommend for a hot day when you don't want to use an oven.

Sorry about the lack of pictures on this one, I forgot to put my memory card in while I was snapping away, so all I was able to get were pictures of the proof that I did eat a quarter of the pie for dinner. :)

1 comment:

  1. This looks divine! If you want to try another no bake tofu pie, check out my recipe for Chocolate Raspberry Tofu Pie on my blog on the home page :-)