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5/26/07 09:26 am - starshinedoll - Vegan Coconut Pie Pie

Alright, I didn't make this recipe, and it is not simple, but it looks so goddamned tasty I couldn't resist. There are a few subrecipes in it, so it takes a little longer to make. You might want to make it the night before, but you WILL be tempted to snag a piece.

- 2 chocolate cookie crumb readymade pie crusts
- homemade vegan coconut caramel

- 1 cup vegan sugar
- 1 cup light corn syrup
- 1 cup coconut milk (not "lite")
- 4 tbsp. non-whey margarine
- 1 tsp. vanilla extract
- homemade vegan sweetened condensed coconut milk
- 2 cups coconut milk (not "lite)
- 1 cup vegan sugar
- 1/2 tsp. vanilla extract
- 1 8-ounce package Tofutti Better Than Cream Cheese No Butterfat
(plain, softened)
- 3/4 cup peanut butter, smooth or crunchy
- 1 tsp. vanilla extract
- 1 can soy whipped topping
- 1 tsp. sugar (not needed if you are using whipped topping)
- 2 ounces semisweet chocolate


Vegan Coconut Caramel:
Mix all ingredients in saucepan with heavy bottom. Heat on low and stir constantly until fully mixed. Raise heat to medium and heat to firm ball stage (245-250 degrees F, 118-120 degrees C), stirring occasionally. Remove from heat and stir in vanilla extract. Carefully pour half into each readymade pie crust. Refrigerate while working on the next steps. (This won't have that classic caramel color, it will be sort of silvery-white. If this really bothers you, add a few drops of food coloring before starting heating it.)

Vegan Sweetened Condensed Milk:
Mix all ingredients in saucepan with heavy bottom. Stir to dissolve sugar. Warm to just under a simmer. Keep at this temperature for 10-15 minutes, stirring often. Refrigerate until consistency cools before going on to the next step.

Peanut Butter Filling:
In a large bowl, beat softened Toffuti until fluffy. Add the cooled sweetened condensed coconut milk and peanut butter and beat until smooth. Mix in vanilla. Fold in 3/4 cup whipped soy topping; save the rest for garnish. Pour half into each readymade pie crust.

Break apart chocolate and put into a small plastic baggie. Microwave on low (aka Defrost or 50% power) for 15 seconds at a time, turning it over, until melted, squish it towards one bottom corner of the plastic baggie and use scissors to cut off just the very tip of the corner. (Think a hole just larger than 2 pinholes side by side.) Squeeze bag to put chocolate on top in any design you like - I simply went side to side and then up and down for a lattice effect.

Add extra whipped cream/whipped topping around edge. Chill 2-4 hours until set or overnight.

Serves 6-8

Snagged from The AntiCraft, Imbolc 2007 series.
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