Full Moon Chocolate Pie
At some point yesterday, I got the notion that I wanted to create a “special for Halloween” pie. Hasn’t life been stressful and difficult enough? Let’s elevate through carbs and the celebration of this wonderful holiday. Since Halloween falls on a full moon this year and a rare blue moon, meaning two full moons in one month, how better to enjoy than with a different kind of moon pie? Once I saw the moon in my mind’s eye, then I couldn’t resist seeing it with a bat. So a Halloween pie was born just like that.
This would work with any cookie cutters to use as the stencil tool but of course I think seasonal Halloween ones are best. Pumpkin or cats would also be seasonally appropriate. I had some sprinkles at home to add to the festiveness of the pie.
None of this matters much if the pie doesn’t taste good, so I will just let you know that this is the real deal: dense, chocolatey, rich and creamy, reminiscent of French silk. I hope you enjoy!
1 vegan pie crust, prepared according to directions or baked from scratch
16-ounces firm silken tofu, drained
1½ cups slavery-free, vegan chocolate chips, melted (or the same amount chocolate bar)
1 teaspoon pure vanilla extract
¼ cup unbleached sugar
½ cup plus a few tablespoons tub-variety vegan whipped topping
Approximately ¼ cup chocolate wafer cookies, processed into crumbs
Extra sprinkles and colored sugar for decorations
Place the tofu, melted chocolate, vanilla and sugar in a blender and process until smooth. Pour into the baked pie crust and refrigerate for two hours. (It will become firmer.) Spoon the whipped topping into the middle of the chilled pie and move out from the middle to make a circle. (It doesn’t need to be perfect, we are having fun.) Place your cookie cutter in the white circle and fill the interior with your wafer crumbs, as if you are filling in a stencil. Lightly pat down and then gently lift up your cookie cutter. Decorate as you like and refrigerate for another hour or so. Cut and serve cold.
At some point yesterday, I got the notion that I wanted to create a “special for Halloween” pie. Hasn’t life been stressful and difficult enough? Let’s elevate through carbs and the celebration of this wonderful holiday. Since Halloween falls on a full moon this year and a rare blue moon, meaning two full moons in one month, how better to enjoy than with a different kind of moon pie? Once I saw the moon in my mind’s eye, then I couldn’t resist seeing it with a bat. So a Halloween pie was born just like that.
This would work with any cookie cutters to use as the stencil tool but of course I think seasonal Halloween ones are best. Pumpkin or cats would also be seasonally appropriate. I had some sprinkles at home to add to the festiveness of the pie.
None of this matters much if the pie doesn’t taste good, so I will just let you know that this is the real deal: dense, chocolatey, rich and creamy, reminiscent of French silk. I hope you enjoy!
1 vegan pie crust, prepared according to directions or baked from scratch
16-ounces firm silken tofu, drained
1½ cups slavery-free, vegan chocolate chips, melted (or the same amount chocolate bar)
1 teaspoon pure vanilla extract
¼ cup unbleached sugar
½ cup plus a few tablespoons tub-variety vegan whipped topping
Approximately ¼ cup chocolate wafer cookies, processed into crumbs
Extra sprinkles and colored sugar for decorations
Place the tofu, melted chocolate, vanilla and sugar in a blender and process until smooth. Pour into the baked pie crust and refrigerate for two hours. (It will become firmer.) Spoon the whipped topping into the middle of the chilled pie and move out from the middle to make a circle. (It doesn’t need to be perfect, we are having fun.) Place your cookie cutter in the white circle and fill the interior with your wafer crumbs, as if you are filling in a stencil. Lightly pat down and then gently lift up your cookie cutter. Decorate as you like and refrigerate for another hour or so. Cut and serve cold.
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