‘Nana Split Ice Cream Pie

Vanilla Ice Cream (recipe from Vegan Ice Cream Paradise blog, but with changes)

1 c. light coconut milk
1 c. soy milk (or any non-dairy milk)
3/8 c. sugar
1 T. arrowroot
1 t. vanilla extract

Mix 2 Tbsp of soy milk with the 1 tablespoon of arrowroot and set aside.

Mix the soy creamer, soy milk, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract.

Set the ice cream mixture aside to cool in fridge.

Graham Cracker Crust:

½ box graham crackers smashed to crumbs (Keebler brand Original are vegan, I believe)

¼ cup Earth Balance, melted

Mix the EB and graham cracker crumbs, then press into pie plate

Set aside.

Pie Assembly:

1 or 2 bananas, sliced

Handful of strawberries, sliced

Chocolate ganache ( 2/3 cup of chocolate chips melted in ¼ cup plus 2 tbsp warm soymilk)

Chopped peanuts

Layer the sliced bananas in the crust. I did one layer with one banana, but it depends on how big your banana is (hehe). Do the same with the strawberries. Pour the ice cream mix over the strawberries and bananas (there might be extra). If you don’t mind waiting around, you could let the ice cream freeze a little before doing the chocolate layer, but if you’re anxious to finish the pie (waiting for desserts is no fun) just carefully pour the chocolate over the top of the ice cream layer, garnish however you like with bananas, strawberries, and chopped peanuts and then stick it all in the freezer til frozen. Let it soften a little before slicing. Eat!

Coconut Lime Pie w/ Whole Wheat Oat Crust

Pie Filling:
2 1/2 cups fresh shredded coconut
3 1/2 T lime zest
1 cup raw sugar
1/4 cup lime juice
1 T vanilla
1 T agave nectar
1/2 t salt
1/4 cup cornstarch
1 cup non dairy milk (coconut or 1/2 coconut 1/2 vanilla soy)

Crust:
1/4 cup margarine
1/4 cup water
3/4 cup ground oats
1 heaping tablespoon ground flax seeds (optional)
1/2 cup whole wheat flour

Preheat Oven to 425F. Mix the dry ingredients for the crust. Cut in the margarine and add the water to the dry. Knead until blended and smooth, then roll out on a generously floured surface to fit the size of your pie pan. You can also just use an unbaked store bought vegan pie crust. Put the crust in the freezer while you prepare the filling. Mix everything for the filling together, except for the cornstarch and milk. Blend the cornstarch and milk together until smooth. Add that to the rest of the filling ingredients and mix well. Pour the filling ingredients into the chilled pie shell and bake for 60 minutes. Cover the edges with foil if they begin to brown too quickly. Cool on a wire rack until completely cool (or else it may be a little runny), slice and serve. Enjoy! :)

Minty Mudd Pie

Crust

Ingredients:

1/4 cup melted EB or vegan margarine

22 oreos, finely ground (approx. 1 1/4 cup crumbs)

Directions:

1)Crush oreos.

2)Stir in melted marg.

3)Press firmly into pie pan and bake at 350 for 10 minutes. Cool.

2 Layer Filling

Ingredients:

2 Deep Forest Mint chocolate bars, broken into pieces

1/2 cup vegan choc chips

1 box silken tofu

1/2 container tofutti

2 TB EB or vegan margarine

2 cups powdered sugar

1/2 tsp peppermint extract

Topping

1 cup vegan choc chips melted or chocolate shavings, mint leaves, etc….as garnish.

Directions:

1)Blend silken tofu until smooth in processor.

2)Melt chocolate bars and 1/2 cup choc chips in microwave until smooth. Stir every 30 seconds to prevent burning.

3)Pour melted chocolate into processor with tofu. Blend until fully incorporated.

4)Pour chocolate mixture into crust and chill until firm (about 2 hours).

5)To make mint crème layer, blend tofutti cream cheese with EB.

6)Blend in peppermint extract.

7)Slowly blend in powdered sugar 1/2 cup at a time.

8)Spread on top of chocolate layer and chill.

9)Drizzled on melted choc chips as garnish.

Chocolate Banana Coconut Crème Pie

Macadamia Graham Crust

Ingredients:

1/2 cup finely ground macadamia nuts(unsalted)

1 1/2 cups finely ground graham crackers

3 TBS sugar

1/3 cup EB melted

Mix all crust ingredients together well. Press firmly into pie plate. Bake at 350 for 12 minutes. Let cool to room temperature.

2 Layer Pie Filling

Ingredients:

2 ripe bananas

1 12oz box of silken tofu

8 oz vegan choc chips

1 3.5oz package of vegan vanilla pudding mix

1 1/2 cups coconut milk or soymilk(for making pudding)

I/2 cup shredded coconut

1 cup shredded coconut, toasted

1. Slice bananas and place in a single layer on bottom of pie crust.
2. Blend tofu in processor til smooth.
3. Add choc chips to microwave safe bowl and microwave 2 minutes, stirring every 30 secs until smooth and melted.
4. Pour melted chips into processor with the tofu and blend until completely incorporated.
5. Pour this chocolate mixture into crust covering banana slices.
6. Place in refrigerator and chill at least 2 hours or until set.
7. When choc layer is almost set, begin making the pudding layer.
8. Make pudding according to directions on box. (This should involve adding liquid to the mix and heating) *When making pudding for pies, I always use just a little more than half the liquid called for in directions. This makes a nice thick and flavorful pie filling.
9. Remove pudding from stove and stir in 1/2 cup of shredded coconut. Allow pudding to cool to room temperature.
10. Pour pudding on top of choc/banana layer. Chill.
11. Toast shredded coconut in a skillet over med heat. Stir often and don't let it burn. Sprinkle on top of pie before serving.

PMS Pie

1 9” graham cracker crust

Peanut Butter Brownie
¾ cup flour
½ cup cocoa
½ t baking powder
½ cup peanut butter
½ cup brown sugar
2 T oil
1 ½ T flax meal mixed with 4 T water (let stand a few minutes until gummy)
½ t vanilla
½ cup soy milk

Preheat oven to 350 degrees. Combine peanut butter, brown sugar, oil, vanilla, soy milk and flax mixture.
Add dry ingredients to peanut butter mixture and mix until combined- batter will be thick.
Scrape into graham cracker crust.
Bake in preheated oven for 26 to 30 minutes or until toothpick comes out relatively clean. Let cool; prepare cookie dough.

Cookie dough
1 cup flour
¾ cup brown sugar
¼ cup margarine
4 T soy milk
1 t vanilla
½ cup mini chocolate chips (optional)

Cream brown sugar and margarine, add margarine and soymilk and combine, add flour and optional chocolate chips and mix well. Spread dough over cooled brownie and refrigerate while you prepare mousse.

Mousse
½ block extra firm tofu (about a cup)
1/3 cup sugar
2 ½ T cocoa
½ t vanilla

Process all ingredients in food processor until smooth, creamy, light and fluffy. Depending on the strength of your processor this could take a couple of minutes…there should be not traces of tofu at all. Refrigerate for an hour or so then pipe decoratively on pie.

Tropical Delight Pie

Crust:
1 cup ground almonds
1 cup shredded unsweetened coconut
3 T sugar
2 T margarine (soft)

Mix almonds, coconut and sugar in bowl. Add margarine and mix in until mixture is the consistency of damp sand. Press mixture onto the bottom and up the sides of 9” pie plate. Bake at 400 degrees for 6 to 8 minutes or until slightly golden.

Let cool and proceed to pie filling;

2 cans coconut milk
2/3 cups sugar
½ cup cornstarch or arrowroot
1 ½ water
1 t vanilla
¾ cup drained crushed pineapple
¾ cup shredded unsweetened coconut

Optional:

½ cup shredded unsweetened toasted coconut*
1 cup diced mango
1 thinly sliced kiwi

In a bowl combine sugar, vanilla and water; set aside.

In a med largish saucepan bring coconut milk to a boil. Once coconut milk has come to a boil add cornstarch to sugar mixture and whisk until smooth and satiny. Stir into the boiling coconut milk. Cook for about 20 minutes over medium heat while stirring almost constantly with a wooden spoon. Filling should become very thick and creamy. When done remove from heat and mix in pineapple and non-toasted coconut, pour into prepared crust. Refrigerate for at least 2 hours. The longer it chills the better. Garnish if desired with mango, kiwi and toasted coconut.

• To toast coconut- add to dry skillet over medium heat moving coconut constantly ..should only take a minute or too. Due to fat content coconut will continue to cook when removed from heat so be careful not to burn.

Oatmeal Raisin Choclate Chip Cookie Pie

1 pie shell, homemade or storebought (graham cracker works well)
2 flax eggs
1/2 cup flour
3/4 cup brown sugar - packed
1/4 cup white sugar
1/2 cup earth balance - softened
1 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg or allspice
1 cup quick cooking oats
1/4 - 1/2 cup raisins
3/4 cup chocolate chips
1/4 chopped pecans or walnuts (optional)

Preheat oven to 325.

Mix everything together in one big bowl and pour it into the pie crust. For a 8" crust bake for about an hour and 10 minutes. For a 9" crust it might not take quite as long. Either way, when the top looks cooked and when a knife inserted halfway between the crust and the center of the pie comes out clean, it's done! Serve warm from the oven or reheat slices in the microwave.. it's delicious served a'la mode with some vanilla soy cream!

Choconut Pie

crust:
about 16 oreos (store brand, name brand, newman o's, doesnt matter)

chocolate layer:
1 pkg firm silken tofu
1/4 c turbinado sugar (white sugar would work as well)
1/2 c chocolate chips

peanut butter layer:
1 pkg silken tofu
1/4 c powdered sugar
3/4 c p-nut butter

chocolate p-nut topping:
1/2 c chocolate chips
1/2 c unsalted p-nuts

caramel topping:
1/8 c turbinado sugar (white sugar will work as well)
1/4 c water


Crush the oreos finely and push into crust form at bottom of pan and up about an inch of the pie pan.

Chocolate layer: blend tofu and sugar. Double boil the chocolate chips until melted. Add the chocolate chips to the tofu mix and blend. Pour this mix on top of the oreos and place in the freezer for at least 30 minutes.

Peanut butter layer: blend tofu, powdered sugar and peanut butter. Pour this mix on top of the chocolate layer. Put in freezer for at least 30 minutes.

Chocolate peanut topping: prepare a piece of parchment paper over something flat, small and freezable. Put peanuts on top of parchment paper. Double boil chocolate chips until melted. Pour chocolate over peanuts, cover the peanuts in chocolate and flatten out as thinly as possible. Put in the freezer for at least 15 minutes. After the chocolate topping and the peanut butter layer are solid, break apart the chocolate topping into small pieces (you wont be able to easily cut through these, so make sure they're small enough to cut around them when slicing the pie) and place on top of peanut butter layer. Leave the pie out while you make the...

Caramel layer: Toast the sugar in a small pan on medium high while boiling the water. When the water is boiling, pour the water over the sugar and heat until it bubbles and thickens. When its at your desired thickness, drizzle the caramel over the entire pie. Place pie in freezer until its time to eat!

Michigan Madness Cobbler

This is an everything but the kitchen sink kind of pie/cobbler as I used random things that I had around the kitchen— it turned out extremely yummy and easy and can’t imagine anyone not liking it, unless you hate pie in general, and if that’s the case why the heck would you be looking at pie recipes?

Crust

I adopted the Almond Oat crust from the Extra Veganza book

Ingredients:
2 cups almonds, finely ground
1 cup oats, finely ground
1/8 tsp sea salt
2 tbsp maple syrup
4 tbsp olive oil
3 tbsp sugar
2 tbsp soy milk

Mix almonds, oats and salt in a large bowl. Make a well in the center of the ingredients. In the well, put the syrup and oil, combining these two ingredients together first. Slowly incorporate the dry ingredients into the wet until all are thoroughly mixed together. Add in sugar, mix. Add in soy milk, mix. Add more if needed to get a moist consistency. Press into oiled pie pan.

1 Quart Michigan strawberries (fresh or frozen) hulled
1 pint Michigan cherries (sweet or tart, fresh or frozen) pitted
½ jar American Spoon Michigan sweet cherries “perfect fruit” (it’s like a baking sauce with whole fruit—it’s beyond awesome—but if you can’t find it you can use a similar canned or jarred cherry pie filling—but you don’t need a lot—maybe only 8 oz.)
¼ cup sugar

Combine everything and pour into crust

Cobbler Topping
½ cup raw quick oats
½ cup whole wheat flour
¼ cup sugar
¼ to ½ cup earth balance (I really wasn’t paying attention while I was measuring…)

Combine everything together to get a crumble mixture. Pour on to fruit filling.

Bake the whole thing for 30 minutes at 325 F then broil for 2 to 3 minutes to brown cobbler.
You can definitely dig into this right away—just don’t burn your tongue *ouch*

Tipsy Blueberry Cheesecake

Ingredients:
1cup Sugar
2cups Blueberry Wine with Brandy
1pint fresh Blueberries
8oz Cream Cheese
1/2cup Sugar
1tsp Vanilla
1tsp Lemon Juice
Graham Cracker Pie Crust

Directions:
In a medium pot over medium high heat stir together the 1c sugar and wine. Once the sugar granules are dissolved add in the blueberries and simmer until reduced by 3/4ths. This can take up to 90 minutes.
Beat together the cream cheese, 1/2c sugar, vanilla and lemon until creamy and smooth.
Gently fold the blueberry reduction.
Spoon into crust.
Bake at 325 for 20 minutes.

Chocolate Butterscotch Cream Pie w/ Hazelnut Macadamia Crust

Butterscotch layer:

2 Cups raw cashews
1 Cup buttershots/butterscotch schnapps (can use 1 Cup water w/ 2 tsp butterscotch extract)
1 TBSP maple syrup
1 tsp vanilla extract


Place cashews and buttershots in a bowl and let soak for at least 4 hours, preferrably overnight. Drain completely, reserving the liquid. Place cashews in the blender and blend until smooth. Add buttershots, maple syrup and vanilla and blend until smooth. Place in fridge and let chill until ready to use.


For the crust:

3/4 Cup raw hazelnuts
3/4 Cup raw macadamias
3/4 Cup sweet rice flour
1 TBSP Kahlua (or soymilk)
3 TBSP shortening
1 TBSP maple syrup
pinch of salt
Preheat oven to 350
Place hazelnuts and macadamias in food processor or blender and grind into a fine powder. Empty into a bowl and add kahlua, shortening, maple syrup and salt. Incorporate well. Dough should form a ball when pressed together. Press into a greased pie plate evenly and bake for 15-17 minutes.

Chocolate layer:

12 oz. Firm silken tofu (such as mori-nu)
1 Cup chocolate chips
1 Cup soymilk
3/4 Cup sugar
3 TBSP arrowroot
1 T godiva liquer (or 1 tsp chocolate extract)
1 tsp vanilla extract

Place tofu in blender and blend until completely smooth.
Place 1/2 cup soymilk in a container and whisk in the arrowroot until completely dissolved. Set aside. Put the other 1/2 cup of soymilk and all of the chocolate chips in a small saucepan and turn heat on to medium. Cook until chocolate melts completely. Once melted, whisk in the arrowroot mixture and sugar, stirring constantly until thickened, about 4-6 minutes. Remove from heat and whisk in godiva liquer and vanilla extract. Add to the tofu and blend until smooth. Pour into cooked pie crust and place in fridge to cool.

Once the chocolate layer is set, pour butterscotch layer over and let it chill for another 30 minutes, or until firm. Top with soy whipped cream and chocolate syrup (melt some chocolate chips in a double boiler and whisk in some soymilk or godiva liquer) drizzled over the top.