foxytina_69
Oct 5th, 2005, 10:49 AM
i got this recipe from my 'everyday vegan' book by dreena burton.
i didnt use the original crust, as i cant have oats. i used a different one. ill post that one aswell. heres the original recipe.
crust: (or u can use a premade crust)
-1 1/4 cup ground oats (she says she grinds quick oats until they reach a coarse flour consistency)
-1/2 cup quick oats
-3 tablespoons honey option as she calls it (which can be brown rice syrup, barley malt, or agave nectar)
-2 tablespoons maple syrup
-1-1 1/2 tablespoons canola oil
-few good pinches sea salt
filling:
-1 300 gram package of soft tofu (roughly 1 1/4 cups)
-1 cup low fat coconut milk (i used full fat coconut milk)
-1/4 cup unrefined sugar
-2 tablespoons maple syrup
-3 tablespoons arrowroot flour (i used cornstarch in place of this, but next time ill use an extra tablespoon)
-couple pinches sea salt
-3/4 cup shredded unsweetened coconut
-1/2 teaspoon pure vanilla extract
-1/4 - 1/2 teaspoon of coconut extract (i didnt use this and it came out fine)
if making pie crust:
preheat oven to 350 degrees. in a bowl, combine ingredients and mix well, using your fingers to reach a crumbly texture that sticks together somewhat when pressed. press mixture into a 9 inch pie pan. bake for 10-13 minutes until golden around the edges. remove from oven and let cool.
for the filling:
in a food proccessor or blender, combine tofu, coconut milk, sugar, maple syrup, arrowroot flour, and salt, and puree until smooth. transfer mixture to a saucepan and stir in coconut. over medium heat, slowly bring mixture to a thick slow boil, stirring frequently. remove from heat, stir in vanilla and coconut extracts. let cool, uncovered, stirring occasionally for ten minutes. cover pot to cool completely (will take over an hour, refrigerate to cool more quickly) pour mixture into pie crust, and refrigerate to set.
i actually just threw it in the freezer for a while until cool, and then poured it in the pie crust, and threw it back in the freezer until set lol. it was faster that way.
this is the pie crust i used:
6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
4 tablespoons vegan butter melted and cooled
process first three ingredients until crumbly. pour into bowl and add butter. mix until moistened and press into pie pin. bake for 10-15 minutes.
i used gluten free cookies for this. it turned out great.
my boyfriend and sister LOVED this pie. it was fabulous.
i didnt use the original crust, as i cant have oats. i used a different one. ill post that one aswell. heres the original recipe.
crust: (or u can use a premade crust)
-1 1/4 cup ground oats (she says she grinds quick oats until they reach a coarse flour consistency)
-1/2 cup quick oats
-3 tablespoons honey option as she calls it (which can be brown rice syrup, barley malt, or agave nectar)
-2 tablespoons maple syrup
-1-1 1/2 tablespoons canola oil
-few good pinches sea salt
filling:
-1 300 gram package of soft tofu (roughly 1 1/4 cups)
-1 cup low fat coconut milk (i used full fat coconut milk)
-1/4 cup unrefined sugar
-2 tablespoons maple syrup
-3 tablespoons arrowroot flour (i used cornstarch in place of this, but next time ill use an extra tablespoon)
-couple pinches sea salt
-3/4 cup shredded unsweetened coconut
-1/2 teaspoon pure vanilla extract
-1/4 - 1/2 teaspoon of coconut extract (i didnt use this and it came out fine)
if making pie crust:
preheat oven to 350 degrees. in a bowl, combine ingredients and mix well, using your fingers to reach a crumbly texture that sticks together somewhat when pressed. press mixture into a 9 inch pie pan. bake for 10-13 minutes until golden around the edges. remove from oven and let cool.
for the filling:
in a food proccessor or blender, combine tofu, coconut milk, sugar, maple syrup, arrowroot flour, and salt, and puree until smooth. transfer mixture to a saucepan and stir in coconut. over medium heat, slowly bring mixture to a thick slow boil, stirring frequently. remove from heat, stir in vanilla and coconut extracts. let cool, uncovered, stirring occasionally for ten minutes. cover pot to cool completely (will take over an hour, refrigerate to cool more quickly) pour mixture into pie crust, and refrigerate to set.
i actually just threw it in the freezer for a while until cool, and then poured it in the pie crust, and threw it back in the freezer until set lol. it was faster that way.
this is the pie crust i used:
6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
4 tablespoons vegan butter melted and cooled
process first three ingredients until crumbly. pour into bowl and add butter. mix until moistened and press into pie pin. bake for 10-15 minutes.
i used gluten free cookies for this. it turned out great.
my boyfriend and sister LOVED this pie. it was fabulous.