Friday, October 05, 2012

Scraps and Snippets ~ Oreo Pie ~ Vegan MoFo #5

This little recipe makes one larger pie or two small or tart sized pans. 

I made it twice. With the classic Oreo and Trader Joe's Jo-Jos. Taste wise equally good. But there is a crust adjustment depending on which cookie you use. Not sure about Newman-O's.

Oreo or Jo-Jo Pie.

Cookie Crust:

24 Oreos (or other Vegan chocolate sandwich cookies) (additional 8-10 cookies for filling and to crumble over the pie. Crumble these and set aside)
1 TBSP coconut oil (if using Oreos. If you use Jo-Jo's skip this, the filling is softer in Jo-Jo's.
Toss whole cookies in food processor (filling intact) and powder them. Add the coconut oil if needed. Press into a large pie pan, 9 x 11 bar pan or two small/tart pans. Place in refrigerator.


1 - 12.3 ounce MoriNu firm silken tofu.
1 3/4 Cup powdered sugar (You can make your own from granulated Vegan, organic Turbindo etc. You just put the amount of sugar you need in a Vitamix (replace two teaspoons per cup of sugar with corn starch or arrowroot and whip it good until it is powder. Thanks CCK. )
2 TBSP arrowroot

1/2 TBSP vanilla.

Place tofu, arrowroot and vanilla in food processor and blend. Add powdered sugar. Blend into completely incorporated. Add most of the crushed cookie pieces to the filling (don't process these with the blade, just stir them in and save some for the top of the pie).

Pour filling into the crust and return to refrigerator.


1/2 cup on non-dairy milk
1 Cup vegan chocolate chips

Heat milk in double boiler. When warm, add chocolate chips and stir until melted. Let cool to room temperature.

When cooled, pour over pie filling. Refrigerate until set.

Whipped Cream:  

(Plan ahead on this. One can of full fat (not lite) coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in my fridge, if not two. And Trader Joe's now has full fat coconut milk in the can and it's fabulous.) When the can is chilled, you open it, and skim off the thick layer of coconut cream (this is not coconut oil, it's about the texture of sour cream if not chilled through and whipped butter if it is and there is a wetter milky layer underneath that you don't want. You want just the thick solid stuff. You can keep the milky stuff for smoothies etc. put in a freezer bag and toss it into the freezer if you don't want to use it right away.) Now, use a mixer, or whisk to whip the coconut cream into a whipped cream texture. Add powdered sugar to taste, I used 2 TBSP. Place the cream into a pastry bag or large zipper bag. Put in fridge if not ready for it. When ready, and when the chocolate ganache is set cut the tip off the plastic bag and dot dollops around the pie or pipe a large ring around the pie, or fill the pie top with dollops of cream. Sprinkle the remaining crushed cookies over the cream.

Return to the refrigerator and let set  up for an hour before serving.