Wednesday, October 10, 2012

Scraps and Snippets ~ Peppermint Fudge Mousse Pie ~ Vegan MoFo #8

Village Inn makes a peppermint pie around Christmas that I became addicted to pre-Vegan. Seriously addicted. It was creamy pepperminty goodness with chocolate. My youngest daughter worked there for a short time and she brought some home every once in awhile...until I begged her to stop (not really). And then we went Vegan. 

And that pie is one thing I've missed. A hankering to find a replacement jumps on my back now and again and demands I find a Vegan replacement. I've shaken it off and stomped on it forcing it back into submission but during this little project I let myself dream. And dream. And this is what happened. And it scratches my itch. Sigh. 

 4 medium or 2 large vegan candy canes or several peppermint candies,  crushed. Approx 1/2 a cup. If you are less of a mint lover you may want to use less.

Oreo crust:

24 oreos (or other Vegan chocolate sandwich cookies)
1 TBSP coconut oil (Cut to 1/2 TBSP if using Jo-Jo's)
Toss cookies in food processor, with filling intact, powder. Add the coconut oil. Press into a large pie pan. Place in refrigerator. (This will make two tart pans as well which is how I made it, but the filling is shallower and I recommend using a normal sized pie plate. Still tasty as can be, but...)


1 - 12.3 ounce MoriNu firm silken tofu.

1 3/4 Cup powdered sugar
1/2 TBSP vanilla.

2 TBSP arrowroot

Place tofu, arrowroot and vanilla in food processor and blend. Add powdered sugar. Blend until completely incorporated. Add approx 1/3 cup of crushed candy cane pieces to the filling (save a dusting of candy 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 coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in mine, if not two.) 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 thick sour cream or whipped butter 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 3 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 candy over the cream. (You will get more cream than is pictured. I went skimpy in my experimentation, you will probably not want to do that.) (If you want chocolate whip, add 2 TBSP cocoa to the cream).

Return to the refrigerator and let the pie set up for an hour or more before serving. The longer it sets up the creamier it gets.