This is a re-post of a recipe that has received a lot of attention from readers over the past seven years on my blog, and well worth sharing again, I think! I hope you enjoy it.
One of my favorite comfort foods that instantly brings to mind the holidays is warm apple pie. That cinnamon, brown sugar goodness just takes me right back to my Nana’s kitchen.
This recipe is a fusion between my favorite pie filling recipe and my favorite topping recipe. This fruit dessert is not meant to be healthful. It is meant to be decadent. It’s the holiday after all! Big sweet, crunchy buttery crumbs atop a spicy filling of tart and sweet apples and brown sugar. This is my idea of pie perfection.
Dutch Apple Pie
Pre-heat oven to 400 degrees
Unbaked pie shell for 1-crust pie ( I use Wholly Wholesome Organic Whole Wheat Pie Shells from Whole Foods Market)
5 medium apples, (I used 2 Granny Smith and 3 Jonagold) peeled, cored and sliced thin
¾ cup sugar
2 T flour
2 T cornstarch
1 T lemon juice
1 t vanilla
2/3 cup chopped walnuts
½ cup packed brown sugar
½ cup all purpose flour
¾ t cinnamon
½ t nutmeg
5 T Earth balance margarine, cut into 1 inch pieces
Bake at 400 for 20 minutes, then reduce to 350 and slide cookie sheet underneath. Bake another 30 minutes. Tent with foil to prevent over-browning.
Here’s a recipe that will impress your sweetie pie, or heck– just impress yourself! A no-bake chocolate cookie crust filled with super easy, super rich and delicious chocolate mousse.
The secret is buying the best darn vegan-friendly chocolate you can afford! This is a dessert I pull out every so often for a special occasion or to share with non-vegans who doubt whether a non-dairy dessert can measure up to what they are used to.
Personally, I never truly appreciated chocolate until I enjoyed it without dairy and additives and the other junk it is often processed with.
Chocolate Mousse Pie
Adapted from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau
1 cup nondairy semisweet chocolate chips, chunks or bar cut into small chunks
12 oz silken tofu (soft or firm)
½ cup nondairy milk
½ teaspoon vanilla extract
Pinch sea salt
Vegan cookie pie shell, homemade or store bought
Melt chocolate in double boiler or in microwave until smooth and pourable. Puree tofu, milk, salt and vanilla in food processor until well blended. Stream slightly cooled but pourable chocolate into the tofu mixture and blend immediately until fully incorporated. Transfer to pie shell and refrigerate at least 4 hours.
I challenge you to tell the difference between the flavor and texture of conventional key lime pie and this dairy-free, decadent delight! This recipe yields a sweet, tart, creamy filling–exactly what I was looking for to top off my Sunday barbecue. Best of all, the preparation is simple, just blend and bake!
Dressed up with a swirl of sweet mango-ginger coulis, this dessert makes an elegant presentation for a dinner party as well.
Vegan Key Lime Pie
adapted from a recipe by Jolinda Hackett
2- 8 ounce containers Tofutti Better than Cream Cheese (non-dairy cream cheese)
1 cup sugar
1 tsp vanilla
1/3 cup key lime juice
2 tbsp cornstarch
1 pre-made graham cracker crust, pre-baked and cooled completely
Preheat the oven to 350 degrees. Blend all ingredients in a food processor until very smooth.
Pour into cooled pie shell and bake 40-45 minutes until set. Cool on a rack, then chill for at least 4 hours before serving.
Mango Ginger Coulis
1 cup mango puree
1/4 tsp. finely minced ginger
2 tbsp. vanilla soy creamer
Combine all ingredients and refrigerate at least 2 hours to allow flavors to blend.