This post is dedicated to my wonderful Mother, because last Saturday was her birthday! She’s a wonderful lady! In honor of her birthday, I made a Boston Cream Pie (one of her favorite desserts) in actual pie form rather than in cake form.
I traveled to Indianapolis last weekend to celebrate two things:
1. My Mom’s birthday
2. My oldest sister and her fiance just moved into their new house!
My Mom’s birthday was great and involved a lot of eating. My favorite part was the sweet corn that my Dad bought from a road side stand on the way. So great!
Liz and Wumi’s house is gorgeous! They’re in the process of renovating and doing a little more work to it, but it’s so pretty to begin with! Plus, they have wonderful counters in their kitchen (check out pictures below).
Oscar loves his new house. He even has a giant basement he can run in and plenty of windows to look out of.
We finished our meal with a little pie and here’s the recipe. (Oh, and it’s vegan!)
Boston Cream Pie Pie
Adapted from Vegan Pie in the Sky
Graham Cracker Crust
9 whole graham crackers, processed in a food processor
3 Tablespoons Sugar
4 Tablespoons melted coconut oil
1 Tablespoon unsweetened almond milk
1/2 cup all-purpose flour
1 Tablespoon cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup unsweetened almond milk
1/2 teaspoon apple cider vinegar
3 Tablespoons sugar
2 Tablespoons vegetable oil
1 teaspoon pure vanilla extract
Vanilla Cream Layer
6 ounces firm tofu, drained
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1 cup unsweetened almond milk
1/2 teaspoon flour
1/2 cup sugar
1 Tablespoon cornstarch
2 tablespoons coconut oil, room temperature
1/3 cup unsweetened almond milk
3/4 cup semisweet chocolate chips
2 Tablespoons Earth Balance Margarine
Start with the cake layer. Preheat oven to 350F. Grease a 9-inch glass pie plate with oil.
Using a mesh strainer, sift together flour, cornstarch, baking powder, and salt in a mixing bowl. In a glass measuring cup, mix together almond milk, apple cider vinegar, sugar, oil, and vanilla.
Pour liquid ingredients into the powdered, mixing with a rubber spatula only to moisten. The mixture will be very watery, and that’s okay!
Transfer batter to prepared pie plate. Bake for 12 minutes, or until a toothpick comes out clean. The cake will probably be shiny, but that’s a good thing!
Transfer plate to cooling rack and cool for 5 minutes. Now invert the cake. Place a dinner plate over the pie plate, flip over, and give the pie plate a few taps. Ideally, the cake will come right out (mine was not ideal). If it doesn’t come out, using a butter knife to loosen it up by cutting around the edges. If it comes out in pieces, all is not lost! it will still taste just as great!
Cover the cake layer with plastic wrap to keep warm.
For the Graham Cracker Crust
Wash the pie plate and wipe it completely dry. Grease the plate with oil.
Mix together graham cracker crumbs and sugar. Drizzle in the coconut oil and mix to moisten the crumbs. Drizzle in the soy milk and mix to moisten once more.
Pour the crumbs into the greased pie plate. Press crumbs into the sides and bottom of the plate. Bake for 8-10 minutes and let cool while you finish up the rest of the pie.
For the Vanilla Cream
In a food processor, puree tofu, salt, vanilla, and lemon juice until tofu is completely smooth.
In a small saucepan, combine 1/2 of the almond milk and the flour. Bring mixture to a boil and cook for 30 seconds. Reduce heat to simmer and cook for 5 more minutes, stirring occasionally. Mix in sugar.
In a measuring cup, whisk together the remainng almond milk and the cornstarch. Pour mixture into the simmering almond milk mixture in a continuous stream while whisking constantly. Continue whisking until thickened, about 7 minutes. Add coconut oil and stir until melted.
Scrape the cooked mixture into the food processor with the tofu. Puree until very smooth. Pour the hot liquid into the baked pie shell. Tap the pie plate’s sides a few times to remove air bubbles and move to fridge to chill for 10 minutes. The filling should be set up a little and a bit more solid.
In a small saucepan, bring almond milk to a simmer over medium heat. Let simmer for 1 minute. Remove from heat.
Using a rubber spatula, mix in chocolate chips and margarine. Stir continuously until chips and margarine are completely melted and mixture is smooth.
After the vanilla cream is chilled slightly and firm to the touch, unwrap the cake layer and place it on top of the vanilla cream.
Cover the cake layer with ganache by starting from the center of the cake and working your way outward.
Return cake to refrigerator and allow to cool overnight.
Whew! What a workout! This was probably the most in-depth pie I’ve made, but it was so worth it! It was also a great experience, learning to layer a pie.
Separately, the layers of this pie were a bit strange, the cake was spongy, the vanilla cream wasn’t very sweet, and the graham cracker crust was just kind of boring. The ganache, of course was delicious by itself! Together, however, these layers created the perfect pie harmony. The vanilla cream moistened the cake layer and jazzed up the graham cracker crust. The graham cracker crust and cake layer sweetened the vanilla cream and the ganache pulled everything together!
Wumi loved it so much, he licked his plate clean! 🙂 He also couldn’t believe it was vegan!
- Pieday Friday: Vegan Double Chocolate Pudding Pie (theheartyherbivore.wordpress.com)
- Homemade Almond Milk – The Angel’s Favorite Drink (maybe) (foragingsquirrel.com)
- July 12 – National Pecan Pie Day (foodimentary.com)