Tasty triangular slices enclosed in charming circular pies. No matter how you cut it, the season for pie is here. We tapped some of the city’s finest piece makers for recipes.

Mississippi Mud Pie

Tasked with baking desserts for a Friendsgiving party, Lower Mills Tavern executive chef Cara Nance whipped up a vegan version of her classic Mississippi mud pie to satisfy every guest’s sweet tooth. “This pie was always everyone’s favorite,” Nance says. “I spent hours reworking my entire recipe so it could remain a crowd-pleaser.” Creamy and decadent, the pie’s Oreo crust is stacked with a layer of flourless chocolate cake and dark chocolate pudding before it’s topped with aquafaba cream.

21 Oreos
1/4 cup Earth’s Balance vegan butter

Chocolate Cake:
6 ounces dairy-free chocolate chips
1/4 cup Earth’s Balance vegan butter
1 tablespoon dark chocolate cocoa powder
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
1 1/2 cups silken tofu
1/2 cup granulated cane sugar
1/2 cup light brown sugar

Dark Chocolate Pudding:
3/4 cup granulated sugar
1/2 cup dark chocolate cocoa powder
1/3 cup cornstarch
1/4 teaspoon kosher salt
1 cup silken tofu
2 1/2 cups nondairy milk
3 ounces dairy-free chocolate chips
3 tablespoons Earth’s Balance vegan butter
2 teaspoons vanilla syrup

Whipped Aquafaba Cream Topping:
15-ounce can of chickpeas, reserve liquid
1/2 cup of granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon cream of tartar

Crush 20 Oreos in a food processor (leave one to snack on). Melt the butter and mix it thoroughly with the crushed Oreos. Once incorporated, press into a 9-inch pie dish.

Preheat the oven to 350 degrees. For the cake, melt the chocolate chips and butter in a double boiler. In a separate bowl, combine the cocoa powder, salt and vanilla. In another bowl, puree the silken tofu and add the granulated cane sugar and brown sugar. Whip that mixture for 3-4 minutes or until the sugar is fully incorporated with the silken tofu. Add the melted chocolate and butter to the silken tofu mixture and beat on low until it combines. Gradually add the cocoa powder mixture and beat on low until it’s combined. Pour the cake batter into the Oreo crust and bake for 18-20 minutes. Let cool.

For the dark chocolate pudding, puree the silken tofu. In a saucepan over medium heat, add the sugar, cocoa powder, corn starch, salt and pureed tofu and mix until combined. Slowly whisk in the milk. Once combined, stir in the chocolate chips and then mix in the butter. Take off the heat and let cool for 15 minutes. Once cooled, pour the pudding over the chocolate cake layer. Cover with plastic wrap and refrigerate.

For the aquafaba cream, combine the chickpea liquid, granulated sugar, vanilla extract and cream of tartar in a bowl. Whip for 15 minutes on high. Once the cream is fluffy, spread on pie and form into peaks.

LIFE OF PIESalted Caramel PieBanana Cream Pie | Mississippi Mud Pie | Cranberry Bakewell PiePilgrim Pie | S’mores PieSweet Potato PieApple Rye PiePumpkin PieBourbon Caramel Pecan Pie 

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