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The official Vegan Pie in the Sky review thread (to be updated)!

Add reviews for Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More by Isa Chandra Moskowitz and Terry Hope Romero here, and they will be added to the compilation.

Pie Crusts
Buttery double crust
I've made this several times and it's delicious. I've had a bit of trouble rolling it out (it seems to stick pretty easily), but the end result has always been good. It stays flaky and buttery and delicious. The last time I made it, it had perfect flavor and texture (but I did have to attempt rolling out 1 of the crusts twice). I always made it with 6 tablespoons of each EB and shortening (instead of eight), because that was changed after testing. I'd try it with the 8, and definitely make this again. (AC)
A fine crust. It rolls out well, and didn't stick to anything. It's flaky enough, but I think it's worth a go with vodka. I'll have to try that next time. Despite the inclusion of eb, I think that the shortbread crust has much more of a buttery thing going on. (fb)
Vodka dough

Olive oil double crust
I had a bit more trouble with this dough. I think the recipe has been modified since testing, but it was difficult for me to work with. While mixing it together, the texture just became strangely flaky...weird flake pieces not coming together. The end result was good, and I was actually able to roll it out pretty well to make a lattice, so I would definitely try it again. (AC)
This is delicious. The dough smelt really vinegary before baking so I was a little worried about it, but it ended up being my favorite part of the (appleberry) pie. (sog)
Fantastic. I had always used a recipe here on vegweb that uses only oil for pie crust, because it comes out very flaky and just great. This is the same. I think one could easily sub with canola oil or the like, because there is still that olive oil flavor there (though I'm sure it depends on the olive oil, since mine is pretty strongly flavored). (fb)
I tried this again, using canola oil (also freezing it). It worked out great, just as flakey as the olive variation, with the benefit of no olive taste. I used it as a lattice crust for the sweet potato cobbler, and it browned and worked better that way than the buttery double crust.  (fb)
Puffy pie dough
A little bit disappointed in this. I remember everyone raving about it during testing, but I didn't love it. I used So Delicious coconut milk yogurt, but my dough was quite sticky and not the easiest to work with. I didn't really find it all that puffy at all, either. I assume mine just didn't turn out quite right, but there was nothing really wrong with it..just didn't really deliver for the amount of work. Everyone else loved it in the blueberry handpies. (AC)
This stuff is pretty good. It turned out slightly lighter than your usual buttery crust but I don't know if I'd call it 'puffy' by any means. All in all, good stuff. Can't wait to make hand pies using this recipe. (sb)
Hm, this was fine, but my least favorite only because the others are so good. It's not really puffy, so there's that. But it functions fine. (fb)
Single (and loving it!) pastry crust
Good, basic crust. Pretty easy to work with; be sure to roll it thin enough. (AC)
did the job just fine. Worked well. (andini)
Very easy to make, and flakier than the buttery double crust. (fb)
Shortbread tart shell
Delicious! Very rich, but very good. Great that you can press it in. (AC)
Also very easy to make, and incredibly decadent. You could use this dough to make some awesome shortbread cookies, I think. If I was making a pie to impress (especially the more decadent omni-food inclined), I would absolutely choose this crust. (fb)
Good basic crust.  Mine turned out wonderfully flaky! (lotus)
Chocolate shortbread tart shell
Yesssssss. It is everything that the shortbread crust is but very CHOCOLATY. If you do not care for your waistline and want tasty pies, the shortbread crusts are where it's at. Great texture, rolled out easily. (fb)
Yum! This came together quite easily when I mixed with my hands. It took a tiny bit of patience to make sure to evenly press it all into the sides, then bottom of shell, but it worked out very well. I actually used some dark cocoa powder, so it was definitely chocolaty! I messed up and baked it too many times for the pie recipe, but it was still great. Didn't puff up. Pretty darn easy. Great for the baked strawberry tart. I made this one as 1 big 9-10" tart. When I made the mini strawberry tarts with regular shortbread crust, I preferred those warmish, but this was much better later in the day. Will make again. (AC)
Graham cracker crust
I used a previous version of this as the "cookie crumb crust" using gingersnaps. It was good, but I preferred the actual gingersnap crust recipe. (AC)
Chocolate cookie crust
I used Late July brand chocolate sandwich cookies, which are kind of dry, but worked well here. I was just shy of all the crumbs I needed, so I used about a 1/2 cup ground almonds, and this was fantastic! I also tried the canola oil option, and I thought this was too greasy--I think I'll stick to EB or even the coconut oil in the future. (veganrun)
I probably shouldn't review this because I didn't really follow the recipe, but other people may make the same mistakes I did...so anyway.  I used oreos instead of chocolate wafers.  I reduced the amount of margarine because I figured the "cream" in the cookies would add some fat/oil.  I don't think I reduced it enough because the crust was gooey instead of crumbly.  After I baked it, it was kind of chewy.  Just be aware of that if you're using oreos.  I'm pretty sure that's where I went wrong. (lotus)
Made this with Annie's chocolate bunny grahams, and it was excellent. I had a bit less than 1 1/2 cups crumbs, but kept everything the same, and it was excellent. The flavor of the chocolate grahams was great. Texture was slightly moist, but baked well. Held together well, and not grainy. (AC)
Lemon cookie crust

Vanilla cookie crust
I used homemade vanilla wafers for the Boston creme cake pie, which worked well! I thought it could have used a little spice like cinnamon or nutmeg or something, but overall good. (sog)
I used the Mi-Del wafers (they seemed to be suggested?), and damn, those things seem awfully greasy. I didn't notice at first as I munched on a few, but I put those things in the food processor and I got oil out of them. Straight oil! Anyway, this worked well as a crust, and tastes like nilla wafers with the Mi-Del cookie. After this, I got pretty lazy and just used crushed cookies, but this is still an easy and quick recipe. (fb)
Made this using homemade vanilla wafers and it was pure heaven underneath the blueberry cheesecake. LOVE IT! (sb)
Black and white crust

Gingersnap crust
Super simple and very good. Loved it. (AC)
I used gingersnap crust in the pumpkin pies, which worked great. Man, I love gingersnaps, and this recipe like all the cookie crusts comes together pretty easily. Only inconvenience is it gets your food processor dirty. (fb)
Chocolate olive oil crust
I didn't like this so much. It's not too sweet, and doesn't actually come off that chocolatey. It's not bad, but the chocolate shortbread one is definitely better. (fb)
Buckwheat double crust

Press in almond crust
Very, very good. Super good in the pear tart. It's crisp with bite, but still tender. Delicious. (AC)
So good--like a “grown-up” graham cracker crust. I’m pretty lazy, so I like a good press-in pie crust. In the food processor, this took just a mere 2 or so minutes, start to finish. Fantastic. (veganrun)
Made it for Thanksgiving and it was AWESOME! Was the star of the pear tart! (schmige)
Pretty great. It crisps up really well, and yeah, kind of like a graham crust (to get more of that effect, I might use brown sugar and more cinnamon). It has a tiny bit of chewiness to it. I think it'd be a good alternative to a cookie crust. (fb)
Fruit pies
She's my cherry pie

Maple kissed blueberry pie
HELL YEA. The maple and lemon and blueberry go SO WELL together. I wasn't expecting to be crazy about this, but it's great and a pretty simple pie. Would make again. (fb)
frakking delicious. Bf seal of approval. Maple + blueberry=<3. (sog)
Blueberry thrill pie

Pucker up raspberry pie
Quite pleasant. I used frozen raspberries, and the amount of sugar called for was perfect. A simple pie. It didn't taste vinegary or anything, in case anyone's worried about the balsamic. Goes well with one of the creams (used the macadamia creme, but would go well with rad whip or coconut creme too). (fb)
Blackberry bramble pie
This came out more tart than I was expecting, but was still good. It was just a bit too tart, and too juicy. I used the blackberry liqueur. (AC)
I had some issues with this pie. I used frozen berries and upped the cornstarch to 4 T instead of 3 but it turned out like soup! After cutting the first slice, I scooped out as much juice as I could added another 2 T of cornstarch mixed with water and popped it back in the oven for another 15 minutes. Thankfully that worked, but the pie was still very tart. I think next time I'll 86 the lemon juice altogether and up the sugar just a touch. I like that the natural tartness of the blackberries was able to shine through, but it was overkill to have lemon zest AND lemon juice. It was a just slightly too sour. I was going to bring this pie into work, but it's really not that good. If I made this again, I'd definitely adjust the recipe. (sb)
Strawberry rhubarb crumb pie
My favorite pie so far! I used frozen rhubarb and fresh strawberries. So good. I would even consider doing this as a crumble with just the fruit and topping. Definitely all balanced. I love the sweetness with the tart, and the tiny bit of cinnamon. I was thinking I might want more cinnamon, but I like as is. I think I baked it a little less. (AC)
Never used rhubarb before until this. My frozen strawberries were quite tart, so the rhubarb blended in well. I was afraid the rhubarb would retain some crispiness, but it didn't, it softened up. The crumb topping is GREAT, but I had trouble fitting everything (strawberries, rhubarb, topping) in my half pan thing (made half the recipe). Most of the time there's always a little extra filling with that type of pan, but this was a whole lot. To top it off, I was using scant measurements 'cause I didn't have that much rhubarb. Hm. Anyway, I don't think I would have liked the tart-ish filling as much without that crumb topping. It really made it. (fb)
Appleberry pie
P's favorite! My pie was golden and bubbling after about 52 minutes. I had some juices bubbling up on the side, but not bad. When I cut into the pie, there is a TON of liquid. Like...a good depth of the pie. I don't know why! I wasn't a huge fan of the still kinda crispish apples. I loved the berries. The crust came out tasting good and good texture. I guess the bottom crust is soggy because of the liquid, but that didn't really bother me. I liked the flavor, but it wasn't my favorite. (AC)
This is delicious. I used the olive oil crust recipe, and the dough smelt really vinegary before baking so I was a little worried about it, but it ended up being my favorite part of the pie. I read AC's review beforehand and since she said it was very liquidy, I added an extra T or two of cornstarch to the filling. I don't think this was necessary as mine was not very liquidy and the cornstarch seemed like too much.. next time I'll just stick to the recipe. But overall, this pie is very good. I used 3 medium granny smith apples and two cups of fresh black berries. I also used half WW pastry flour for the crust, and it came out wonderful! (sog)
Didn't enjoy this too much. We used a mixed berry thing and fuji apples, and it was just fine. Not amazing, not bad. I think that part of it were the apples, which didn't want to soften up too much. I think I might try this again with some apple i know will bake well, with blueberries or somethin. (fb)
Pearberry

Blueberry ginger handpies with lemon glaze
Pretty good. I didn't lovelove them, as others seemed to (including my family). I thought they were good, but missing something. I did an orange glaze instead of lemon. The crust wasn't puffy or flaky, and the filling was....good. Not worth the effort for me. I might be interested in trying the strawberry ones some time. My aunt really loved these, though. I was hoping for more for some reason, but did just come out with 8. Followed the recipe. (AC)
Pretty good, fairly plain. It's not super gingery, and has the advantage of being pretty simple. As a filling, I like the maple blueberry better. Assembly was a bit tricky, and would probably be much easier if I used fresh blueberries and not frozen. They oozed a bit, but nothing disastrous. (fb)
Strawberry field handpies
Also a little troublesome in making these (gooey-ness from frozen fruit). Still good, simple way to have pie. I think a variation like strawberry-ginger or strawberry-lime would be good. (fb)
Strawberries and cream tarts
Another favorite! So simple, but so flavorful. I liked the coconut cream, but prefer these with the rad whip.  It's surprising how good it is, because it's basically just strawberries! The baked flavor is delicious. Shortbread crust is great in these, but just slightly tedious to press into mini pans. The cream here is pretty coconutty, and the whip is more balanced. I baked for 30, because my crust didn't look golden. Loved them. (AC)
YES. The strawberry layer solidified well, the crust was great, and the sweet coconut cream was great here. Coconut just goes great with the tartness of strawberries. Nice little fancy thing that isn't too too hard to make. (fb)
I made this again, but did 1 big 9-10" tart and used the chocolate shortbread. I also used orange juice instead of lemon. It could have used a tiny bit more juice, but was great. (AC)
Ginger peach pandowdy

Plummy pandowdy

Blueberry lemon corn biscuit cobbler

Very berry chocolate chip cobbler
Delicious! Totally exceeded my expectations. I figured it would be good, but I love the berries and the chocolate. We both really loved it. I really missed the vanilla ice cream that we didn't have. Juicy, but not too much for a cobbler. I was afraid the biscuits wouldn't be totally done, but they were nice and firm, with a little crisp, and not soggy on bottom. The chocolate is excellent! I had to add another splash of milk to get my biscuit dough to come together, and wasn't really able to "fold" my chips in..but it didn't matter. I just scooped them up with the plops of dough. My berries were blue, rasp, strawb, and black..all frozen. (AC)
Summer fruit buckle cake
Delicious! It really is just the perfect little snack/brunch/coffee/tea type cake. The hint of almond (not too strong) with the bits of fruit. Texture is great. It's slightly gummy (not really gummy...) right under the fruit, but that's not a negative. It has a crisp top, and the cake was fluffy. I did the apricots, and also added just a couple strawberries in the middle. I didn't need 10 apricots (maybe sliced 1/2 that, and didn't even use all those). My bag was 2 pounds, and I didn't use 1/2 the bag. I even put my slices pretty close together and all the way around the cake. It tested done right at 45 min., and I think it was perfect. No issues with any sticking or anything. (AC)
Blueberies

Cherries and berries

Peach melba

Creamy pies
Chocolate galaxy banana cheesecake
Pretty good. Not super tart. Set well. The chocolate swirl helped here, otherwise I'd probably feel a bit ambivalent. I probably would be more enthusiastic had I not baked this side-by-side with the mocha cheesecake. (fb)
Banana kahlua
This was incredible! So rich and creamy. I used a chocolate cookie crust, and it was just over the top outrageously delicious. (veganrun)
Banana split

Blueberry bliss cheesecake
YEP GOOD. I wish I had made more. Must make again sometime... nice, creamy blueberry thing that's lightly tart. Creamy enough that it doesn't need a topping or anything. (fb)
I 86'd the banana and the pie doesn't need it at all! I just upped the tofu content slightly. This pie definitely has a hint of coconut to it, which is not a bad thing, just a heads up if there any coconut haters in the house. The filling wasn't quite cheesecakey enough for me, but the top had a nice tart touch to it, so next time I'll add some more lemon juice into the filling, and maybe a touch more sugar to the topping. Otherwise, this was flipping great!! (sb)
Raspberry lime rickey cheesecake
I love the raspberry! I want more of it. The cheesecake is too banana for me (1 ripe banana for 1/2 cup), and definitely not enough lime. I don't really taste it. I did only 1 lime for zest, but my limes were small enough that I needed about 3 for the 3 tbs juice. I would do much more zest. I do tofu very rarely, so this is not one I'd do again. (AC)
Good. Cheesecake portion set really well, and was still sweet while limey. I added lime extract to this 'cause it's tasty. Raspberry layer was fairly thin, but enough for the cheesecake. Very pleasant. (fb)
Blueberry orange

Key lime pie
Kind of a fail for me. It actually set really well, and is too firm, I think. It doesn't really look anything like her picture, which looks smooth and creamy. Mine is just jelled, and the texture is a bit..grainy in a way. I had some extra filling, so I put that in little cups. That was what we tried first (after chilling enough), and the flavor is just not good! There is something off. It's only edible in the crust after picking out a large portion of the filling. I can't find vegan graham crackers, so used a premade graham crust (Wholly Wholesome). I don't know what happened here! I did follow the recipe to a T. (AC)
Similar results to AC, in that it firmed up a whole lot. However, I liked it fine. Sweet and limey, and while something creamier would be nice, it's fine. I'd like to make this with key limes (instead of regular) next time, and maybe use less of a thickening agent. (fb)
Little lemon mousse pies
I did one large/normal pie. The flavor is excellent and perfect, but my mousse didn't quite set up. I used a 9" springform. Be careful about pouring the filling into the pie because the agar can stream through the bottom filling. Maybe better to spoon it on? After the minimum cooling times, mousse wasn't set at all, but topping was set after only an hour. After overnight chilling, I think the mousse is as set as it's going to be, but still slightly runny. (AC)
Luxury pistachio pudding pie

Homemade pistachio paste

Coconut cream pie
This was incredibly delicious, but mine didn’t set up. It just fell apart when I tried to cut it. So, I ended up with the world’s most delicious pudding. Happy ending. However, I’d love to hear if anyone else had this problem and how they fixed it, because I’d love to make this for everyone I know and make their lives better. (veganrun)
Gotta be honest, not a huge fan. I like coconut, I like coconut cream pie, made this with a delicious gingersnap crust... I think I need my coconut to be baked or something, because as it is it's fairly plan, and the texture of the coconut is a wee bit rough (though using that really finely shredded Let's Do Organic stuff). I think I could do with it having some other flavoring or fruit. It set fine - not a dense gel or anything, but it'll slice easily and stay together. Wanted to like it. (fb)
Coconut lime cream pie

Strawberry kiwi creme tart
Really good! A bit time consuming, but not hard. Everything works very well together. I love the flavor of the cream-it has a nice hint of almond, but not too strong. My cream came out a bit grainy for my taste, but I don't have a super high powered blender/processor. I did process for quite a long time, but it stayed slightly grainy. Other than that, no complaints about it. I only let it chill for the minimum time and it was pretty set.  I used blackberries, and think the fruit is perfect. I did make the crust several hours in advance with no problems. Leftover tart was even fine. (AC)
Well well. 1. the shortbread crust, as usual, is great. 2. Not always a fan of this fruit combo, but eh, you could really use anything anyway. 3. The cream. So, it's a number of steps and stuff to make this cream. I got it pretty much entirely smooth, which was surprising to me because it's VERY thick, and I was using my hand blender. It's a very good cream, and pretty almondy. If it were thinned out, it would make a good dessert topping. (fb)
Banana toffee pudding pie (banoffee)
My god this is sweet. This would make dentists weep. As much as I like banana, I didn't like this too much, can't really put my finger on it, but I don't think I really like the whole bananas-layered-in-pudding thing. I'd rather blend them in and omit some of that sugar. Easy to make. (fb)
Coffee banoffee
It's good! I liked the pudding more than I thought I would, because it smelled slightly "burnt" and different. My pudding texture was perfect, and the flavor is good. The flavors work well. I was afraid I would think it too sweet, but nope. (AC)
Cappuccino mousse pie
oh my god it was the most amazing thing! It is the most delicious pie. And really really easy. (theo)
Delicious pie!! Mine hasn't yet completely firmed, and it's been several hours. It's firm enough, but not completely. Texture is smooth, though. Flavor is excellent-just the right coffee and chocolate. Pretty simple, and no tofu! I did the chocolate cookie crust, and with a chocolate drizzle. Loved it. (AC)
Mine didn't really set at all, and I dunno why! It was pretty good though, and not super sweet (strong coffee flavor). I don't know why some "cappuccino" things have chocolate and cinnamon, but hey, it's tasty. (fb)
Chai spiced rice pudding pie
Don't try to make this with brown rice. (sb)
Why not? I tested for this book and I've made this recipe with brown rice and thought it was just fine. Of course, I don't eat white rice, so that might be it. (vgnwitch)
I don't keep white rice in the house, so I tried to make the pudding part with brown rice and it never completely cooked. Increased the cooking time to over an hour and it just never completely cooked. The flavor was great. The texture was gritty like half-cooked rice. Sad. (sb)
I often don't like rice pudding, but this was good. I made it just as a pudding, no pie stuff involved (so I didn't use cornstarch for thickening). For the chai, I used some green chai stuff I have. It ends up being lightly chai; a stronger flavor would have been good, but I think you'd need to add chai-type spices directly instead of steeping it. Pretty sweet. (fb)
Banana cookie cream pudding
Holy crap! This pie is DELICIOUS! It tastes just like my absolute favorite dessert growing up, banana pudding with nila wafers. I found vegan vanilla cookies by Back to Nature at Berkeley Bowl and ended up using almost the whole box in the recipe. I also made a chocolate cookie pie shell to serve it in and the banana-chocolate-vanilla combo was killer. Gonna try it with the strawberry variation soon! In conclusion: I LOVE THIS RECIPE MORE THAN I LOVE MOST PEOPLE. (WML)
J loved this like whoa. I wasn't too partial to the layered banana thing, but it was very good. Cookies in pudding is genius. The Mi-del cookies are great in this, having that baked vanilla flavor like nilla wafers. (fb)
Harvest pies
Cosmos apple pie
So good! My favorite apple pie. I did it with the buttery double crust, and it was perfect. Yum. (AC)
A good, regular ole pie. I used the buttery double crust, which worked out fine but tbh one of the oil crusts would work better. The spices were fine, and in the future I might use a little less sugar, depending on the apples. (fb)
Apple cream raisin pie

Apple brown betty
I was a little weirded out by using breadcrumbs a the topping (vs like oats in a crisp), but it was pretty good and to me, preferable to the apple crisp. This just had a little something that didn't.  (fb)
Cranberry and maple

French toast apple cobbler
Pretty good. There was a considerable amount of extra french toast batter, which thickened a bit while baking. The topping didn't really crisp up; maybe it should have had more time. The filling is good, general apple pie type filling. It's a creative dish, but I think I like the brown betty here; I'd rather just make french toast. (fb)
Apple crisp
Good! P absolutely loved it, and had no words. I used Fuji apples and apple juice, no raisins. The topping is superb, and I love how it makes really big crumbs. For me, the apple part was missing something. Maybe it was just my apples..but it was missing a punch of something. Could use some salt? A bit more tang? lemon juice? Something. Definitely tasty, though.  (AC)
Pretty good, though the crisp topping will get soggy if it sits for any significant length of time. (fb)
Figgy apple handpies

Pear frangipane tart
Another favorite! Super fancy looking and tasting. Delicious. I didn't need the full 3 pears. I didn't have anymore room for it. I used 2 tablespoons sugar for the top, just because I forgot the sugar in the crust. I liked that, because it browned nicely. I baked for 42 minutes, and then about 1 1/2 broiled, and almost burned in one spot! So, so good. The pear flavor doesn't come through a ton, but there's a little hint. I pretty much love everything about it, and wouldn't change anything. My custard was slightly runny after the hour, but not too much. Love it! and pretty easy, too. (AC)
Made it for Thanksgiving and it was AWESOME! I used the press in almond crust and that was the star! The tart itself was easy to make and was creamy goodness. I only needed two pears to make a pretty top. (schmige)
Most excellent. The almond crust is perfect, and the cream is quite thick and almondy, like a superalmond version of the creme used in the strawberry kiwi tart. Wouldn't have minded making a bigger portion of this - I made half the recipe as 3 mini-tarts (which worked out well). I used about 1 anjou pear; maybe it's less because of smaller tarts or something. Anyway, cooked quite beautifully and is a very presentable dish without being too complicated. Would make again. (fb)
Pear and cranberry galette

Sweet potato Brazil nut crunch pie
Instead of brazil nuts (gross!), I used sliced almonds. It seems like a LOT of crunch topping stuff, but it all works out. I quite liked this despite not being a sweet potato fan; there's only so much sweet potato anyway, versus coconut milk and lime and rum... I liked it. The almonds were actually great as a topping, and IMO they go better with coconut stuff than other nuts anyway. (fb)
Sweet potato cobbler
Not such a huge fan, but partly my fault probably. Not a huge fan of sweet potato to begin with, but the syrup didn't totally work out. It would be helpful if it mentioned how much the liquid should be reduced by (which wasn't all that much for me, despite boiling it on a higher heat and waiting longer), 'cause it ended up still watery, and I couldn't fit even half of it with the sweet potatoes. As a result the filling was lightly flavored and not too sweet. (fb)
Pineapple

Pumpkin cheesecake
Everyone loved this but to me the topping was to rich.  Next time I make it I'm going to only put half of the topping randomly on top not over the whole thing or maybe just leave it off entirely. (larisuena)
This turned out nicely, but I didn't really think it was *all that* cheesecake-y.  The texture was creamy and definitely got more stable overnight, but when I served it after about 5 hours in the fridge, it sliced more like regular pumpkin pie.  I couldn't find vegan graham crackers, so I used gingersnaps, which made for a delicious crust!  I thought it tasted/smelled overly banana-y, but no one else shared that opinion.  After re-reading the recipe, I noticed that it calls for HALF of a banana.  I used the whole thing.  Oh well.  I also omitted the orange zest and upped the ginger a bit.  The topping was delicious! The vegans and omnis all loved this pie.  It may be my new go-to pumpkin pie recipe.  (lotus)
Texture was good, not crazy sweet, adequate pumpkin levels, but the orange thing is weird. Maybe I ended up using more (or more strongly flavored) orange than called for, but it had a distinct orange edge. It wasn't bad, just unexpected for cheesecake. Though it was pretty good, there's just something about it that doesn't really appeal to me like pumpkin cheesecake made with tofutti cream cheese. I think I'll still with my own version. (fb)
Kittee's sweet potato handpies

Voluptuous pumpkin pie
Fantastic. Silky and delicious. Not as spicy as I would have liked, so I’m going to go heavier on the spices next time, maybe had some chopped crystallized ginger. But great recipe as is, too. (veganrun)
Mine didn't turn out that well. Almost the opposite of VR's. Pretty disappointing because everyone relied on me for the Thanksgiving pumpkin pie! My single crust didn't turn out perfect this time (a bit tough and meh), and the filling was not sweet enough with too much spice and pumpkin (for pie). Slightly granular. Will not make again. Followed the recipe. (AC)
I thought this was pretty good; not sweet or spicy enough, but the texture was perfect.  I served on a graham cracker crust & topped with homemade coconut whipped cream, which nicely complemented the flavors & added a little extra sweetness.  I will make this again, but will need to experiment with adding more spices & sugar.  (JessaCita)
Was ok texture wise but, the spices and sweetness were off. (larisuena)
Made it for Thanksgiving, and loved it. For me, the spices were a bit strong (but I think that probably varies based on the freshness and quality of the spices in the jar) but the texture was perfect. My entire dinner was vegan -- and everyone was commenting the whole meal on how good everything was (in the surprised omnivore tone that we all know). But when I served the pumpkin pie, everyone said, "well, this tastes just like pumpkin pie."  I took it as a big compliment! (schmige)
I saw the cracking issue in the pics and the sweetness issue in the reviews, so I did the following: upped the sugar to taste (maybe added another 1/4 cup? it was not sweet enough as written), blended in 6 oz silken tofu, upped cornstarch by another tbsp, The end result was pie that didn't crack. However, it was kinda pasty (maybe my bad for the tofu? or maybe that's just how it is), so in all I didn't really like the texture. I think in general I prefer pumpkin cheesecake than straight pumpkin pie, though I do like pumpkin. Idk, never had one that's amazing. (fb)
Maple pecan pie
Stole a little bit of my soul--it's so good. Going in for seconds...(andini)
Okay, this pie TASTED good but I had a lot of issues with making the caramel part. I read online after my caramel failed that other people had the same problem. It says to whisk continuously on medium heat and to not let it bubble up too high. I did exactly this and the caramel started getting really thick about 6 minutes into it, so I took it off the heat and the sugars almost immediately crystalized. It wasn't a caramel at all, just a big block of maple syrupy brown sugar. Now, I read that others had this same issue but that the pie came out GREAT after it came out of the oven so I continued. Once I mixed in the tofu and the soymilk, the color of the filling was GREY. I was frightened, but went ahead anyway. Out of the oven, it wasn't dark brown or caramely looking like in the picture and still had a greyish tint. I decided to put it back in the oven for another 15 minutes to maybe let the sugars bubble and caramelize some more. I let it sit overnight and it mostly looked brown, caramely and normal like a pecan pie should. Anyway, it tasted really good (aside from the extra time in the oven overcooking the crust slightly)! SUMMARY: I RECOMMEND COOKING THE CARAMEL PART ON MEDIUM-LOW, NOT LETTING BOIL MUCH AT ALL. (sb)
Was just gross.  The taste, texture, and color were off to me and I threw it away. (larisuena)
absolutely loved it! I actually made it in mini muffin pans with a homemade crust to put on the Christmas cookie tray. They were my favorite things on it!  I had no trouble at all with the caramel (hadn't read any reviews, so I didn't know there might be an issue.) I'm planning on serving this to the in-laws as a full-fledged pie when they visit in a few weeks.  (schmige)
Ohhhh yeeeeaaahh. Something I changed about the caramel component was I put it on medium-low (so that it was actively bubbly, but nothing crazy splattery) and I didn't stir it. I think it really makes a difference, because when making caramel you're not supposed to stir it or else it will start sugar crystal formation and solidify or become granular once cooled. This stayed gooey syrup, and even without stirring it didn't burn. Baked well, was delicious, except it turned out some of my pecans were stale; no matter, it was great. Will make again.  (fb)
This is exactly what I was looking for.  I've only had karo syrup pecan pie before and I am not interested in that.  After reading the reviews, I was kind of scared to try it, so when I did, I really stuck to the recipe.  I kept the caramel at a very low temperature/low boil, and it thickened nicely.  Next time I will try faunablues' suggestion of not stirring, just to see if it makes a difference.  The filling seemed a little thin, so I added some extra pecans.  Delicious. (lotus)
My caramel didn't really set up and I had checked what everyone elses comments were beforehand so I didn't stir it and also cooked it on a medium-low heat. I'll probably try it again in the future but I'd rather move on to another pie than keep trying this one. The taste, however, was spot on. (intheend)
Salted
It came out pretty well, but as I said not completely set. The flavor is really good, but really rich! For me, it's almost a bit too sweet. I remember pecan pie being rich, but not super super sweet. The crust works very well with it. The first time I made the caramel, I forgot to add the EB in the pan, and my caramel immediately totally seized up to little hard pieces. Unfortunately, I already added the EB before I realized how hard it was, so I had to do it all over. Before forgetting the EB, I followed the instructions closely, up to 10 minutes exactly. It seemed a little too thick, but not too much so. Second time, I whisked for about 9 minutes on a little lower heat, and it wasn't quite as thick. With cooking, it didn't harden too much, and I was able to whisk the other ingredients in. I baked an extra 5 minutes, because it didn't seem set after 40. The crust ended up getting slightly overdone, but the pie still did not COMPLETELY set. Just slightly underdone. (AC)
Curried macaroon pie

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Chocolate pies
Old fashioned chocolate pudding pie
Liked it! I've found all of my vegan chocolate puddings to be a bit too gelatinous, and this was on the verge, but the flavor was really good. I just want the texture to be more on the cream side, and less on the jiggly jello-y side. However, it wasn't really that off putting, just not quite the same pudding I remember. (AC)
I just made this as a pudding, and it was alright. I thought it coulda been more chocolaty and less cornstarch-y (kinda gelatinous), but it was fine. (fb)
S'mores pie

Boston creme cake pie
Really good. I was really excited about this pie, and it didn't disappoint. I baked for 19 minutes, and that seemed great. I used a gingersnap cookie crust, because those were the only vegan cookies I could find without cream middle. My cake didn't come out very easily from the pan (after cooling for 5 minutes-seems like a short time!). I had to run a knife around, but it wasn't too too difficult to get out after that. I chilled mine overnight and part of a day before eating. Anyway, the flavors are all really great. The cake is delicious, the cream is vanilla-y and good, the chocolate is superb. I would use a different cookie next time, but that's something else. I almost thought my cream was TOO firm. There was no squish at all..it was just kind of a firm layer..maybe not quite creamy enough. I measured everything very carefully. I think this has been slightly modified since I made it. (AC)
I had some issues with the cake layer of this cooking all the way- the mix seemed far too wet to be fully baked after just 12-14 minutes like it says (3/4 cup soymilk + other liquids ingredients with the only dry ingredient being 1/2 cup flour and a bit of baking powder???) I had to bake it for around 24 minutes. My cream didn't get super set up like AC's, but it was definitely the best part of this pie. I used 1 tsp of agar flakes, since I don't have powder, so maybe that's why it didn't gel up as much. My ganache did have some funkiness to it... I'm not sure why as the only change I made was using 3/4 cup of chopped chocolate instead of chips. It was sort of.. grainy, but still smooth, just not as smooth/shiny as theirs in the photo, and when I tried it later on it was really salty tasting!! I think this is from the Earth Balance so when I make this again I'll use coconut oil instead. I brought this to our Thanksgiving dinner where all of the omnis tried it and liked it anyway. (sog)
I used the Barbara's animal cookie things (vanilla) for the crust, and made these into tartlets instead. The filling was pretty easy to make and set well. Overall this takes a bit of time just because of all the components that have to come together. The end result was quite good, good blend of the whole vanilla/chocolate thing. I think it's hard not to like this. (fb)
Lagusta's chocolate raspberry tart

Chocolate hazelnut truffle tart
Ohhhhh yeahhhhhh. Initially I was thinking that this would be like chocolate hazelnut butter, but chocolate chips really are the main ingredient here. Still fairly hazelnutty. Don't eat this on a diet. (fb)
Chocolate orange hazelnut tarts

Chocolate peanut butter tartlets
I made 1 big pie instead of tartlets.  It was really good.  The only thing I changed was mixing the crust into the filling.  The crust was not baked long enough and it just crumbled into the filling.  It adds a nice crunch to the pie though.  It can be compared to a peanut butter cup but larger. (monkey7)
Holy decadence, Batman. Chocolate shortbread crust. Extreme peanut butter filling. Chocolate ganache. Unbutton those pants right now. I used peanut butter I didn't particularly like (earth balance), but the filling was still good (probably could have been even better!). The crust, as previously reviewed, is great. And the ganache is ganache. The end result is any light eater's nightmare, essentially a tart version of a better type of reese's cup. YEAH (fb)
Microtarts

Manhattan mud pie
I used a new springform for this, but had major leakage issues. Probably the majority of the pudding part escaped. It was easy to put together though, no issues there. It was still really delicious, gooey, rich, and chocolatey with the kahlua coming through. I imagine it's a whole lot gooier with all the pudding. It's hard to separate what was supposed to be, and what happened with the leaking, but mine had a nice chewy crust type thing around the edges; was good. (AC)
My parents thought this was really good.  They said it tasted like a rich brownie and would be good with ice cream.  I think I baked it too long because it did not have a sauce like the recipe said it would. It is still good though and was easier then I thought it would be.  The only changes I made was using coffee for the coffee liquor and almond milk for the chocolate liquor. (monkey7)
So, I made this in the half-pie pan thing, which was a bad move. First, I can't seem to fit a whole half recipe in there, and this was no exception. The cake batter alone took up most of the pan, so I only had so much room for the pudding layer. I added as much as I could, but my pan has one of those lift-out bottoms, and some oozed. In the end I had maybe a couple of pockets of pudding within the bottom of the cake, which was chocolaty-sugary-boozey, and the cake itself was fairly good. The pudding-bottom cakes always taste lower fat-ish to me even if they're not, so it's always kind of "eh" in that sense. Definitely make this in a large enough pan that isn't springform or anything that would allow it to leak. (fb)
Brownie bottom peanut butter cheesecake
Very good.  Everyone liked it, including the omnis we served it to.   I made it twice:  once with banana in the filling and once without.  It was good both ways.  I think the peanut butter came through more without the banana though. I was in hurry the first time I made it, and didn't let the crust cool enough so when I added the filling, the soft crust sort of rose up over the side in a couple of places, covering the top.  It still tasted good but it looked funny.  So for a more conventional-looking dessert, make sure to let the crust cool. When I served it but someone commented that the crust tasted like a brownie before I'd mentioned the full name so I think that the dessert lives up to its name! (ericac)
This was a disappointment. After hearing rave reviews and having a major hankering for some peanut butter I decided to make this pie. The filling tastes mostly like banana and the peanut butter flavor doesn't really shine through. I think it's unfair to even call this a peanut butter pie as is. If I made this again, I'd do away with the banana in the filling and add some extra silken tofu and cornstarch or agar. Just a heads up for anyone looking to make any of the cheesecakes in this book that call for banana: EXPECT IT TO TASTE LIKE BANANA. (sb)
So I didn't even try adding banana after reading the views. The brownie crust is pretty good, but mostly eclipsed by the peanut butter filling. It's not really tangy like a cheesecake (though a little bit), and pretty peanut buttery. I think I might like the chocolate peanut butter tartlets better. (fb)
Peanut butter and jelly cheesecake

Cafe mocha cheesecake
I love mocha-anything.  This is tasty and comes together rather quickly.  I soaked my cashews for about five hours and they blended very smoothly.  I was worried about the amount of banana, but I couldn't taste it in the end result.  This cake is dense enough, but not overly rich or sweet.  I topped it with Rad Whip and it was delicious.  Freezes well too. (lotus)
Chocolaty goooood. It's not super cheesecake like (little tartness to be had), but it was GOOD. Set well and such. Better than the banana cheesecake. Will make again. (fb)
Kahlua and creme cheesecake

Grasshopper pie
Mine didn't fully set. I had high hopes, because my leftover mousse cup seemed to be setting well, but cutting into the pie was a mess. It chilled for...8 hours. I used a prepared oreo cookie crust, but followed all directions. I used the green creme de menthe, so no food coloring. My cashews soaked a while, so mousse was super smooth. My agar is good, I boiled, then lowered for 5 minutes. That being said, mint chocolate is usually not one of my favorite combos (P's fave), but I love the flavors here! I think it's a perfect blend. The oreo cookie crust + subtle creamy mint + chocolate....really good. P said it would be PERFECT if it had set. (AC)
Chocolate mousse tart
The mousse is pretty much the regular silken-tofu-chocolate type of mousse thing. I added some kahlua to it to make things different. It was good and rich, and could be made just as plain mousse if wanted. (fb)
Salted chocolate caramel tart
I didn't use salt. The caramel was good and pretty easy to make, though it was a bit thinner than I expected when setting up (cutting into the start would squish some caramel out, but it wasn't such a big deal because I made mini-tarts). (fb)
Beer caramel chocolate pretzel tart

A few toppings
Rad whip
This changed a lot while testing, so I made it about 3 times. The first time was the best, because the texture really fluffed up with chilling. This is a definite recipe to try. The flavor is good, bu the texture can be a bit tricky. It can come out heavy sometimes, but you have to chill it. (AC)
I'm in love with this.  I followed the recipe exactly and it came out thick, but fluffy.  It's been a long time, but I thought this tasted very similar to heavy whipping cream. Dangerously easy to make.  It's a good thing the price of cashews is going to help me with restraint. (lotus)
This shit is rich. Good, though. Mine didn't form soft peaks, but it was still good! (sb)
Some excellent stuff. A number of steps, but not too difficult. The texture of mine came out similar to the sweet coconut cream - fluffy and forms peaks, but doesn't stay. It doesn't particularly taste of any one of the ingredients, and I think goes better with the fruit pies than the others. It's funny, because if I didn't know better I'd assume this was made with silken tofu because of the texture and slight starchiness to it, but nope, no tofu. Also, I believe the recipe says it makes a lot, but making half the recipe, it's not so so much really. (fb)
Sweet coconut cream
This was pretty good, but I prefer the rad whip. I like coconut, and it's strong here, but lacking depth. (AC)
Not too difficult to make, and surely does whip up well and fairly solidly. Some of this sat in my fridge for a little over a week and didn't go bad, which was a pleasant surprise since plain coconut milk usually does for me. Definitely has the coconut flavor though, so coconut-haters, stay away. (fb)
Macadamia creme
I couldn't get this COMPLETELY smooth, but it's still pretty good nonetheless. Even though it's half macadamia and half cashew, it still has a pretty significant macadamia flavor. I think that in the book this is described as thick but pourable, and mine came out a bit thinner than that description. It's much thinner when initially making it, but it sets up a little in the fridge. Still, if I needed "thick" cream I would probably reduce the soymilk to 3/4 ot even 1/2 of what is called for. Good with everything. (fb)
Chocolate drizzle
Pretty standard ganache type thing. Quickest of quick and excellent for a pie topper. Used it on the cappuccino mousse, and it's great. I almost halved the recipe, but made the whole thing and have leftovers. (AC)

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My reviews

Buttery double crust
I've made this several times and it's delicious. I've had a bit of trouble rolling it out (it seems to stick pretty easily), but the end result has always been good. It stays flaky and buttery and delicious. The last time I made it, it had perfect flavor and texture (but I did have to attempt rolling out 1 of the crusts twice). I always made it with 6 tablespoons of each EB and shortening (instead of eight), because that was changed after testing. I'd try it with the 8, and definitely make this again.

Olive oil double crust
I had a bit more trouble with this dough. I think the recipe has been modified since testing, but it was difficult for me to work with. While mixing it together, the texture just became strangely flaky...weird flake pieces not coming together. The end result was good, and I was actually able to roll it out pretty well to make a lattice, so I would definitely try it again.

Single (and loving it!) pastry crust
Good, basic crust. Pretty easy to work with; be sure to roll it thin enough.

Shortbread tart shell
Delicious! Very rich, but very good. Great that you can press it in.

Graham cracker crust
I used a previous version of this as the "cookie crumb crust" using gingersnaps. It was good, but I preferred the actual gingersnap crust recipe.

Gingersnap crust
Super simple and very good. Loved it.

Press in almond crust
Very, very good. Super good in the pear tart. It's crisp with bite, but still tender. Delicious.

Blackberry bramble pie
This came out more tart than I was expecting, but was still good. It was just a bit too tart, and too juicy. I used the blackberry liqueur.

Strawberry rhubarb crumb pie
My favorite pie so far! I used frozen rhubarb and fresh strawberries. So good. I would even consider doing this as a crumble with just the fruit and topping. Definitely all balanced. I love the sweetness with the tart, and the tiny bit of cinnamon. I was thinking I might want more cinnamon, but I like as is. I think I baked it a little less.

Appleberry pie
P's favorite! My pie was golden and bubbling after about 52 minutes. I had some juices bubbling up on the side, but not bad. When I cut into the pie, there is a TON of liquid. Like...a good depth of the pie. I don't know why! I wasn't a huge fan of the still kinda crispish apples. I loved the berries. The crust came out tasting good and good texture. I guess the bottom crust is soggy because of the liquid, but that didn't really bother me. I liked the flavor, but it wasn't my favorite.

Strawberries and cream tarts
Another favorite! So simple, but so flavorful. I liked the coconut cream, but prefer these with the rad whip.  It's surprising how good it is, because it's basically just strawberries! The baked flavor is delicious. Shortbread crust is great in these, but just slightly tedious to press into mini pans. The cream here is pretty coconutty, and the whip is more balanced. I baked for 30, because my crust didn't look golden. Loved them.

Very berry chocolate chip cobbler
Delicious! Totally exceeded my expectations. I figured it would be good, but I love the berries and the chocolate. We both really loved it. I really missed the vanilla ice cream that we didn't have. Juicy, but not too much for a cobbler. I was afraid the biscuits wouldn't be totally done, but they were nice and firm, with a little crisp, and not soggy on bottom. The chocolate is excellent! I had to add another splash of milk to get my biscuit dough to come together, and wasn't really able to "fold" my chips in..but it didn't matter. I just scooped them up with the plops of dough. My berries were blue, rasp, strawb, and black..all frozen.

Summer fruit buckle cake
Delicious! It really is just the perfect little snack/brunch/coffee/tea type cake. The hint of almond (not too strong) with the bits of fruit. Texture is great. It's slightly gummy (not really gummy...) right under the fruit, but that's not a negative. It has a crisp top, and the cake was fluffy. I did the apricots, and also added just a couple strawberries in the middle. I didn't need 10 apricots (maybe sliced 1/2 that, and didn't even use all those). My bag was 2 pounds, and I didn't use 1/2 the bag. I even put my slices pretty close together and all the way around the cake. It tested done right at 45 min., and I think it was perfect. No issues with any sticking or anything.

Raspberry lime rickey cheesecake
I love the raspberry! I want more of it. The cheesecake is too banana for me (1 ripe banana for 1/2 cup), and definitely not enough lime. I don't really taste it. I did only 1 lime for zest, but my limes were small enough that I needed about 3 for the 3 tbs juice. I would do much more zest. I do tofu very rarely, so this is not one I'd do again.

Little lemon mousse pies
I did one large/normal pie. The flavor is excellent and perfect, but my mousse didn't quite set up. I used a 9" springform. Be careful about pouring the filling into the pie because the agar can stream through the bottom filling. Maybe better to spoon it on? After the minimum cooling times, mousse wasn't set at all, but topping was set after only an hour. After overnight chilling, I think the mousse is as set as it's going to be, but still slightly runny.

Strawberry kiwi creme tart
Really good! A bit time consuming, but not hard. Everything works very well together. I love the flavor of the cream-it has a nice hint of almond, but not too strong. My cream came out a bit grainy for my taste, but I don't have a super high powered blender/processor. I did process for quite a long time, but it stayed slightly grainy. Other than that, no complaints about it. I only let it chill for the minimum time and it was pretty set.  I used blackberries, and think the fruit is perfect. I did make the crust several hours in advance with no problems. Leftover tart was even fine.

Coffee banoffee
It's good! I liked the pudding more than I thought I would, because it smelled slightly "burnt" and different. My pudding texture was perfect, and the flavor is good. The flavors work well. I was afraid I would think it too sweet, but nope.

Cosmos apple pie
So good! My favorite apple pie. I did it with the buttery double crust, and it was perfect. Yum.

Apple crisp
Good! P absolutely loved it, and had no words. I used Fuji apples and apple juice, no raisins. The topping is superb, and I love how it makes really big crumbs. For me, the apple part was missing something. Maybe it was just my apples..but it was missing a punch of something. Could use some salt? A bit more tang? lemon juice? Something. Definitely tasty, though.  

Pear frangipane tart
Another favorite! Super fancy looking and tasting. Delicious. I didn't need the full 3 pears. I didn't have anymore room for it. I used 2 tablespoons sugar for the top, just because I forgot the sugar in the crust. I liked that, because it browned nicely. I baked for 42 minutes, and then about 1 1/2 broiled, and almost burned in one spot! So, so good. The pear flavor doesn't come through a ton, but there's a little hint. I pretty much love everything about it, and wouldn't change anything. My custard was slightly runny after the hour, but not too much. Love it! and pretty easy, too.

Salted Maple pecan pie
It came out pretty well, but as I said not completely set. The flavor is really good, but really rich! For me, it's almost a bit too sweet. I remember pecan pie being rich, but not super super sweet. The crust works very well with it. The first time I made the caramel, I forgot to add the EB in the pan, and my caramel immediately totally seized up to little hard pieces. Unfortunately, I already added the EB before I realized how hard it was, so I had to do it all over. Before forgetting the EB, I followed the instructions closely, up to 10 minutes exactly. It seemed a little too thick, but not too much so. Second time, I whisked for about 9 minutes on a little lower heat, and it wasn't quite as thick. With cooking, it didn't harden too much, and I was able to whisk the other ingredients in. I baked an extra 5 minutes, because it didn't seem set after 40. The crust ended up getting slightly overdone, but the pie still did not COMPLETELY set. Just slightly underdone.

Old fashioned chocolate pudding pie
Liked it! I've found all of my vegan chocolate puddings to be a bit too gelatinous, and this was on the verge, but the flavor was really good. I just want the texture to be more on the cream side, and less on the jiggly jello-y side. However, it wasn't really that off putting, just not quite the same pudding I remember.

Boston creme cake pie
Really good. I was really excited about this pie, and it didn't disappoint. I baked for 19 minutes, and that seemed great. I used a gingersnap cookie crust, because those were the only vegan cookies I could find without cream middle. My cake didn't come out very easily from the pan (after cooling for 5 minutes-seems like a short time!). I had to run a knife around, but it wasn't too too difficult to get out after that. I chilled mine overnight and part of a day before eating. Anyway, the flavors are all really great. The cake is delicious, the cream is vanilla-y and good, the chocolate is superb. I would use a different cookie next time, but that's something else. I almost thought my cream was TOO firm. There was no squish at all..it was just kind of a firm layer..maybe not quite creamy enough. I measured everything very carefully. I think this has been slightly modified since I made it.

Manhattan mud pie
I used a new springform for this, but had major leakage issues. Probably the majority of the pudding part escaped. It was easy to put together though, no issues there. It was still really delicious, gooey, rich, and chocolatey with the kahlua coming through. I imagine it's a whole lot gooier with all the pudding. It's hard to separate what was supposed to be, and what happened with the leaking, but mine had a nice chewy crust type thing around the edges; was good.

Grasshopper pie
Mine didn't fully set. I had high hopes, because my leftover mousse cup seemed to be setting well, but cutting into the pie was a mess. It chilled for...8 hours. I used a prepared oreo cookie crust, but followed all directions. I used the green creme de menthe, so no food coloring. My cashews soaked a while, so mousse was super smooth. My agar is good, I boiled, then lowered for 5 minutes. That being said, mint chocolate is usually not one of my favorite combos (P's fave), but I love the flavors here! I think it's a perfect blend. The oreo cookie crust + subtle creamy mint + chocolate....really good. P said it would be PERFECT if it had set.

Rad whip
This changed a lot while testing, so I made it about 3 times. The first time was the best, because the texture really fluffed up with chilling. This is a definite recipe to try. The flavor is good, bu the texture can be a bit tricky. It can come out heavy sometimes, but you have to chill it.

Sweet coconut cream
This was pretty good, but I prefer the rad whip. I like coconut, and it's strong here, but lacking depth.

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Press in almond crust
So good--like a “grown-up” graham cracker crust. I’m pretty lazy, so I like a good press-in pie crust. In the food processor, this took just a mere 2 or so minutes, start to finish. Fantastic.

Coconut cream pie
This was incredibly delicious, but mine didn’t set up. It just fell apart when I tried to cut it. So, I ended up with the world’s most delicious pudding. Happy ending. However, I’d love to hear if anyone else had this problem and how they fixed it, because I’d love to make this for everyone I know and make their lives better.

Voluptuous pumpkin pie
Fantastic. Silky and delicious. Not as spicy as I would have liked, so I’m going to go heavier on the spices next time, maybe had some chopped crystallized ginger. But great recipe as is, too.

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Key lime pie
Kind of a fail for me. It actually set really well, and is too firm, I think. It doesn't really look anything like her picture, which looks smooth and creamy. Mine is just jelled, and the texture is a bit..grainy in a way. I had some extra filling, so I put that in little cups. That was what we tried first (after chilling enough), and the flavor is just not good! There is something off. It's only edible in the crust after picking out a large portion of the filling. I can't find vegan graham crackers, so used a premade graham crust (Wholly Wholesome). I don't know what happened here! I did follow the recipe to a T.

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The Single (and loving it!) pastry crust did the job just fine. Worked well.

The Maple Pecan Pie stole a little bit of my soul--it's so good. Going in for seconds...

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where is my freaking book?! i need to make some of this stuff!

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Pumpkin Cheesecake:  Everyone loved this but to me the topping was to rich.  Next time I make it I'm going to only put half of the topping randomly on top not over the whole thing or maybe just leave it off entirely.

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Making the Pecan Pie out of this book for our potluck tomorrow.

What other pie should I make? GO GO GO.

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Making the Pecan Pie out of this book for our potluck tomorrow.

What other pie should I make? GO GO GO.

pumpkin! I just made it. Chocolate pudding pie is super easy. Or do handpies!

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I was looking at the puddin' pie. I'm over pumpkin pie, so I'm 86ing that.

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I forgot to say that I got this last week! Winter Break= my kitchen willl be transformed into a pie factory.

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Voluptuous pumpkin pie
Mine didn't turn out that well. Almost the opposite of VR's. Pretty disappointing because everyone relied on me for the Thanksgiving pumpkin pie! My single crust didn't turn out perfect this time (a bit tough and meh), and the filling was not sweet enough with too much spice and pumpkin (for pie). Slightly granular. Will not make again. Followed the recipe.

Puffy pie dough
A little bit disappointed in this. I remember everyone raving about it during testing, but I didn't love it. I used So Delicious coconut milk yogurt, but my dough was quite sticky and not the easiest to work with. I didn't really find it all that puffy at all, either. I assume mine just didn't turn out quite right, but there was nothing really wrong with it..just didn't really deliver for the amount of work. Everyone else loved it in the blueberry handpies.

Blueberry ginger handpies with lemon glaze
Pretty good. I didn't lovelove them, as others seemed to (including my family). I thought they were good, but missing something. I did an orange glaze instead of lemon. The crust wasn't puffy or flaky, and the filling was....good. Not worth the effort for me. I might be interested in trying the strawberry ones some time. My aunt really loved these, though. I was hoping for more for some reason, but I did just come out with 8.

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Voluptuous pumpkin pie - I thought this was pretty good; not sweet or spicy enough, but the texture was perfect.  I served on a graham cracker crust & topped with homemade coconut whipped cream, which nicely complemented the flavors & added a little extra sweetness.  I will make this again, but will need to experiment with adding more spices & sugar.  I will say that my family LOVED it, though.  (JessaCita)

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Voluptuous pumpkin pie - I thought this was pretty good; not sweet or spicy enough, but the texture was perfect.  I served on a graham cracker crust & topped with homemade coconut whipped cream, which nicely complemented the flavors & added a little extra sweetness.  I will make this again, but will need to experiment with adding more spices & sugar.  I will say that my family LOVED it, though.  (JessaCita)

Hmph! Was yours similar to a prevegan pumpkin pie, or just good/different?

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Well, Nick said it tastes almost exactly like his grandma's pumpkin pie, which was his favorite pie in the whole world prior to going vegan!  I think the texture was pretty near spot on; it was just the lack of spices and sweetness that bummed me out.  I think I was expecting more cinnamon...?

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Maple Pecan Pie: Okay, this pie TASTED good but I had a lot of issues with making the caramel part. I read online after my caramel failed that other people had the same problem. It says to whisk continuously on medium heat and to not let it bubble up too high. I did exactly this and the caramel started getting really thick about 6 minutes into it, so I took it off the heat and the sugars almost immediately crystalized. It wasn't a caramel at all, just a big block of maple syrupy brown sugar. Now, I read that others had this same issue but that the pie came out GREAT after it came out of the oven so I continued. Once I mixed in the tofu and the soymilk, the color of the filling was GREY. I was frightened, but went ahead anyway. Out of the oven, it wasn't dark brown or caramely looking like in the picture and still had a greyish tint. I decided to put it back in the oven for another 15 minutes to maybe let the sugars bubble and caramelize some more. I let it sit overnight and it mostly looked brown, caramely and normal like a pecan pie should. Anyway, it tasted really good (aside from the extra time in the oven overcooking the crust slightly)! SUMMARY: I RECOMMEND COOKING THE CARAMEL PART ON MEDIUM-LOW, NOT LETTING BOIL MUCH AT ALL.

I used the single pastry crust, but I actually made it into a cinnamon roll crust and since I baked the pie an extra 15 minutes the crust was a little overcooked but that was totally my fault. I'll make it again and put a proper review (don't add this one, AC)

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Boston Cream Cake Pie:
I had some issues with the cake layer of this cooking all the way- the mix seemed far too wet to be fully baked after just 12-14 minutes like it says (3/4 cup soymilk + other liquids ingredients with the only dry ingredient being 1/2 cup flour and a bit of baking powder???) I had to bake it for around 24 minutes. My cream didn't get super set up like AC's, but it was definitely the best part of this pie. I used 1 tsp of agar flakes, since I don't have powder, so maybe that's why it didn't gel up as much. My ganache did have some funkiness to it... I'm not sure why as the only change I made was using 3/4 cup of chopped chocolate instead of chips. It was sort of.. grainy, but still smooth, just not as smooth/shiny as theirs in the photo, and when I tried it later on it was really salty tasting!! 0_o I think this is from the Earth Balance so when I make this again I'll use coconut oil instead.
I brought this to our Thanksgiving dinner where all of the omnis tried it and liked it anyway :)

I used homemade vanilla wafers for the "Graham Cracker Crust" recipe, which worked well! I thought it could have used a little spice like cinnamon or nutmeg or something, but overall good.

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I took it off the heat and the sugars almost immediately crystalized. It wasn't a caramel at all, just a big block of maple syrupy brown sugar.

Mine did that too, but I had forgotten to add the EB right at the end, so mine turned into hardened blogs. I redid it, though.

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i don't have this book yet, but if i understand this right, there's a caramel that you're supposed to whisk while it cooks? Yes?

... if that's the case, it's the mixing that's making it crystallize upon cooling. Candy & caramel aren't supposed to be stirred while cooking because the motion will cause crystals to form that'll make it granular or solid when it cools, instead of delicious goo.

But in case I'm wrong, I'll just show myself out now...

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