You are here

Member since September 2007
0
3.944445

PMS Pie

What you need: 

Peanut Butter Brownie:
1/2 cup peanut butter
1/2 cup brown sugar
2 tablespoons oil
1 1/2 tablespoons flax meal + 4 tablespoons water
1/2 teaspoon vanilla
1/2 cup nondairy milk (I use soy)
3/4 cup flour
1/2 cup cocoa
1/2 teaspoon baking powder

1 9"vegan graham cracker crust Cookie Dough:
3/4 cup brown sugar
1/4 cup vegan margarine
4 tablespoons nondairy milk
1 teaspoon vanilla
1 cup flour
1/2 cup vegan mini chocolate chips, optional Mousse:
1/2 pound extra firm silken tofu (about 1 cup)
1/3 cup sugar
2 1/2 tablespoons cocoa
1/2 teaspoon vanilla

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Mix flax seed and water, and let stand a few minutes until gummy. For brownie, combine peanut butter, brown sugar, oil, vanilla, milk and flax mixture. Add dry ingredients to peanut butter mixture and mix until combined; batter will be thick.
2. Scrape peanut butter mixture into graham cracker crust. Bake in preheated oven for 26 to 30 minutes or until toothpick comes out relatively clean. Let cool; prepare cookie dough.
3. For cookie dough, cream brown sugar and margarine. Add vanilla and milk, and combine. Add flour and optional chocolate chips and mix well. Spread dough over cooled brownie and refrigerate while you prepare mousse.
4. For mousse, process all mousse ingredients in food processor until smooth, creamy, light and fluffy. Depending on the strength of your processor, this could take a couple of minutes. There should be no traces of tofu at all. Refrigerate for an hour or so then pipe decoratively on pie.

Preparation Time: 
20 minutes, Cooking time: 26 - 30 minutes
Cooking Time: 
26 - 30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I don't think you can really go wrong with cookie dough on a peanut butter brownie. Delicious. I posted photos of my creation. I didn't make the tofu mousse because I was not sure if how it would set and I was serving it the next day.

0 likes

I am glad that I found this website , exactly the right information that I was searching for! .
bubblegum casting

0 likes

So I made this pie and I am on step Mousse.  Can anyone tell me if this solidifies in the fridge or should I wait to pipe it when I serve it?

0 likes

This is the best thing I have ever eaten. And I tend not to exaggerate. 

0 likes

whoa whoa WHOA. ¡qué delicioso!  :)>>>

i didn't have a blender available, so i used a regular mixer on high speed.  and even though the silken tofu didn't compleeeetely disintigrate, it was still super tasty and didn't affect the overall pie at all.  i added peanut butter to the mousse as well. to pipe it on, i just cut a hole in a ziploc bag corner.  i didn't need any fancy pastry bags. :)

i added some earth balance and cinnamon to the pie crust and tossed it into the oven for a few minutes before i put the brownie layer in to cook.  made the crust amaaaaazing.

i agree about making the brownie a littttle less thick with maybe some extra milk or something next time, though it worked just fine. adding more peanut butter would be good, too. keep an eye on this layer so it doesn't overcook, mine was slightly overdone but not enough to do any real damage.

the cookie dough layer was PERFECT. absolutely PERFECT. i suggest letting the pie sit int he fridge for at least a few hours/overnight the make sure it sets into pie consistency.  i ended up eating my pie the next day and it was perfecto.

i am now addicted to this pie.  and so are my non-vegan brother and dad. so so so good.

0 likes

****VERY VERY VERY RICH PIE****

This actually turned out better than I thought it would.

The brownie is extremely thick, I thinned it out slightly with a little more soymilk, but I would increase it more (eye it) so it spreads easier in the pie crust.

The cookie dough center is nice and creamy; however, there is just too much brown sugar...maybe decrease it. This pie is so sweet I can almost feel my teeth turning straight into cavities. With some tweaking I will attempt to reduce the amount of sugar.

As far as the mousse went, I used firm silken tofu (that's all I had), it turned out OK until I also tweaked it with an additional tablespoon of cocoa and 1/4tsp of ginger and 1/4tsp of cinnamon which made it SOOO much better and really brought out the flavors in the cocoa.

All in all, if you're craving something decadent, rich, and uber-sweet, try this! 

0 likes

i haven't tried this yet, but it looks sooooo good! in fact I'm making them right now and they smell delish :)javascript:void(0);

0 likes

:o

I had very few of these ingredients, but I was really needing a PMS pie (it's almost midterm exams! AND actual pms... ahhh!)
So:
-used white sugar instead of brown
-left out the crust and just made brownies for the base
-used water instead of plant milk
-used a mix of chocolate frosting and crunchy peanut butter instead of mousse (out of tofu)
-used crunchy peanut butter

Even with all these substitutions, this is DELICIOUS!  It's my friend's birthday tomorrow and I'm making it for our lunch table... take that, friends-who-still-think-I-live-on-veggies. 

It is very rich, the brownies aren't good by themselves but the cookie dough on top and the frosting totally made it.  <3 Love love love love love. 
Love the name too  :)

0 likes

I have been dying to try this but it looks like so much work.
Is it really worth it? Because i could use something extremely sweet right now.

0 likes

I want to make this soon!

0 likes

Pages

Log in or register to post comments