Mint Carob Chip Cream Pie
1 box Mori-nu silken firm tofu
2 packs Mori-nu low fat vanilla pudding mix
8 oz. non-dairy cream cheese
2 teaspoons peppermint extract
several drops of green food coloring
3/4 cup carob chips
non-dairy whipped cream
9 inch pie crust (like the Date Nut Pie Crust listed here on VegWeb)
Refrigerate all the ingredients, mixing bowl and blender pitcher over night so the chips won't melt when making the pie.
Pre-mix the tofu and cream cheese in the bowl with a fork before placing in blender.
Mix the tofu/cheese and pudding mix in the blender till smooth. Then mix in the peppermint and several drops of green food coloring till it looks a light green.
Sprinkle some carob chips into the pie crust and then pour a little pie filling over them, repeat till you're out of both (think layers).
Refrigerate for 2 to 3 hours before serving.
Serve pie with some Soy-Too! whipped cream.
My invention was a hit at a Christmas party and for a Superbowl party.
SO HOW'D IT GO?
Wow! I can't believe that it took over 2 years for someone to try my pie.
I have an update to the recipe.
To make it set firmer add 2 Tbsp of tapioca powder.
"In general, you can find carob chips at health food stores. In Canada, I know the Bulk Barn carries them. Just make sure you get the sweetened ones! My room-mate bought some from a health food store that didn't have sugar added, and it was like eating the equivalent of baker's chocolate."
Baker's chocolate? No. Dirt. Bad dirt. ;D
This pie is so delicious.
I made it again using double the cream cheese, one block of tofu and no pudding at all. It turned out less soupy than my last one, but I also added about 1/4 cup of veggie protein powder. I don't know if it helped much in making it stiffer, but it's tasteless, so I thought it couldn't hurt.
Katica - i bet you could use the jell-o brand mix and still have it work just fine. i think since you're using firm tofu and with the addition of the (very firm) tofutti cream cheese, that the pudding mix may act more as a sweetener as opposed to really being used as holding it together. i know of lots of tofu pies where all you add is pretty much melted chocolate and as long as you let it sit in the refrigerator for a few hours or overnight, they set up perfectly. another option would to use the extra firm style silken tofu & i bet that would work, too.
The thing about the jello brand pudding mix is that apparently it doesn't set up with tofu the way that Mori-nu does. (Which makes sense, since I can never get it to set up with soymilk, either). If Jello pudding is all you have (which unfortunately seems to be my circumstance) then this recipe may need to be tweaked a little. Whether by adding agar or cornstarch or by baking the thing....
If someone finds out a successful modification for making this pie without the mori-nu pudding mix (or without pudding mix at all), they should post it for us non-americans who can't get our hands on the stuff. I'd be super grateful :D
If I manage to beat someone else to the modification, I'll certainly post it here.
carrot: i do believe that jello brand vanilla pudding mix is vegan, and if you read the ingredients on the store brand ones, you might find one that's ok. if you try the agar though, report back! i have tons of it (i kinda freaked out at the asian market and bought lots heh) and this looks yummy.
mmm, this recipe looks like a slightly-healthier version of an uber-indulgent treat... and sweet indulgence is something to which ANY vegan is entitled! Plus, I'll bet one could really impress an omni crowd with this pie--a great alternative dessert choice for picnics, potlucks, and other events!
*ahem*
Is there something I could use in place of the pudding mix? Also, what is the volume/measurement of the two packets combined?
I suppose that agar powder or lecithin granules would help the filling to set up, if that's what the pudding mix does. I'd just as soon use that, plus vanilla extract and a touch of agave or other sweetener it its stead....especially since I can't find any vegan/non-disgusting pudding mixes, and the vegan cream cheese is already an expensive and often hard-to-get ingredient.
In general, you can find carob chips at health food stores. In Canada, I know the Bulk Barn carries them. Just make sure you get the sweetened ones! My room-mate bought some from a health food store that didn't have sugar added, and it was like eating the equivalent of baker's chocolate.
But yeah, carob and chocolate chips are interchangeable in most recipes, so if you don't like or can't eat one or the other, give the alternative a try . Personally, I love sweetened carob chips for their rich, creamy, slightly smokey/nutty flavour.
I saw the picture yesterday and it looked so pretty I just had to make it last night. It was so good, it reminded me of the thin mint girl scout cookies I used to eat. I took Oktokrewl's suggestion and used a chocolate graham cracker crust and used a full tablespoon of peppermint. I think next time I'll use a little more toffuti cream cheese and a little less tofu and pudding to make it more of a cheesecake :)
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