Tuesday, April 9, 2013

Vegan Snickers Pie

Vegan Snickers Pie
Pies making life easier, no dough making and everything compacted into one dish. Usually served the best way it can come out of the pie...never getting that perfect piece we see on TV. But pies are simply scrumptious and always comforting. This pie is no different, served trying to replicate the candy bar we know with plenty of fork licking goodness. This recipe will show you how decadent a vegan dessert can be, with a few steps involved you will be happy you took the time to make this crowd pleaser. Simply delish served by itself or even more indulgent with ice cream along side. Enjoy!

Vegan Snickers Pie

Ingredients

Vegan Crust
-1 box vegan graham crackers or 1 bag vegan vanilla cookies
-3/4 stick vegan butter or margarine, melted

Peanut Butter Mousse- 1 14 oz package Extra-Firm Silken Tofu
- 1 cup peanut butter
- 1/3 cup organic agave nectar
- 1 teaspoon vanilla extract

Vegan Chocolate Ganache
-4 oz vegan chocolate, chopped or chips
-1/4 cup coconut or vegan milk
-1/4 Tablespoons vegan butter
-1/2 teaspoon vanilla
-1/2 Tablespoon corn syrup (or other vegan syrups can be used)
-Pinch salt

Vegan Salted Caramel Sauce
-1 cup Vegan Butter or Margarine
-1 cup Brown Sugar
-1 cup Corn Syrup (or other vegan syrups can be used)
-1 teaspoon Salt
-1 teaspoon Vanilla Extract
-1 teaspoon Baking Soda

Topping
1/2 cup chopped nuts (Almond or Peanut, I used Almond in this recipe)

Directions

Crust
Heat the oven to 350 Degrees

Place cookies in a food processor and pulse until the cookies are
finely crushed, no lumps. Pour the melted butter over the top and
using a spoon or your hands, combine the ingredients until coated. Press the mixture in the
bottom and up the sides and onto the lip of the pie plate. Bake until lightly
browned, 10 to 15 minutes. Remove to a wire rack and cool completely, about 30
minutes.
Baked Pie Crust
Mousse
Drain and rinse the tofu and remove any excess water. Combine all the peanut butter mousse ingredients in a blender or food processor and blend until smooth and well combined. When the ingredients are well mixed I remove the mousse and sieve threw a wire mess strainer, this ensures no lumps and a nice smooth finish.

Sieve Items for the Mousse
PB Mousse
Caramel

Melt the vegan butter in a medium sauce pan over medium heat, add sugar, corn
syrup, salt and vanilla, continually stir until the mixture simmers. Once it is simmering add the baking soda, remove from heat and keep stirring! The mixture will foam up, keep stirring until you achieve a smooth texture.

Vegan Caramel
Ganache

In a small saucepan, heat the all the ganache ingredients over medium heat just until it boils. Immediately turn off the heat once melted. Whisk until melted and smooth.

Vegan Chocolate Chips
Ganache

Assembly
For assembly, take your cooled pie crust and add your caramel to the bottom, enough to evening coat 1/2 to  3/4 cup.  
Pie with Caramel
Once the pie crust has been filled with caramel, add in your mousse and evenly distribute around.

Pie with Caramel and Mousse
Now its going to get messy! You may need to place your pie into another dish to catch any excess, it may drip over. Add on top of the mouse more caramel to top (you may have caramel leftover). Let this pie sit in the fridge while your making your ganache. After the ganache has been made and sat for 10-15 minutes at room temperature, drizzle over the chilled peanut butter mousse and caramel assembled pie. It will resemble a  peanut butter cup when you are done. When your pie is topped with ganache and assembled, add the chopped nuts on top of the still melted ganache. Place your pie back in the refrigerator for a couple of hours to solidify before eating, I stored in the freezer to help set the pie faster and harder to cut better. Serve and continue to store out of the fridge or freezer. Enjoy!

Whole Vegan Snickers Pie
-Amy