Thursday, 7 November 2019

Vegan Chocolate Mousse Pie with an Oreo Crust

Vegan Chocolate Pie with Oreo Crust

Since being introduced to silken tofu pies by a friend on Instagram, I have been dreaming (day-dreaming, not literally dreaming) about making an Oreo pie. With a buttery Oreo biscuit base and a smooth chocolate filling. Well, no more day-dreaming about pie for me, as I've made that dream a reality 😎

I'm excited to try out different versions of this pie, and have a number of flavour ideas floating around in my head that I'm looking forward to turning into a reality, so if you're not already make sure you sign up to get notified by email when I post new recipes, you can find a little sign up box in the top right of my home page, just underneath the photo of me!


Vegan Chocolate Pie with Oreo Crust


Note: In the UK, Oreos are accidentally vegan as they don't contain milk. They aren't labelled as vegan because they may contain milk, so feel free not to eat them if this isn't your thing! 


Total time: 3 Hours 45 Minutes
Yield: 8 Portions
Ingredients
  • 462g Oreos (3 packs)
  • 100g Dairy Free Butter (melted)
  • 900g Silken Tofu (I used three packs of Satono Yuki Tofu)
  • 300g Dark Chocolate
  • 100ml Dairy Free Milk (I used soya milk)
  • 1 Tsp Vanilla Extract
  • 4 Tsp Cacao Powder
  • 2 or 3 Oreos, Crushed (to decorate)
Cooking Directions

Oreo Crust
  1. Begin by crushing the Oreos (including the filling), either in a food processor, or using a rolling pin and a bowl like I did! It's best if they're really fine crumbs, as this will help the base stick together.
  2. Mix the Oreo crumbs and melted butter together in a bowl, until fully combined.
  3. Lightly grease a 7-inch flan/quiche tin, preferably one with a removable base to make it easier to get the pie out.
  4. Pour the mixture into the tin then press it into even layers across the bottom and up the sides.
  5. Chill the base in the fridge for at least an hour, until it is firm.
Chocolate Filling
  1. Melt the dark chocolate (I just do it at 30 second intervals in the microwave).
  2. Drain and lightly press (to dry) your tofu, then blend this (either in a food processor or blender) together with the melted dark chocolate, milk, vanilla extract and cacao powder. The mixture will be quite thick so you will likely need to push it around with a spatula to ensure that everything gets fully combined.
  3. Once the mixture is fully combined, pour this into the pie base and evenly spread it around.
  4. Sprinkle the crushed Oreos on top to decorate, then transfer back to the fridge to chill until fully set. This will take at least 2 hours.
  5. Once set, cut yourself a slice and enjoy!
Store this in the fridge, it will stay fresh for 3-4 days, or less if it's eaten sooner than that 😉

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