give me smlove
The smlove pie from veganomicon is finally done!
after chilling in the fridge for 3 hours, then sleeping, and making the peanut butter caramel sauce and the chocolate drizzle this morning, it is assembled and ready!
It's perty too.
Takin' it to my down home country bacon food family....and they are going to love it! It said in veganomicon that if Paula Deen made a pie, this would be the pie. So i'm sure they all love paula deen and her butter pumped foods. Here are pictures and the recipe!
SMLOVE PIE. from veganomicon. by isa chandra moskowitz
For the graham cracker crust:
12 graham crackers (or 1 3/4 cups graham cracker crumbs)
1/4 cup canola oil
*I used a premade crust, which I usually don't do, but the graham cracker sticks were expensive! And I was feeling blue.
For the chocolate pie filling:
1 lb silken tofu (NOT the vacuum packed kind), drained
1/4 cup hazelnut liquer, or soymilk (I used soymilk)
2 teaspoons pure vanilla extract
2 Tablespoons arrowroot
12 oz bittersweet chocolate, melted (I used a package of Ghiradelli semisweet chocolate chips)
For the caramel peanut butter:
1/3 cup natural peanut butter, smooth or chunky, at room temperature
3 tablespoons pure maple syrup
2 tablespoons brown rice syrup
For the maple candied pecans:
1 cup pecans
2 teaspoons canola oil
1/8 teaspoon salt
2 tablespoons maple syrup
For the chocolate drizzle:
4 oz bittersweet chocolate, chopped, or 1/4 cup chocolate chips (I used the chips)
1/4 cup soy or rice milk
Preheat oven to 350F.
Prepare the crust by processing the grahams into fine crumbs. Place them in a bowl and drizzle the oil into them. Use your fingertips or a fork to mix the oil in until all crumbs are moistened.
Spray a 10 inch pie plate with cooking spray. Pour the crumbs into the pie plate and firmly press them to the bottom and sides of plate. Set aside.
Prepare the filling:
First melt your chocolate. Crumble the tofu into a blender or food processor. Add the liquer, vanilla and arrowroot and blend until completely smooth. Scrape down the sides to make sure you get everything. Add the chocolate and blend again until completely combined.
Pour the filling into the pie crust and bake for 40 minutes. The center may still be jiggly, but that's fine. Let cool on a counter top for 10 minutes then chill in the fridge for at least 3 hours, the top of the pie should be firm to the touch.
Meanwhile, prepare your candied pecans.
Have ready a large plate, preferably covered in parchment paper. Preheat a heavy cast iron skillet over medium heat. Add the pecans and stir them very frequently for 3 minutes, until they start to brown. Stir constantly for 2 more minutes, until they are a few shades darker and relatively uniformly toasted. (If a few don't look toasted don't worry about it. That's better than having them burn.) Add the oil and salt and stir for another minute. Add the maple syrup and -sizzle sizzle- stir constantly for about a minute. The maple syrup should get bubbly and dry.
Transfer the pecans to the plate and spread them out as much as you can, it's best if they aren't touching. Place in the fridge until ready to use.
Once the pie has been chilling for at least 3 hours, prepare the peanut butter caramel and chocolate drizzle. Have your pie out and ready to be assembled.
To prepare the caramel:
Stir all the ingredients together in a small sauce pan. Gently heat everything over low heat, stirring constantly with a fork, just until smooth and heated through. It should fall from your fork in ribbons. If it seems stiff, turn the heat off immediately and add a little extra brown rice syrup, until it ribbons down.
Pour the peanut butter over the center of the pie, leaving an inch or two at the edges because it spreads. Get your pecans and place them on top of the caramel, pressing them in firmly. You may have to break the pecans apart from each other if they were touching.
Prepare chocolate drizzle:
In a small sauce pan, heat the soy milk to boil. Once boiling, add the chocolate and lower heat. Use a fork to stir it until compeletely combined. Turn the heat off and let cool for 5 minutes, stirring occasionally.
Chill for at least 10 minutes before serving.
