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Vegan Pie Recipe

MAKES A 9″ PIE, 12 SERVINGS – VEG, V, EGG FREE, CORN FREE

(Recipe by Tracy Hill*)

Filling

Crust

Instructions

reheat oven to 350 degrees. Brush or spray a 9″ pie dish generously with grapeseed oil. In a medium bowl, whisk the flours, salt, cocoa powder and xanthan gum. Into a plastic bag, pour 3 Tbsp of whole buckwheat. Use a rolling pen to crush it into a coarse texture (not powder) and add it to the bowl. Next, add the 1/2 cup whole buckwheat groats. Use the back of a spoon to thoroughly mix in the oil until it becomes consistently moistened. Then mix in the coconut nectar, stevia, and water. Allow to sit 10 minutes to thicken. Turn into pie dish and spread evenly, making the sides no thicker than the bottom. Bake 10 minutes. Cool completely on a rack.

Drain tofu and while it is still in the container, carefully cut it in half. Turn the container and cut in half again so that you have 4 equal quarters. Into a blender, pour the rice milk, sugar, stevia, salt and only 3 quarters of the tofu. Blend until smooth. In a double boiler or a 2-pt saucepan sitting atop a smaller pan of simmering water, melt the chocolate. Remove from heat. Turn blender on to lowest speed. Remove lid and pour the melted chocolate into tofu while blending. Use a silicone spatula to scrape in all chocolate. If mixture becomes too thick and blender lags, increase speed slightly. Once all chocolate has been blended in, pour into the pie crust using silicone spatula. Refrigerate 4 hours. Garnish if desired with sliced almonds.

*Recipe taken from “Delightfully Free: 141 glueten-free, dairy-free, & sugar-free recipes” (2nd edition)

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