First off, thank you for all the birthday wishes! The bowling pieluck was a success with apple pie and raw berry pie and Russian Zebra Cake had by all! The bowling alley loses points from me for refusing to let us bring the pies into the bowling alley (who restricts food at a bowling alley? Seriously?), but we pie-d out before we bowled, and I think everyone’s combined scores were the lowest the US has ever seen. But it was fantastically good fun.
The next day, the equinox!, four of us tackled one of the taller mountains in Virginia, The Priest. We were given a beautiful day–mid 70s and sunny–and although we got a late start, the afternoon hike was just what I needed, something to clear my head and work my legs. With all of my energy focusing on the triathlon next month, I definitely need to remember to take a break and enjoy the mountains around me.
But I suppose I’ve kept you in suspense long enough–the pie. Like I said before, I like a challenge for my birthday, and this year I decided that I absolutely 100% needed to turn a Girl Scout cookie into a pie. Honestly, I have no idea how I came up with the goal, but somewhere in the back of my mind I was reliving my days of gorging on Girl Scout cookies, eating the whole box in one sitting, and loving every minute of it.
My favorite cookie was the Tagalong. I know, I know, everyone loves Thin Mints. And they are good–especially frozen–but nothing said love to me more than a cookie topped with peanut butter topped with chocolate. Thus was born the Tagalong Pie: a graham cracker crust filled with peanut butter filling, and topped with dark chocolate ganache. Between the salty, sweet cookie crust, the creamy, just sweet enough peanut butter filling, and the dark dark chocolate on top, you can’t go wrong. And the kicker? It’s gluten-free and sugar-free. And it tastes divine.
Gluten-Free, Sugar-Free Tagalong Pie
For the crust:
1 recipe gluten-free, sugar-free graham crackers
1/4 c vegetable oil
2-3 tbsp non-dairy milk
For the filling:
8 oz vegan cream cheese
8 oz/1 c firm aseptic tofu
1 c crunchy, all natural peanut butter
1/2 c agave nectar
1/4 c maple syrup
1 tbsp vegetable oil
1 tsp vanilla extract
For the ganache:
6 oz semi-sweet baking chocolate, chopped
Pre-heat the oven to 350 degrees F.
Place the graham crackers in a food processor and pulse until they are fine crumbs.
Place the graham cracker crumbs in a bowl and slowly drizzle in the vegetable oil and non dairy milk, mixing until the crumbs begin to clump together. You don’t want it to be too wet, just wet enough to clump.
Pat the crust mixture down into a pie dish and bake for 15 minutes until golden brown. Turn off the oven, remove the crust, and set aside to cool.
Meanwhile, in the food processor, place all of the ingredients for the filling and blend until completely mixed and smooth.
Once the pie crust has cooled, spoon the filling mixture into the crust. Cover and let cool in the fridge for at least 4 hours (I let mine sit overnight.)
After the filling has cooled, in a double boiler, melt the chocolate. Spread the chocolate on top of the filling and let cool for at least 1 hour.