Faux Moo Pie Recipes

MOO-LESS CHOCOLATE PIE BY ALTON BROWN

Steps:

• Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
• Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
• Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Don't pause in this step or it might set up before you finish getting it into the pan! If it does it's okay but it makes it difficult to spread into the pan.
• Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
• Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue. I think it's too rich this way, my husband loves it.

MOCK APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
• Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
• Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
• Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.

FAUX APPLE PIE

Steps:

• Preheat oven to 375 degrees.
• Lightly butter round pie plate or cake pan.
• Slice each apple into quarters, and then each quarter into thirds so you have nice size slices.
• Place the apples in a bowl and sprinkle with lemon juice (or brandy) and set aside.
• In another bowl, mix flour, oatmeal, brown sugar, cinnamon, and salt.
• Pinching or rubbing with fingers, work the butter into the dry mixture until crumbly mixture is formed.
• Lightly mix in the nuts of your choice.
• Layer apples into prepared pan. Cover the apples with the crumble mixture and bake about 40 minutes, until top is brown and apples soft.
• Serve and enjoy! Try it with vanilla ice cream!

MOCK MINCEMEAT PIE

Steps:

• For crust:
• Place crusts on 2 rimless baking sheets and chill while preparing filling.
• For filling:
• Place 1/3 of apples in processor. Using on/off turns, chop into small pieces. Transfer chopped apples to large saucepan. Repeat chopping remaining apples in 2 more batches in processor; add to saucepan. Place all dried fruit in processor. Using on/off turns, chop until beginning to stick together. Add dried fruits to saucepan with apples. Add sugar, molasses, rum, brandy, cornstarch, butter, orange peel, lemon peel, spices, and sea salt; stir to blend. Simmer over medium-low heat until mixture is very thick, stirring often to prevent scorching, 10 to 12 minutes. Remove from heat. Transfer pie filling to large bowl and cool completely, about 1 hour.
• Position rack in bottom third of oven; preheat to 375°F. Transfer 1 crust to 9-inch glass pie dish, leaving dough overhang. Spread cooled filling in crust. Cut second crust into 1/2-inch-wide strips. Arrange 6 dough strips atop filling, spacing 1 inch apart. Place 6 dough strips at 45-degree angle to first strips, forming diamond lattice pattern. Trim strip ends even with bottom crust. Fold crust edge and strips in; press edge with tines of fork to seal. (Feeling ambitious? Click here for tips on making a woven lattice crust.) Whisk cream and sugar in small bowl to blend for glaze. Brush glaze over lattice.
• Bake pie 15 minutes. Reduce oven temperature to 350°F and continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Transfer pie to rack and cool completely for filling to set. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 2 hours before serving. If desired, rewarm pie in 325°F oven 10 to 15 minutes before serving.
• Serve pie warm or at room temperature.

MOO-LESS CHOCOLATE PIE II

Steps:

• Place a small metal bowl over a saucepan with simmering water.
• Melt the chocolate and coffee liqueur in the bowl.
• Stir in vanilla.
• Combine the tofu, chocolate mixture, and honey in the blender jar.
• Liquefy until smooth.
• Blend in nuts.
• Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.

MOCK APPLE PIE I

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust.
• In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool.
• Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
• Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.

FAUX MOO PIE

Steps:

• In a medium microwave-safe bowl, melt vegan chocolate chips in microwave. In a food processor or blender, add the melted chocolate, tofu, peanut butter, and soy milk. Blend until smooth. Stir in the chopped nuts. Pour into graham cracker crust. Refrigerate 2-3 hours. Variation: If you desire a hard topping, make and chill the pie as directed. Melt 1 additional cup of chocolate chips and pour over top of the pie. Refrigerate again for 2-3 more hours.