Two Holidays, One Dessert
Pi(e) day, March 14, and St Patrick’s Day, March 17, are just too close together to ignore. We got to wondering what recipe we could share that honors both the pie theme of Pi Day and the Irish theme of St. Patrick’s Day. Neither Lori nor I had an Irish-themed pie in our recipe arsenal, so what is a cook to do? We turned to Google and decided on a vegan chocolate cream pie.
Google Me This
One Google search led to another, then another, and soon we knew our mission: Vegan Irish Whiskey Chocolate Cream Pie! We love Baileys Irish Cream! Or at least we did. But could we make a vegan version? And how could it become the basis for a custard pie filling? I was willing to take on the task to veganify a custard pie filling with plant-based gelatins or corn starch and Lori had the perfect pie crust recipe thanks to her mom.
First, a shout out to Simple Vegan Blog for their vegan Bailey’s recipe, and to Hell Yeah It’s Vegan for their Chocolate Cream Pie recipe. Our recipe is a mash-up of their recipes, plus some inspiration of our own: Mamma Hill’s Famous Flaky Crisco Pie Crust recipe.
Impress your geeky math friends on March 14th (Pi day), and then impress your Irish friends with any leftovers. Better yet, make a double batch because we bet you won’t have any leftovers. Once they are frothing at the mouth and raving about how delicious it is, tell them it’s vegan.
Products We Used
Coffee – Equal Exchange Espresso
Soy Milk – Silk
Irish Whiskey – Jameson Irish Whiskey
Chocolate Chips – Equal Exchange Bittersweet Chocolate Chips
Non Dairy Whipped Cream – Soyatoo Whipped Soy Topping
- PIE CRUST
- 1 1/3 cup sifted flour
- 1/2 tsp salt
- 1/2 cup Crisco
- 3 TBS water
- ½ cup organic sugar
- ½ cup fresh brewed coffee (we used Equal Exchange Espresso beans)
- 2 ½ cups plain soy milk (we used Silk original)
- 2 tsp vanilla extract
- 2/3 cup Irish Whiskey (we used Jameson’s)
- 1/3 cup corn starch
- 1 cup non-dairy/vegan chocolate chips (we used Equal Exchange Organic Bittersweet Chocolate Chips)
- Non-dairy whipped topping (we used Soyatoo)
- PIE CRUST
- Preheat over to 425 degrees Fahrenheit
- Sift flour first and then measure 1 1/3 cups
- Using a pastry blender, mix half of Crisco into flour mixture, then the other half, until uniform in texture
- Make wells in mixture and add water
- Stir with a fork until mixture holds together
- Form into a ball and then roll out onto a floured surface with a floured rolling pin, forming a circle
- When dough is evenly flat, carefully pick up and place in a 9" glass pie pan
- To make edges of crust, pinch crust between thumb and forefinger
- Bake for 8 to 10 minutes until just highly browned
- Allow to cool
- In a metal or glass bowl, add sugar to fresh brewed coffee until the sugar is dissolved.
- Add soy milk, vanilla extract, and Irish Whiskey. At this point you have your vegan Irish cream!
- Pour the Irish cream mixture into a large saucepan.
- Cooking over medium-high heat, incorporate the cornstarch into the liquid and stir with a whisk, ensuring there are no lumps.
- Stir continuously until the mixture comes to a boil.
- Continue stirring and boil for two minutes to thicken.
- Remove from heat and add in chocolate chips. Stir gently to just incorporate the melting chocolate chips, but do not over mix. The end result should be a hot pudding-like mixture of the Irish cream with streaks of chocolate.
- Pour the mixture into the cooled piecrust and let cool for at least 3 hours, or overnight until completely set and cool to the touch.
- Apply non-dairy whipped topping over the pie and eat!
- Refrigerate any leftovers
- Some of the alcohol will burn off when cooking the filling, but we can’t guarantee this recipe is completely non-alcoholic.
- PIE CRUST
- When a recipe reads "1 cup sifted flour" you sift flour first and then measure the flour. When it reads "1 cup flour, sifted", you measure the flour first and then sift it. In this recipe, you sift the flour first and then measure it.
- For coffee, we used an espresso bean from Equal Exchange in the bulk section at our Co-Op and brewed it in our French Press.
To visit John's blog, click on his name right above.