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The official Vegan Pie in the Sky review thread (to be updated)!

Add reviews for Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More by Isa Chandra Moskowitz and Terry Hope Romero here, and they will be added to the compilation.

Pie Crusts
Buttery double crust
I've made this several times and it's delicious. I've had a bit of trouble rolling it out (it seems to stick pretty easily), but the end result has always been good. It stays flaky and buttery and delicious. The last time I made it, it had perfect flavor and texture (but I did have to attempt rolling out 1 of the crusts twice). I always made it with 6 tablespoons of each EB and shortening (instead of eight), because that was changed after testing. I'd try it with the 8, and definitely make this again. (AC)
A fine crust. It rolls out well, and didn't stick to anything. It's flaky enough, but I think it's worth a go with vodka. I'll have to try that next time. Despite the inclusion of eb, I think that the shortbread crust has much more of a buttery thing going on. (fb)
Vodka dough

Olive oil double crust
I had a bit more trouble with this dough. I think the recipe has been modified since testing, but it was difficult for me to work with. While mixing it together, the texture just became strangely flaky...weird flake pieces not coming together. The end result was good, and I was actually able to roll it out pretty well to make a lattice, so I would definitely try it again. (AC)
This is delicious. The dough smelt really vinegary before baking so I was a little worried about it, but it ended up being my favorite part of the (appleberry) pie. (sog)
Fantastic. I had always used a recipe here on vegweb that uses only oil for pie crust, because it comes out very flaky and just great. This is the same. I think one could easily sub with canola oil or the like, because there is still that olive oil flavor there (though I'm sure it depends on the olive oil, since mine is pretty strongly flavored). (fb)
I tried this again, using canola oil (also freezing it). It worked out great, just as flakey as the olive variation, with the benefit of no olive taste. I used it as a lattice crust for the sweet potato cobbler, and it browned and worked better that way than the buttery double crust.  (fb)
Puffy pie dough
A little bit disappointed in this. I remember everyone raving about it during testing, but I didn't love it. I used So Delicious coconut milk yogurt, but my dough was quite sticky and not the easiest to work with. I didn't really find it all that puffy at all, either. I assume mine just didn't turn out quite right, but there was nothing really wrong with it..just didn't really deliver for the amount of work. Everyone else loved it in the blueberry handpies. (AC)
This stuff is pretty good. It turned out slightly lighter than your usual buttery crust but I don't know if I'd call it 'puffy' by any means. All in all, good stuff. Can't wait to make hand pies using this recipe. (sb)
Hm, this was fine, but my least favorite only because the others are so good. It's not really puffy, so there's that. But it functions fine. (fb)
Single (and loving it!) pastry crust
Good, basic crust. Pretty easy to work with; be sure to roll it thin enough. (AC)
did the job just fine. Worked well. (andini)
Very easy to make, and flakier than the buttery double crust. (fb)
Shortbread tart shell
Delicious! Very rich, but very good. Great that you can press it in. (AC)
Also very easy to make, and incredibly decadent. You could use this dough to make some awesome shortbread cookies, I think. If I was making a pie to impress (especially the more decadent omni-food inclined), I would absolutely choose this crust. (fb)
Good basic crust.  Mine turned out wonderfully flaky! (lotus)
Chocolate shortbread tart shell
Yesssssss. It is everything that the shortbread crust is but very CHOCOLATY. If you do not care for your waistline and want tasty pies, the shortbread crusts are where it's at. Great texture, rolled out easily. (fb)
Yum! This came together quite easily when I mixed with my hands. It took a tiny bit of patience to make sure to evenly press it all into the sides, then bottom of shell, but it worked out very well. I actually used some dark cocoa powder, so it was definitely chocolaty! I messed up and baked it too many times for the pie recipe, but it was still great. Didn't puff up. Pretty darn easy. Great for the baked strawberry tart. I made this one as 1 big 9-10" tart. When I made the mini strawberry tarts with regular shortbread crust, I preferred those warmish, but this was much better later in the day. Will make again. (AC)
Graham cracker crust
I used a previous version of this as the "cookie crumb crust" using gingersnaps. It was good, but I preferred the actual gingersnap crust recipe. (AC)
Chocolate cookie crust
I used Late July brand chocolate sandwich cookies, which are kind of dry, but worked well here. I was just shy of all the crumbs I needed, so I used about a 1/2 cup ground almonds, and this was fantastic! I also tried the canola oil option, and I thought this was too greasy--I think I'll stick to EB or even the coconut oil in the future. (veganrun)
I probably shouldn't review this because I didn't really follow the recipe, but other people may make the same mistakes I did...so anyway.  I used oreos instead of chocolate wafers.  I reduced the amount of margarine because I figured the "cream" in the cookies would add some fat/oil.  I don't think I reduced it enough because the crust was gooey instead of crumbly.  After I baked it, it was kind of chewy.  Just be aware of that if you're using oreos.  I'm pretty sure that's where I went wrong. (lotus)
Made this with Annie's chocolate bunny grahams, and it was excellent. I had a bit less than 1 1/2 cups crumbs, but kept everything the same, and it was excellent. The flavor of the chocolate grahams was great. Texture was slightly moist, but baked well. Held together well, and not grainy. (AC)
Lemon cookie crust

Vanilla cookie crust
I used homemade vanilla wafers for the Boston creme cake pie, which worked well! I thought it could have used a little spice like cinnamon or nutmeg or something, but overall good. (sog)
I used the Mi-Del wafers (they seemed to be suggested?), and damn, those things seem awfully greasy. I didn't notice at first as I munched on a few, but I put those things in the food processor and I got oil out of them. Straight oil! Anyway, this worked well as a crust, and tastes like nilla wafers with the Mi-Del cookie. After this, I got pretty lazy and just used crushed cookies, but this is still an easy and quick recipe. (fb)
Made this using homemade vanilla wafers and it was pure heaven underneath the blueberry cheesecake. LOVE IT! (sb)
Black and white crust

Gingersnap crust
Super simple and very good. Loved it. (AC)
I used gingersnap crust in the pumpkin pies, which worked great. Man, I love gingersnaps, and this recipe like all the cookie crusts comes together pretty easily. Only inconvenience is it gets your food processor dirty. (fb)
Chocolate olive oil crust
I didn't like this so much. It's not too sweet, and doesn't actually come off that chocolatey. It's not bad, but the chocolate shortbread one is definitely better. (fb)
Buckwheat double crust

Press in almond crust
Very, very good. Super good in the pear tart. It's crisp with bite, but still tender. Delicious. (AC)
So good--like a “grown-up” graham cracker crust. I’m pretty lazy, so I like a good press-in pie crust. In the food processor, this took just a mere 2 or so minutes, start to finish. Fantastic. (veganrun)
Made it for Thanksgiving and it was AWESOME! Was the star of the pear tart! (schmige)
Pretty great. It crisps up really well, and yeah, kind of like a graham crust (to get more of that effect, I might use brown sugar and more cinnamon). It has a tiny bit of chewiness to it. I think it'd be a good alternative to a cookie crust. (fb)
Fruit pies
She's my cherry pie

Maple kissed blueberry pie
HELL YEA. The maple and lemon and blueberry go SO WELL together. I wasn't expecting to be crazy about this, but it's great and a pretty simple pie. Would make again. (fb)
frakking delicious. Bf seal of approval. Maple + blueberry=<3. (sog)
Blueberry thrill pie

Pucker up raspberry pie
Quite pleasant. I used frozen raspberries, and the amount of sugar called for was perfect. A simple pie. It didn't taste vinegary or anything, in case anyone's worried about the balsamic. Goes well with one of the creams (used the macadamia creme, but would go well with rad whip or coconut creme too). (fb)
Blackberry bramble pie
This came out more tart than I was expecting, but was still good. It was just a bit too tart, and too juicy. I used the blackberry liqueur. (AC)
I had some issues with this pie. I used frozen berries and upped the cornstarch to 4 T instead of 3 but it turned out like soup! After cutting the first slice, I scooped out as much juice as I could added another 2 T of cornstarch mixed with water and popped it back in the oven for another 15 minutes. Thankfully that worked, but the pie was still very tart. I think next time I'll 86 the lemon juice altogether and up the sugar just a touch. I like that the natural tartness of the blackberries was able to shine through, but it was overkill to have lemon zest AND lemon juice. It was a just slightly too sour. I was going to bring this pie into work, but it's really not that good. If I made this again, I'd definitely adjust the recipe. (sb)
Strawberry rhubarb crumb pie
My favorite pie so far! I used frozen rhubarb and fresh strawberries. So good. I would even consider doing this as a crumble with just the fruit and topping. Definitely all balanced. I love the sweetness with the tart, and the tiny bit of cinnamon. I was thinking I might want more cinnamon, but I like as is. I think I baked it a little less. (AC)
Never used rhubarb before until this. My frozen strawberries were quite tart, so the rhubarb blended in well. I was afraid the rhubarb would retain some crispiness, but it didn't, it softened up. The crumb topping is GREAT, but I had trouble fitting everything (strawberries, rhubarb, topping) in my half pan thing (made half the recipe). Most of the time there's always a little extra filling with that type of pan, but this was a whole lot. To top it off, I was using scant measurements 'cause I didn't have that much rhubarb. Hm. Anyway, I don't think I would have liked the tart-ish filling as much without that crumb topping. It really made it. (fb)
Appleberry pie
P's favorite! My pie was golden and bubbling after about 52 minutes. I had some juices bubbling up on the side, but not bad. When I cut into the pie, there is a TON of liquid. Like...a good depth of the pie. I don't know why! I wasn't a huge fan of the still kinda crispish apples. I loved the berries. The crust came out tasting good and good texture. I guess the bottom crust is soggy because of the liquid, but that didn't really bother me. I liked the flavor, but it wasn't my favorite. (AC)
This is delicious. I used the olive oil crust recipe, and the dough smelt really vinegary before baking so I was a little worried about it, but it ended up being my favorite part of the pie. I read AC's review beforehand and since she said it was very liquidy, I added an extra T or two of cornstarch to the filling. I don't think this was necessary as mine was not very liquidy and the cornstarch seemed like too much.. next time I'll just stick to the recipe. But overall, this pie is very good. I used 3 medium granny smith apples and two cups of fresh black berries. I also used half WW pastry flour for the crust, and it came out wonderful! (sog)
Didn't enjoy this too much. We used a mixed berry thing and fuji apples, and it was just fine. Not amazing, not bad. I think that part of it were the apples, which didn't want to soften up too much. I think I might try this again with some apple i know will bake well, with blueberries or somethin. (fb)
Pearberry

Blueberry ginger handpies with lemon glaze
Pretty good. I didn't lovelove them, as others seemed to (including my family). I thought they were good, but missing something. I did an orange glaze instead of lemon. The crust wasn't puffy or flaky, and the filling was....good. Not worth the effort for me. I might be interested in trying the strawberry ones some time. My aunt really loved these, though. I was hoping for more for some reason, but did just come out with 8. Followed the recipe. (AC)
Pretty good, fairly plain. It's not super gingery, and has the advantage of being pretty simple. As a filling, I like the maple blueberry better. Assembly was a bit tricky, and would probably be much easier if I used fresh blueberries and not frozen. They oozed a bit, but nothing disastrous. (fb)
Strawberry field handpies
Also a little troublesome in making these (gooey-ness from frozen fruit). Still good, simple way to have pie. I think a variation like strawberry-ginger or strawberry-lime would be good. (fb)
Strawberries and cream tarts
Another favorite! So simple, but so flavorful. I liked the coconut cream, but prefer these with the rad whip.  It's surprising how good it is, because it's basically just strawberries! The baked flavor is delicious. Shortbread crust is great in these, but just slightly tedious to press into mini pans. The cream here is pretty coconutty, and the whip is more balanced. I baked for 30, because my crust didn't look golden. Loved them. (AC)
YES. The strawberry layer solidified well, the crust was great, and the sweet coconut cream was great here. Coconut just goes great with the tartness of strawberries. Nice little fancy thing that isn't too too hard to make. (fb)
I made this again, but did 1 big 9-10" tart and used the chocolate shortbread. I also used orange juice instead of lemon. It could have used a tiny bit more juice, but was great. (AC)
Ginger peach pandowdy

Plummy pandowdy

Blueberry lemon corn biscuit cobbler

Very berry chocolate chip cobbler
Delicious! Totally exceeded my expectations. I figured it would be good, but I love the berries and the chocolate. We both really loved it. I really missed the vanilla ice cream that we didn't have. Juicy, but not too much for a cobbler. I was afraid the biscuits wouldn't be totally done, but they were nice and firm, with a little crisp, and not soggy on bottom. The chocolate is excellent! I had to add another splash of milk to get my biscuit dough to come together, and wasn't really able to "fold" my chips in..but it didn't matter. I just scooped them up with the plops of dough. My berries were blue, rasp, strawb, and black..all frozen. (AC)
Summer fruit buckle cake
Delicious! It really is just the perfect little snack/brunch/coffee/tea type cake. The hint of almond (not too strong) with the bits of fruit. Texture is great. It's slightly gummy (not really gummy...) right under the fruit, but that's not a negative. It has a crisp top, and the cake was fluffy. I did the apricots, and also added just a couple strawberries in the middle. I didn't need 10 apricots (maybe sliced 1/2 that, and didn't even use all those). My bag was 2 pounds, and I didn't use 1/2 the bag. I even put my slices pretty close together and all the way around the cake. It tested done right at 45 min., and I think it was perfect. No issues with any sticking or anything. (AC)
Blueberies

Cherries and berries

Peach melba

AC, I think I remember reviewing the Cafe Mocha Cheesecake and Rad whip.  Did my post disappear or is my memory failing me?

We lost all posts from 12/16-1/7 or so. I've been going in looking for lost posts with google, and updating all reviews. I'll let you all know when I'm done, but feel free to repost!

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Ok, thanks.  I thought maybe something like that happened.  I do have a tendency to "mis-remember" though...

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Blackberry Bramble: I had some issues with this pie. I used frozen berries and upped the cornstarch to 4 T instead of 3 but it turned out like soup! After cutting the first slice, I scooped out as much juice as I could added another 2 T of cornstarch mixed with water and popped it back in the oven for another 15 minutes. Thankfully that worked, but the pie was still very tart. I think next time I'll 86 the lemon juice altogether and up the sugar just a touch. I like that the natural tartness of the blackberries was able to shine through, but it was overkill to have lemon zest AND lemon juice. It was a just slightly too sour. I was going to bring this pie into work, but it's really not that good. If I made this again, I'd definitely adjust the recipe.

Puffy Pie Dough: This stuff is pretty good. It turned out slightly lighter than your usual buttery crust but I don't know if I'd call it 'puffy' by any means. All in all, good stuff. Can't wait to make hand pies using this recipe.

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Chocolate cookie crust
Made this with Annie's chocolate bunny grahams, and it was excellent. I had a bit less than 1 1/2 cups crumbs, but kept everything the same, and it was excellent. The flavor of the chocolate grahams was great. Texture was slightly moist, but baked well. Held together well, and not grainy.

Cappuccino mousse pie
Delicious pie!! Mine hasn't yet completely firmed, and it's been several hours. It's firm enough, but not completely. Texture is smooth, though. Flavor is excellent-just the right coffee and chocolate. Pretty simple, and no tofu! I did the chocolate cookie crust, and with a chocolate drizzle. Loved it.

Chocolate drizzle
Pretty standard ganache type thing. Quickest of quick and excellent for a pie topper. Used it on the cappuccino mousse, and it's great. I almost halved the recipe, but made the whole thing and have leftovers.

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/399639_10151176568015533_507120532_22722724_1557822474_n.jpg

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Brownie bottom peanut butter cheesecake

Very good.  Everyone liked it, including the omnis we served it to.  I made it twice:  once with banana in the filling and once without.  It was good both ways.  I think the peanut butter came through more without the banana though.

I was in hurry the first time I made it, and didn't let the crust cool enough so when I added the filling, the soft crust sort of rose up over the side in a couple of places, covering the top.  It still tasted good but it looked funny.  So for a more conventional-looking dessert, make sure to let the crust cool.

When I served it but someone commented that the crust tasted like a brownie before I'd mentioned the full name so I think that the dessert lives up to its name!

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Brownie bottom peanut butter cheesecake: This was a disappointment. After hearing rave reviews and having a major hankering for some peanut butter I decided to make this pie. The filling tastes mostly like banana and the peanut butter flavor doesn't really shine through. I think it's unfair to even call this a peanut butter pie as is. If I made this again, I'd do away with the banana in the filling and add some extra silken tofu and cornstarch or agar. Just a heads up for anyone looking to make any of the cheesecakes in this book that call for banana: EXPECT IT TO TASTE LIKE BANANA.

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If you make it again, you can just leave out the banana.  I didn't add in anything else when I left it out and it worked in terms of texture.  I think I read somewhere here that the bananas in the cheesecake recipes in this book can be treated as optional.  But then, I treat ingredients as optional fairly often.

I wonder if the type of peanut butter makes a difference in peanut buttery-ness?

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For some reason, I was worried that it would fall apart and that the banana was an integral ingredient in keeping it from being a big ol floppy mess. I now know to just 86 it for the rest of the book!

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R U READY?

GET READY

Buttery double crust
A fine crust. It rolls out well, and didn't stick to anything. It's flaky enough, but I think it's worth a go with vodka. I'll have to try that next time. Despite the inclusion of eb, I think that the shortbread crust has much more of a buttery thing going on.

Olive oil double crust
Fantastic. I had always used a recipe here on vegweb that uses only oil for pie crust, because it comes out very flaky and just great. This is the same. I think one could easily sub with canola oil or the like, because there is still that olive oil flavor there (though I'm sure it depends on the olive oil, since mine is pretty strongly flavored).

Puffy pie dough
Hm, this was fine, but my least favorite only because the others are so good. It's not really puffy, so there's that. But it functions fine.

Single and loving it pastry crust
Very easy to make, and flakier than the buttery double crust.

Shortbread tart shell
Also very easy to make, and incredibly decadent. You could use this dough to make some awesome shortbread cookies, I think. If I was making a pie to impress (especially the more decadent omni-food inclined), I would absolutely choose this crust.

Chocolate shortbread tart shell
Yesssssss. It is everything that the shortbread crust is but very CHOCOLATY. If you do not care for your waistline and want tasty pies, the shortbread crusts are where it's at. Great texture, rolled out easily.

Vanilla cookie crust
I used the Mi-Del wafers (they seemed to be suggested?), and damn, those things seem awfully greasy. I didn't notice at first as I munched on a few, but I put those things in the food processor and I got oil out of them. Straight oil! Anyway, this worked well as a crust, and tastes like nilla wafers with the Mi-Del cookie. After this, I got pretty lazy and just used crushed cookies, but this is still an easy and quick recipe.

Gingersnap crust
I used gingersnap crust in the pumpkin pies, which worked great. Man, I love gingersnaps, and this recipe like all the cookie crusts comes together pretty easily. Only inconvenience is it gets your food processor dirty.

Maple kissed blueberry pie
HELL YEA. The maple and lemon and blueberry go SO WELL together. I wasn't expecting to be crazy about this, but it's great and a pretty simple pie. Would make again.

Strawberry rhubarb crumb pie
Never used rhubarb before until this. My frozen strawberries were quite tart, so the rhubarb blended in well. I was afraid the rhubarb would retain some crispiness, but it didn't, it softened up. The crumb topping is GREAT, but I had trouble fitting everything (strawberries, rhubarb, topping) in my half pan thing (made half the recipe). Most of the time there's always a little extra filling with that type of pan, but this was a whole lot. To top it off, I was using scant measurements 'cause I didn't have that much rhubarb. Hm. Anyway, I don't think I would have liked the tart-ish filling as much without that crumb topping. It really made it.

Appleberry pie
Didn't enjoy this too much. We used a mixed berry thing and fuji apples, and it was just fine. Not amazing, not bad. I think that part of it were the apples, which didn't want to soften up too much. I think I might try this again with some apple i know will bake well, with blueberries or somethin.

Blueberry ginger hand pies
Pretty good, fairly plain. It's not super gingery, and has the advantage of being pretty simple. As a filling, I like the maple blueberry better. Assembly was a bit tricky, and would probably be much easier if I used fresh blueberries and not frozen. They oozed a bit, but nothing disastrous.

Strawberry hand pies
Also a little troublesome in making these (gooey-ness from frozen fruit). Still good, simple way to have pie. I think a variation like strawberry-ginger or strawberry-lime would be good.

Strawberries and cream tarts
YES. The strawberry layer solidified well, the crust was great, and the sweet coconut cream was great here. Coconut just goes great with the tartness of strawberries. Nice little fancy thing that isn't too too hard to make.

Chocolate galaxy banana cheesecake
Pretty good. Not super tart. Set well. The chocolate swirl helped here, otherwise I'd probably feel a bit ambivalent. I probably would be more enthusiastic had I not baked this side-by-side with the mocha cheesecake.

Blueberry bliss cheesecake
YEP GOOD. I wish I had made more. Must make again sometime... nice, creamy blueberry thing that's lightly tart. Creamy enough that it doesn't need a topping or anything.

Raspberry lime rickey cheesecake
Good. Cheesecake portion set really well, and was still sweet while limey. I added lime extract to this 'cause it's tasty. Raspberry layer was fairly thin, but enough for the cheesecake. Very pleasant.

Banana toffee pudding pie
My god this is sweet. This would make dentists weep. As much as I like banana, I didn't like this too much, can't really put my finger on it, but I don't think I really like the whole bananas-layered-in-pudding thing. I'd rather blend them in and omit some of that sugar. Easy to make.

Cappuccino mousse pie
Mine didn't really set at all, and I dunno why! It was pretty good though, and not super sweet (strong coffee flavor). I don't know why some "cappuccino" things have chocolate and cinnamon, but hey, it's tasty.

Chai spiced rice pudding pie
I often don't like rice pudding, but this was good. I made it just as a pudding, no pie stuff involved (so I didn't use cornstarch for thickening). For the chai, I used some green chai stuff I have. It ends up being lightly chai; a stronger flavor would have been good, but I think you'd need to add chai-type spices directly instead of steeping it. Pretty sweet.

Banana cookie cream pudding
J loved this like whoa. I wasn't too partial to the layered banana thing, but it was very good. Cookies in pudding is genius. The Mi-del cookies are great in this, having that baked vanilla flavor like nilla wafers.

Pumpkin cheesecake
Texture was good, not crazy sweet, adequate pumpkin levels, but the orange thing is weird. Maybe I ended up using more (or more strongly flavored) orange than called for, but it had a distinct orange edge. It wasn't bad, just unexpected for cheesecake. Though it was pretty good, there's just something about it that doesn't really appeal to me like pumpkin cheesecake made with tofutti cream cheese. I think I'll still with my own version.

Voluptuous pumpkin pie
I saw the cracking issue in the pics and the sweetness issue in the reviews, so I did the following:
upped the sugar to taste (maybe added another 1/4 cup? it was not sweet enough as written)
blended in 6 oz silken tofu
upped cornstarch by another tbsp
The end result was pie that didn't crack. However, it was kinda pasty (maybe my bad for the tofu? or maybe that's just how it is), so in all I didn't really like the texture. I think in general I prefer pumpkin cheesecake than straight pumpkin pie, though I do like pumpkin. Idk, never had one that's amazing.

Maple pecan pie
Ohhhh yeeeeaaahh. Something I changed about the caramel component was I put it on medium-low (so that it was actively bubbly, but nothing crazy splattery) and I didn't stir it. I think it really makes a difference, because when making caramel you're not supposed to stir it or else it will start sugar crystal formation and solidify or become granular once cooled. This stayed gooey syrup, and even without stirring it didn't burn. Baked well, was delicious, except it turned out some of my pecans were stale :/ no matter, it was great. Will make again.

Old fashioned chocolate pudding pie
I just made this as a pudding, and it was alright. I thought it coulda been more chocolaty and less cornstarch-y (kinda gelatinous), but it was fine.

Boston creme cake pie
I used the Barbara's animal cookie things (vanilla) for the crust, and made these into tartlets instead. The filling was pretty easy to make and set well. Overall this takes a bit of time just because of all the components that have to come together. The end result was quite good, good blend of the whole vanilla/chocolate thing. I think it's hard not to like this.

Chocolate peanut butter tarts
Holy decadence, Batman. Chocolate shortbread crust. Extreme peanut butter filling. Chocolate ganache. Unbutton those pants right now.
I used peanut butter I didn't particularly like (earth balance), but the filling was still good (probably could have been even better!). The crust, as previously reviewed, is great. And the ganache is ganache. The end result is any light eater's nightmare, essentially a tart version of a better type of reese's cup. YEAH

Manhattan mud pie
So, I made this in the half-pie pan thing, which was a bad move. First, I can't seem to fit a whole half recipe in there, and this was no exception. The cake batter alone took up most of the pan, so I only had so much room for the pudding layer. I added as much as I could, but my pan has one of those lift-out bottoms, and some oozed. In the end I had maybe a couple of pockets of pudding within the bottom of the cake, which was chocolaty-sugary-boozey, and the cake itself was fairly good. The pudding-bottom cakes always taste lower fat-ish to me even if they're not, so it's always kind of "eh" in that sense. Definitely make this in a large enough pan that isn't springform or anything that would allow it to leak.

Cafe mocha cheesecake
Chocolaty goooood. It's not super cheesecake like (little tartness to be had), but it was GOOD. Set well and such. Better than the banana cheesecake. Will make again.

Sweet coconut cream
Not too difficult to make, and surely does whip up well and fairly solidly. Some of this sat in my fridge for a little over a week and didn't go bad, which was a pleasant surprise since plain coconut milk usually does for me. Definitely has the coconut flavor though, so coconut-haters, stay away.

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holy shit that's a lot of pie!

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SURE IS

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you should really update your profile picture after eating all that pie...

http://pet-net.net/cat-kitten/wp-content/uploads/2011/12/fat-black-and-white-cat.jpg

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OMG MEEMS GOT INTO THE PIE

It's great that you found that pic. Love it. Hahaha

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Single Pastry Crust

Good basic crust.  Mine turned out wonderfully flaky!

Maple Pecan Pie

This is exactly what I was looking for.  I've only had karo syrup pecan pie before and I am not interested in that.  After reading the reviews, I was kind of scared to try it, so when I did, I really stuck to the recipe.  I kept the caramel at a very low temperature/low boil, and it thickened nicely.  Next time I will try faunablues' suggestion of not stirring, just to see if it makes a difference.  The filling seemed a little thin, so I added some extra pecans.  Delicious. 

http://i43.tinypic.com/a4r3n8.jpg

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That pie looks sooooo good, Lotus!  Drooling here.

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Thanks JC!  It was really good.  It also lasted a whole week in the fridge, covered with plastic wrap.  Sometimes I find that pie filling starts to get "runny" after a couple days in the fridge.  This retained a good texture until I finished the last piece.  Bonus.

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Chocolate shortbread tart shell
Yum! This came together quite easily when I mixed with my hands. It took a tiny bit of patience to make sure to evenly press it all into the sides, then bottom of shell, but it worked out very well. I actually used some dark cocoa powder, so it was definitely chocolaty! I messed up and baked it too many times for the pie recipe, but it was still great. Didn't puff up. Pretty darn easy. Great for the baked strawberry tart. I made this one as 1 big 9-10" tart. When I made the mini strawberry tarts with regular shortbread crust, I preferred those warmish, but this was much better later in the day. Will make again.

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/418029_10151281576450533_507120532_23051125_1753798262_n.jpg

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Is that chocolate shortbread not one of the best things ever?

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Blueberry Bliss Cheesecake: I 86'd the banana and the pie doesn't need it at all! I just upped the tofu content slightly. This pie definitely has a hint of coconut to it, which is not a bad thing, just a heads up if there any coconut haters in the house. The filling wasn't quite cheesecakey enough for me, but the top had a nice tart touch to it, so next time I'll add some more lemon juice into the filling, and maybe a touch more sugar to the topping. Otherwise, this was flipping great!!

Rad Whip: This shit is rich. Good, though. Mine didn't form soft peaks, but it was still good!

Vanilla Cookie Crust: Made this using homemade vanilla wafers and it was pure heaven underneath the blueberry cheesecake. LOVE IT!

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Maple pecan pie - My caramel didn't really set up and I had checked what everyone elses comments were beforehand so I didn't stir it and also cooked it on a medium-low heat. I'll probably try it again in the future but I'd rather move on to another pie than keep trying this one. The taste, however, was spot on.

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