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AJOYO ALMOND BREEZE Blue Diamond Bob's Red Mill GOAT NICE! Rich's Non Dairy TEST PRODUCT RECIPES

EGG-FREE NOG PRETZEL PIE – GOAT

EGG-FREE NOG PRETZEL PIE – GOAT

This is like no cream pie you ever experienced. Yet somehow it all seems so familiar. A rough and tumble cream pie? Is that even possible? With the animal-free chef, anything is possible!

Two egg-free dairy-free nogs, banana, sesame cashews, brown sugar and vanilla, blended and cooked like a pudding. Peanut butter pretzel nuggets and coconut made into a crust with only melted margarine. YES. To all of it!

Serves 6-9

SESAME CASHEW NOG PUDDING: Makes almost 4 cups

5 c. total vegan nog – I used 2 c. AJOYO NATURAL ALMOND NOG plus 3 c. Almond Breeze Nog

1 c. Nice! brand SESAME CASHEWS (@Walgreen’s)

1/2 c. cornstarch

1 T. vanilla (imitation)

1/2 t. salt

1/4 c. brown sugar

2 sm. ripe bananas in chunks


In blender container place 4 cups total nog – reserving 1 cup for later.

  • Add nog first to blender container.

Add sesame cashews, cornstarch, vanilla, salt and brown sugar.

Blend till nuts are evenly mealy throughout and cornstarch is evenly dissolved.

Add banana chunks, blend till smooth.

Pour into large saucepan. Cook over medium heat, stirring often to prevent sticking. When it bubbles up into a thick boil, keep stirring till very thick.

Now add that 5th cup of nog, whisking till totally incorporated and smooth.

Reduce heat to low to medium-low and cook 10 minutes longer, stirring as needed. Remove from heat.

When pudding is no longer steaming hot, place a piece of wax paper or plastic wrap directly onto top of pudding, sealing it by pressing gently onto the pudding. Set aside at room temperature till ready to fill the pie.


PRETZEL COCONUT PIE CRUST: Makes almost 4 cups

Preheat oven to 375 degrees

2, 5 oz. pkgs. Nice! brand PEANUT BUTTER FILLED PRETZEL NUGGETS

1/2 c. unsweetened shredded coconut – I used Bob’s Red Mill

1/3 c. light brown sugar

1 T. liquid smoke

1 stick margarine, melted on low heat in small pan, then set aside


Place pretzel nuggets, coconut, sugar and liquid smoke in food processor and process till equally mealy throughout. Tiny mealy.

Transfer to large bowl.

Add melted margarine. Mix, stir, mash to thoroughly moisten every crumb. Take a couple minutes.

Take out 1-1/2 firmly packed (like you do with brown sugar), cups pretzel mix.

Using fingers, crumble mix evenly over bottom of pie plate and around sides.

Then, begin to firmly and evenly mold the crumbs to the bottom and up the sides to the rim using your fingers and sometimes knuckles work well too.

  • Do not add any liquid to help with this.
  • Do not leave any cracks or crevices where you can see the pie plate. You want the crumbs to fit the plate like a tight glove.

Bake in preheated 375 degree oven 5-8 minutes. I went 5, but each oven is different.

Cool pie plate on wire rack, then chill in refrigerator for about 15 minutes.


ASSEMBLE:

Re-stir filling. If any skin formed on top, when whip with beaters or whisk. This pudding is forgiving because of the bananas. If there are small lumps people with assume they are flavored banana bits. Remember, rough and tumble cream pie. You don’t want to put the cream pudding into the crust hot, nor cooled pudding into a hot crust. Finesse it.

Now, what to do with the extra pretzel coconut mixture?

Finely grate 1/2 ounce unsweetened baker’s chocolate over small holes of hand grater.

Add gratings to pretzel mix. Stir to evenly distribute.

Heat dry, skillet to medium heat. No oil.

When pan is hot, transfer chocolate pretzel mix to pan.

Stir with spoon, mashing with back of spoon the softened chocolate into the crumbs as the chocolate melts.

Do not leave the stove, nor the skillet. Stir about 1 minute till the mix begins to clump.

Immediately remove from skillet onto plate and disperse the crumbs in an even layer.

Refrigerate till chilled – 10-15 minutes.

Remove from refrigerator. Add 1-2 Tablespoons granulated sugar to the mix. Lift with fingers separating the crumbs while lightly coating with the granulated sugar.

Do not mash the sugar into the crumbs – lightly coat till the sugar adheres to the crumbs, not till the crumbs devour it. You don’t want the sugar to melt into the crumbs.

Evenly sprinkle crumbs onto top of pudding in pie shell.

Gently pat the top all over to secure the crumbs in place without burying them.

Refrigerate pie till very cold and pudding has set – overnight is best.

Cut and serve.

  • When cutting a pie, first make the two long triangular cuts all the way through to the pie plate, then retrace your cuts all the way through. Then take a thin knife and gently urge it under the top rim crust and down to the bottom of the pie plate, always firmly against the plate, to loosen the pie slice. Lift out with a pie spatula or equivalent tool.

Serve alone or with a vegan whip topping. I used Rich’s Non-Dairy Whip Topping






By Sharon Lee Davies-Tight

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.