This delightful and delicious pie provides the perfect showcase for seasonal organic strawberries. The filling is so creamy you will not believe it’s based in raw cashews and tofu. Easy to assemble and super yummy!
Strawberry Mountain Pie
Makes 6 to 8 servings / Ease Factor 2
Crust
- 1 cup plus 2 tablespoons vegan cookie crumbs or vegan graham cracker crumbs (see note)
- 3 to 5 heaping tablespoons sesame tahini
- 1 1/2 tablespoons nondairy milk
Filling
- 16 ounces extra-firm regular tofu
- 8 ounces soft silken tofu
- 1/3 cup raw cashews
- 1/3 cup plus 1 tablespoon vegan white sugar or your preferred dry sweetener
Topping
- 16 ounces organic strawberries
- 2 tablespoons strawberry preserves
- 2 1/2 teaspoons filtered or spring water
Preparation
Preheat the oven to 400 degrees F.
To make the crust, put the cookie crumbs, 3 heaping tablespoons tahini and 11⁄2 tablespoons nondairy milk in a medium-sized bowl and combine using a large fork or dough blender. Add more tahini until the crumbs are moistened, but still crumbly in texture (up to 5 heaping tablespoons of tahini in all). Press the crumb mixture evenly into the bottom of a 9-inch pie plate. Bake for 5 minutes. Put the pie plate on a wire rack and let cool for 10 minutes.
While the crust cools, put the extra-firm regular tofu, silken tofu, cashews and sugar in a blender and process until smooth. Pour the tofu mixture over the cooled crust. Spread in an even layer and smooth the top. Bake for 20 to 30 minutes, or until the top of the pie is slightly firm to the touch (center of the filling will still be very soft). Put the pan on a wire rack and let cool 5 minutes.
While the pie bakes, trim 1⁄8- to 1⁄4-inch off the wide end of each strawberry. Then, when the pie is out of the oven but still warm, arrange the strawberries, flat end down, in a pleasing pattern on top of the pie, gently pressing the end of each strawberry into the filling so it stands upright. Put the preserves and water in a small mixing bowl and whisk together. Spread the preserves evenly over the top of the strawberries using a pastry brush or small spoon.
Refrigerate 4 to 8 hours before serving. Carefully cut the pie into slices (the filling will be soft). Stored tightly covered in the refrigerator, leftover pie will keep for about 2 days.
Chef’s Note: To make cookie crumbs, put 11⁄2 to 2 cups of broken-up vegan cookies in a blender, and process to coarse crumbs. Add more cookies, as needed, to make the amount of crumbs needed for this recipe.
Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by David Kaplan.
