Orange Creamy, Dreamy Pie with Chocolate Chip Cookie Crumb Crust features orange juice to provide zing to a cashew cream based pie that’s cradled in a thick, crisp, chocolaty cookie crumb crust.
Makes 8 servings
INGREDIENTS:
FILLING
1 cup raw cashews
1/2 cup water (for soaking cashews)
1 block (14 to 16 ounces) extra-firm regular tofu (refrigerated tub), drained and crumbled
½ cup freshly squeezed orange juice
2 tablespoons quick cooking or old fashioned rolled oats (use gluten-free, if needed)
1 cup vegan cane sugar
CRUST
1/3 scant cup vegan buttery spread, plus more for coating pan
2 cups vegan chocolate chip cookie crumbs, (use gluten-free, if needed and please see note below for additional tips)
INSTRUCTIONS:
Put the cashews and 1/2 cup water into a small bowl. Cover and refrigerate for 1 to 4 hours.
Preheat the oven to 375° F. Generously coat a 9-inch round pie pan with vegan buttery spread.
To make the crust, put the cookie crumbs in a medium-sized bowl and add 1/3 scant cup vegan buttery spread. Blend together using a dough blender or clean hands, until the mixture resembles wet sand.
Firmly press the cookie crumb mixture into the bottom and up the sides of the pie pan, using the base of a measuring cup to make certain that the crust is evenly distributed. Crust will be very thick. Bake the crust for 5 minutes. Put the crust on a wire rack. (If the crust has puffed up a bit while par-baking, gently press it flat using the base of the measuring cup again.) Let the crust cool for 10 minutes.
To make the filling, put the soaked cashews in a screened sieve, drain and rinse thoroughly in cold water.
Put the soaked and drained cashews, tofu, orange juice, oats, and sugar in a blender container. Process for 30 seconds to 1 minute, or until completely smooth, stopping once or twice to scrape down the sides of the blender container, if needed.
Pour the filling into to the crust. Smooth out the top of the pie filling. Put the pie on a sheet pan and bake for 35 to 40 minutes or until the pie is firm around the sides and almost set in the middle. If the edges of the crust are becoming overly brown during baking, tent the crust with small strips of foil during the final 10 to 12 minutes of baking.
Put the pie on a wire rack and let cool for at least 30 minutes to 1 hour before serving (pie will still be quite soft while warm). Alternately, let the pie cool for 1 hour, loosely cover with plastic wrap, and refrigerate for 5 to 6 hours (to firm up) and serve cold.
Serve with optional Vanilla-Orange “Cream” Date Caramel (recipe below) drizzled over the top, if desired. Covered and stored in the refrigerator, leftover pie will keep for 3 days.
CHEF'S NOTE: If preferred, you may use your favorite vegan and gluten-free vanilla wafers, graham crackers, lemon cookies, or ginger cookies (to make the cookie crumbs) in this recipe.
VANILLA-ORANGE “CREAM” DATE CARAMEL (optional)
Makes ¾ to 1 cup
5 tablespoons vanilla flavored dairy-free “creamer” or a thick variety of dairy-free milk (like oat milk or cashew milk)
¼ cup orange juice, plus more as needed
2 tablespoons maple syrup
¾ cup firmly packed, pitted and diced Medjool dates (from 7 to 9 large dates)
Put all of the ingredients in the order listed in a blender or food processor and process until very smooth and no trace of date pieces remain, adding more water if needed to achieve desired consistency (see tip).
Stored in an airtight container in the refrigerator, the sauce will keep up to 3 days.
Tip: For a thinner caramel, add more water, 1 tablespoon at a time, to achieve the desired consistency.