S’more Pie

makes one 9-inch pie (and 2 bonus pudding cups for the cook)

1 graham cracker crust (I used Arrowhead Mills.)

1 carton suzanne’s ricemellow creme (Mine came from Whole Foods.)

1 recipe chocolate pudding (This part I actually made.)

Chocolate Pudding

1/2 cup sugar

1/4 cup corn starch

8 ounces bittersweet chocolate

2 2/3 cups soy milk (I used regular Silk.)

1/4 cup extra-firm silken tofu

2 Tablespoons Earth Balance buttery stick

1/2 teaspoon vanilla

Blend together tofu and 2/3 cup of the soy milk until smooth.  (I recommend using an immersion blender for this.  A conventional blender will certainly work, but if the mixture gets very frothy let it settle a bit before continuing.)

In a heavy bottomed sauce pan whisk together sugar and corn starch.  Chop up chocolate and add it to the pan. 

Add the remaining soy milk as well as the tofu mixture to the pan.  Whisk continuously over medium heat.  Once the mixture begins to bubble, continue whisking for one minute.

Remove from the heat and stir in the Earth Balance and vanilla.

Pour into your prepared pie crust and chill until set, in the freezer for two hours or the refrigerator for at least four and up to over night. 

Once the pudding has set, top with the ricemellow creme. 

Now for toasting your marshmallows:

Heat up the broiler.  Wet a dish cloth in cold water.  Ring out the excess water and use the wet cloth to line a rimmed baking sheet.  Place the pie on the towel and surround it with ice cubes to keep the pie chilled while you toast the top. 

Put it under the broiler and watch it while the marshmallow toasts.  This will take a matter of seconds, so don’t go off and do anything else, there will be plenty of time for campfire songs once that pie comes out of the oven.

This article was written by Trina Jaconi Biery of Your Vegan Mom, Copyright © 2008. For more of Trina's recipes, head on over to Your Vegan Mom or subscribe to the site's RSS feed.