Monday, February 6, 2012

Mango Custard Pie

My success with the vegan cheesecake has motivated me to try my hand at making other creamy vegan pies without using the typical soy products or nuts as the dairy replacement.  This past week I tried out a soy-free, nut-free mango custard pie: the mango cream filling got a big thumbs up, but my husband said that the crust was a bit too healthful tasting compared to his preferred graham cracker crust. So feel free to sub graham cracker crust, although I will include the recipe for my granola-type crust for those like me who like a hearty, less sugary crust. If you want to try out this recipe, but you don't have access to Trader Joe's and its mango butter, you could certainly try subbing canned or fresh mangoes plus some evaporated cane juice or agave nectar. 

For the filling:
2 cups soy-free tofu
2 cups oat milk (You could sub another non-dairy milk.)
2 egg replacers (either Ener-G brand, or 1/4 cup tapioca starch mixed with 1/4 c. water)
1 tsp vanilla extract
1/2 tsp. orange extract
8 oz. jar of mango butter
1/3 cup white flour
2 Tbsp, soy-free Earth Balance buttery spread
generous 1/4 tsp. sea salt
3 Tbsp. lemon or orange juice
1/4-1/2 tsp. stevia powder, to taste (optional, if you want it a bit sweeter)

For the crust:
1 cup dried, unsulfured mangoes, soaked overnight to soften
1/2 cup rolled oats
1 cup raw sunflower seeds
1/3 cup dried, flaked coconut
1/8 tsp. cinnamon
1/8 tsp. salt

1. Oil a 9 inch pie pan and preheat the oven to 350. Place all of the crust ingredients in a food processor and pulse until well combined. Press the mixture evenly into the bottom and up the sides of the pie plate.
2. Either clean out the food processor or use a blender and add all of the filling ingredients, reserving 1/4 cup of the mango butter for topping the cooled pie. Puree until smooth and pour into the prepared crust, smoothing out the top.
3. Bake in the preheated oven for 40 minutes, and then cool on a wire rack for about an hour before spreading the remaining mango butter over the top of the pie and placing it in the fridge to cool completely before serving.

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