fishie’s aquarium

I love cream pies. I grew up with cream pies being a rare treat, and now that I’m an adult and can eat as much pie as I could want without my mom yelling at me, I do. Much to my dismay, my mom used those instant pudding mixes and put them in graham cracker pie crusts. Tisk tisk. I like making things from scratch.

In comes Mel a while back, with a basic chocolate pudding recipe in one of her many vegan cookbooks. We made it a few times, and I demanded the recipe from her. We made the pudding, we made fudgesickles from them (higly recommended, btw), but never pies.

When I got the recipe I started experimenting with it right away. At first, I’d use chocolate milk instead of plain milk. Then I started adding chocolate chips to the hot pudding. Then I started melting peppermint candies into it and it’s never been the same since. I currently have written three variations of the chocolate pudding recipe (super chocolate, mint chocolate, and peanut butter chocolate), a banana recipe, and a vanilla one that I just tried out today. I have the things to do a coconut pudding, so that should be coming soon.

The Chocolate-Vanilla Swirl Pie caused me to send text messages to people along the lines of “It’s so good I want to make five more so I can have an orgy with them.”

Chocolate Peanut Butter Pie

INGREDIENTS: 3c chocolate soymilk 6T cornstarch 1t vanilla 2/3c sugar 1/2c cocoa powder 1/3c creamy peanut butter 1 graham cracker pie crust

Combine all ingredients except peanut butter (and… uh… the pie crust) in a medium size saucepan, whisking constantly on medium heat until thickened. This will take around 15-20 minutes. When thick, add peanut butter and stir until evenly distributed. Immediately pour into pie crust and chill for a few hours until cold and set.

Chocolate-Vanilla Swirl Pie

INGREDIENTS:
Chocolate 1 1/2c chocolate soymilk 3T cornstarch 1/2t vanilla 1/3c sugar 1/4c cocoa powder	Vanilla 1 1/2c vanilla or plain soymilk 3T 2T? cornstarch 2t vanilla 1/2c sugar
Combine all ingredients for each pudding in two small saucepans. Whisk each constantly on medium heat until thick. Try your hardest to get them to thicken at the same time, because you can’t keep heating them after they’re thick and you can’t leave them out. If you’re not ambidextrous enough, have a friend help. When both puddings are set, pour all of each pudding into a separate side of the pie crust, then stir to swirl flavors together, but don’t mix completely. Chill until set, eat. Yum.

I’m thinking if I get enough of these, I can write a book. “A million vegan cream pies,” or something like that. Mmmmmmm.

Bingo!

Jacey is an animal-hugging vegan. Insubordiknit animal-fiber yarns are spun from humane, farm sanctuary fibers. All are handpainted using acid color/light fast dyes.