Biting into a piece of this pie is like biting into a giant slice of cookie dough! It's so so good! I brought it into work to share with my co-workers and all of them loved it. It's gluten-free and vegan, so in an office that has a few dietary restrictions it was the perfect recipe. Don't get scared off by the addition of beans - they are flavourless and just blend into a super smooth, raw cookie dough-like texture. I didn't add chocolate chips to the cookie layer, but you definitely could add some in to make it more of a chocolate chip cookie dough pie.
Ingredients:
2 540mL cans white beans, drained and rinsed
1 cup quick oats - Use certified GF oats if making this gluten-free
1 and 1/2 cups brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup unsweetened applesauce
3 Tbsp. canola oil
3 tsp. vanilla extract
Directions:
Preheat the oven to 350 degrees F and place the rack in the center of the oven. Lightly grease a 9" or 10" pie plate with canola oil or another non-stick cooking spray.
Add all ingredients to a food processor and blend together until very smooth. This should take about 5-10 minutes. Stop the processor and scrape down the sides of the bowl every few minutes to make sure everything gets evenly blended.
Pour the cookie dough pie mixture into the prepared pie plate and evenly smooth the top. Bake in the preheated oven for 35-40 minutes, until the top is firm to the touch and the edges are a bit cracked. Remove from the oven and let cool completely on a wire rack before frosting with chocolate ganache (recipe below).
After about 20 minutes of cooling on the wire rack, I placed the pie in the fridge to speed up the cooling. Once it was cool, I spread about half of the prepared chocolate ganache evenly over the top of the pie with a spatula, then placed the pie back in the fridge so the ganache could firm up. Slice and enjoy cold or at room temperature. Store leftover pie covered in the refrigerator.
After about 20 minutes of cooling on the wire rack, I placed the pie in the fridge to speed up the cooling. Once it was cool, I spread about half of the prepared chocolate ganache evenly over the top of the pie with a spatula, then placed the pie back in the fridge so the ganache could firm up. Slice and enjoy cold or at room temperature. Store leftover pie covered in the refrigerator.
*Cookie pie recipe adapted from Chocolate Covered Katie
Chocolate Ganache
The chocolate ganache on top of this cookie dough pie is my new favourite thing. The ganache is so easy to make, and can be used in so many other desserts, as well as enjoyed straight off a spoon as I quickly discovered after making it. I made it using vanilla soy milk so it is dairy-free and vegan (if you use vegan chocolate), but feel free to substitute with cow's milk or cream and it will come out exactly the same. I can't wait to frost a whole chocolate cake with it or make some chocolate covered fruit.
Ingredients:
1 cup soy milk - I used Sweetened Vanilla So Good soy milk. Feel free to substitute cow's milk or cream or another type of soy milk
2 cups semisweet chocolate chips or chopped chocolate - Use dairy-free or vegan friendly chocolate if you need this to be vegan and lactose-intolerance friendly
Directions:
Pour the soy milk into a small saucepan and heat over medium-low heat. Slowly bring to a boil. Place the chocolate in a medium, heatproof bowl (glass works best). Once the soy milk is boiling, pour it over the chocolate and let sit for 2-3 minutes, until the chocolate softens. Whisk the chocolate and soy milk together vigorously with a wire whisk until all the chocolate is melted and a slight glossy sheen forms, about 2 minutes. Cover with plastic or a lid and place in the fridge for at least 1.5-2 hours before using. Stir before use to loosen it up.
*Chocolate ganache recipe adapted from You Won't Believe It's Vegan (Sher & Doherty, 2008)
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