Faux Moo Pie Recipes

Steps:

• Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
• Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
• Preheat the oven to 350 degrees F.
• Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
• Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Whisk together the graham crumbs, flour, baking powder, baking soda and salt in a bowl. In another large bowl, beat the sugar and butter with an electric mixer until fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the graham mixture and beat to incorporate. Knead with your hands to bring the dough together into a ball.
• Flatten the dough into a disk, place it on a piece of parchment paper and roll with a rolling pin into an 11-inch circle, about 1/4 inch thick. Use a 3-inch round cookie cutter to cut out 8 cookies. Reroll the scraps to 1/4 inch and cut out 2 more cookies. Transfer the cookies to the prepared baking sheet. Discard the dough scraps.
• Bake the cookies until the undersides are golden brown and the tops are just set, 9 to 10 minutes. Cool completely on a rack.
• Put about 2 tablespoons of marshmallow creme in the center of a cookie (do not spread) and top with a second cookie to make a sandwich. The creme will ooze to fill the sandwich as it sits. Repeat with the remaining cookies, then freeze until the creme is firm, about 20 minutes.
• For the glaze: Line a baking sheet with parchment paper and place a cooling rack on top. Line a second baking sheet with parchment paper and lightly oil the paper.
• Put the chocolate candy coating in a heatsafe bowl (the smallest, deepest bowl it can fit in without surpassing the rim). Microwave in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes.
• Submerge a cookie sandwich in the melted chocolate and pull it out using 2 forks, letting the excess drip off. Transfer to the prepared cooling rack and sprinkle with sanding sugar. Transfer to the oiled parchment on the second baking sheet to set. Repeat with the remaining cookie sandwiches.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
• Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
• Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
• To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Steps:

• Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
• Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
• Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Don't pause in this step or it might set up before you finish getting it into the pan! If it does it's okay but it makes it difficult to spread into the pan.
• Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
• Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue. I think it's too rich this way, my husband loves it.

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, with fork, beat eggs lightly.
• Beat in corn syrup, sugar, butter or margarine, vanilla and salt until blended.
• Stir in oats.
• Pour into pie shell.
• Bake 45 to 55 minutes or until puffed.
• The centre should be slightly jiggly.
• Cool.

Steps:

• In a medium microwave-safe bowl, melt vegan chocolate chips in microwave. In a food processor or blender, add the melted chocolate, tofu, peanut butter, and soy milk. Blend until smooth. Stir in the chopped nuts. Pour into graham cracker crust. Refrigerate 2-3 hours. Variation: If you desire a hard topping, make and chill the pie as directed. Melt 1 additional cup of chocolate chips and pour over top of the pie. Refrigerate again for 2-3 more hours.