So. I LOVE Tollhouse Pie. I mean, what’s not to like? It’s a big, giant, gooey cookie baked in a pie crust! Hello! I thought veganizing this would be as simple as 1-2-3. Nope. Not so much. It was a major fail. I mean, MAJOR. It was an oily, sticky, nasty mess. It never set, it had a pool of of oil floating on top. I don’t know about you, but that is NOT appetizing. Needless to say, I wasn’t about to give up. I tried a few things, had a few tricks up my sleeves, and viola! Perfection! Okay, so maybe I’m getting ahead of myself with perfection, but hey. It’s pretty darn close.
This pie is the bomb. Gooey cookie center with a crisp, buttery crust. Add a big ‘ol scoop of your favorite vegan ice cream and you’re good to go! Just try not to inhale the whole thing in one sitting. Your tummy will thank you.
1 9-inch prepared pie crust (if frozen, do not defrost)
egg replacer equal to 2 eggs (I used Ener-G)
1/2 cup evaporated cane juice
1/2 cup brown sugar, lightly packed
1/2 cup (1 stick) earth balance, slightly softened
3/4 cup all purpose flour
1 tsp pure vanilla extract
pinch of kosher salt
1/2 cup vegan chocolate chips
Preheat oven to 375. With the paddle attachment, mix egg replacer until foamy. Add evaporated cane juice, brown sugar, vanilla and salt. Mix until thoroughly combined. Add flour and combine. Beat in earth balance. Mix until thoroughly mixed, but do no over mix. Stir in chocolate chips with a rubber spatula. Spoon mixture into prepared crust and spread mixture evenly. Bake for 40-45 minutes, or until a sharp knife inserted in the middle comes out clean. Cool completely before serving. Enjoy with your favorite vegan ice cream, or whipped topping.