They say when life gives you lemons, make lemonade. But I say, when life gives you bacon chocolate chip cookies that stick to the foil you bake them in and promptly break into pieces when you try and transfer them to your baking rack, make a pie crust. First, stomp on the ground at least five times and curse in frustration, but then make a pie crust. And then make a dairy-free chocolate filling and pour it inside. By the end of the whole ordeal, you’ll have consumed so much deliciousness you will have forgotten about the accident that happened in the first place and will be rejoicing in the fact that you just came up with an awesome new pie recipe.
Prep Time: 20 minutes
Cook Time: 30 minutes
Sitting Time: 2 hours
Total Time: 2 hours, 50 minutes
For the cookie crust
1 batch bacon chocolate chip cookies
3-4 tablespoons Earth Balance, melted
For the pie filling (adapted from Alton Brown)
13 ounces semi-sweet chocolate chips
1/3 cup strong coffee
1 teaspoon vanilla extract
1 pound silken tofu, drained
2 tablespoons maple syrup, or to taste
1. Preheat oven to 350 degrees and follow recipe for bacon chocolate chip cookies.
2. Let cookies cool completely.
3. Break apart completely cooled cookies and add to food processor.
4. Pulse until cookies become fine crumbs.
5. Measure out 2 cups of crumbs, and pour into a medium-sized bowl.
6. Add 2 tablespoons melted Earth Balance to crumbs, and combine. Grab a handful and squeeze together. If the fistful stays in tact, you are at the right consistency. If the crumbs do not stick, add a tablespoon of Earth Balance until they do.
7. Press crumbs firmly and evenly into a 9-inch pie pan.
8. Bake for 15 minutes or until lightly browned.
9. Let crust cool completely. Stick in the fridge for a few minutes if you are impatient.
10. Add about 2 inches of water to a medium saucepan and bring to boil.
11. Place a medium-sized metal bowl over saucepan, making sure the bowl is not in direct contact with the water. Adjust water level accordingly.
12. Add chocolate chips, coffee, and vanilla to bowl, stirring often until completely melted.
13. Add tofu, maple syrup, and chocolate mixture to food processor and spin until fully combined.
14. Pour filling into cooled pie crust and refrigerate for about 2 hours or until filling is firm.