pie

MISSISSIPPI MUD PIE (GF & DF) / January 28, 2021 by Lindsey | Dolly and Oatmeal

MISSISSIPPI MUD PIE (GF & DF) | dolly and oatmeal

a multi-layer cake? at the end of january? because, why not!?

in all sincerity though, this month marks 8 years of this blog, dolly and oatmeal. initially, i felt kinda silly celebrating as i’ve come to it so infrequently over these past few months, and i was ready to go without acknowledging it. but if there’s one thing that means the most to me aside from my family and friends, it’s this space. a space where i’ve connected with so many of you over the years, where i’ve had the privilege of sharing recipes and stories and images, of food and meals that have made it feel like we’re all connected in some way. i only hope to continue and strengthen that connection in the coming years. and although i don’t show up here as much as i would like recently, my intention is to be back here at full capacity soon :)

now, mississippi mud pie! i’ve loved mud pie since childhood. notoriously chocolatey, and sometimes way too dense, it was always my dessert of choice as a kid. the recipe for this mud pie inspired by the ever talented samantha seneviratne and her new york times recipe for a version mississippi mud pie that called to me. her iteration is based off of matt lewis and renato poliafito’s of the bakery, baked (which was our little beloved neighborhood coffee shop when we lived in red hook). so when i came across samantha’s recipe, it felt in many ways that the stars were aligned, bringing together joyful memories of childhood and adulthood, and bringing it all to this space that also makes me so very happy. so that’s how this gluten-and-dairy-free (and grain-free) mud pie was realized.

because there are lots of layers to this pie/cake, i tried to keep it as simple as possible by not using various flours, sweeteners, etc. instead, i took care to keep the ingredient list paired down to the same ingredients - almond flour, coconut oil, cacao powder, maple syrup, coconut sugar, cashews, and eggs are our main ingredients.

we begin with a graham cracker crust, which we make from scratch (i have yet to find a store-bought variety that i like, so graham cracker crust from scratch, it is!). from there, we make a fudgy, crackly brownie layer. during its cooling period, the brownie sinks ever so gently which becomes the perfect vessel to hold our chocolate cashew custard. next, we make our vegan custard that is silky smooth, and perfectly rich - but not too rich. it’s made from soaked cashews, a good amount of melted dark chocolate, cacao powder, almond milk, and sweetened with maple syrup - *chef’s kiss*. last, is the whipped coconut cream. we whip it until a fluffy and smooth, then dollop it over the cake, and top it all with a dusting of cacao powder. it’s really the perfect mid-winter treat, or celebration cake, or pandemic-fatigue cake - just consider it your go-to, all occasion cake, really.

i hope you love this one! xo!

mississippi mud pie | gf & df

recipe inspired by samantha seneviratne’’s mississippi mud pie from the new york times

| makes 1 eight-inch round cake, about 16 servings |

print the recipe

ingredients:

graham cracker crust

1 1/2 cups almond flour
1/2 cup cassava flour
1/4 cup coconut sugar
1/2 teaspoon fine salt
1/8 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons coconut oil, melted
3 tablespoons water

brownie layer

1 cup almond flour
1/2 cup cacao powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup coconut sugar
2 large pasture raised eggs
1/2 cup coconut oil, melted
1/2 cup dark chocolate (60-70% cacao, preferably)
1/2 teaspoon pure vanilla extract

chocolate cashew custard layer

1/2 cup dark chocolate (60-70% cacao, preferably)
1 1/2 cups raw cashews, soaked for at least 4 hours, drained and rinsed
3 tablespoons cacao powder
1/4 cup plus 1 tablespoon maple syrup (or honey)
1/2 cup unsweetened almond milk
1 teaspoon pure vanilla extract
pinch of salt

coconut whip

2 (13.5 oz) cans coconut cream, refrigerated at least 12 hours
2 tablespoons powdered sugar
cacao powder, for dusting (optional)

method

preheat oven to 325°F. grease the bottom and sides of an 8-inch springform pan. line the bottom with parchment paper, and then grease that.
make the graham cracker crust. in a large bowl, whisk together the almond flour, cassava flour, sugar, salt, and cinnamon. break up any almond flour clumps with your fingers. add the coconut oil, and water; and mix until combined and dough holds together when you squeeze it between your fingers.
scatter graham cracker dough into your pan, and use your fingers to press it into an even layer, spreading it about 2 1/2 inches up the sides of the pan as well. par-bake in the oven for 10 minutes. remove, turn oven heat up to 350°F, and set the crust aside.
make the brownie layer. while the graham cracker crust is baking, prepare your brownie batter. in a medium bowl, whisk together the almond flour (break up any clumps with your fingers), cacao powder, baking soda, and salt. in a large bowl, beat together the sugar and eggs with an electric mixer on high for 1-2 minutes, until the mixture becomes pale in color and has slightly thickened. in pot over low heat, melt the coconut oil and measure out 1/2 cup in a liquid measure. add the chocolate and stir to melt. once melted and cooled, mix into the egg and sugar mixture, along with the vanilla until combined.
a little at a time, add the dry ingredients, and mix on low until everything is combined. turn the batter out into the graham cracker crust, and use an offset spatula to smooth the top. return to the oven for 28-30 minutes, until top is set and has craggy cracks (image below for reference), and a toothpick inserted comes out with moist crumbs. place the cake on a cooling rack and let it cool completely.
make the cashew custard. melt the chocolate over a double boiler, let cool. in the container of a high speed blender, combine the soaked cashews, melted chocolate, cacao powder, maple syrup, almond milk, vanilla, and salt. whiz everything together on high, stopping to scrape down the sides until everything is silky smooth. pour the custard over the cooled pie, using an offset spatula to smooth the top. tear a piece of plastic wrap, pressing it gently to cover the surface of the custard (this is to prevent a skin from forming). refrigerate at least 5 hours, or overnight.
prepare the whipped coconut cream. turn the cans upside down, and open from the bottom. pour out any liquid, then scrape remaining coconut cream into a large metal bowl. beat on high until any little clumps are gone, about 1 minute. sift over powdered sugar, and beat once more until combined and coco whip is fluffy.
dollop the top of the pie with the coco whip, and dust the top with cacao powder. slice, serve, and enjoy!
leftover cake can be stored in the fridge for up to 4-5 days. let it sit at room temp for 1 hour before serving. store leftover pie in your fridge for up to 4 days.

recipe notes:

this pie can be made in increments if need be. if you want to make it ahead of time, start by making the graham cracker crust, and brownie layer. at this stage, you can cool the pie, cover it with plastic wrap and store in your fridge for up to 2-3 days. then you can go ahead and prepare the custard and whipped coconut cream as instructed.
the brownie layer will puff up in the oven and then deflate while it cools (this is exactly what we want), if it doesn’t deflate (as pictured below), go ahead and gently tap it on your counter a couple times to encourage it to collapse slightly.
the cashew custard can be made of time as well. however, i like making it the day of just because a skin can form on top. however, if you need to make it ahead, scoop it into a bowl, and press plastic wrap into its surface and store in the fridge.
i call for melted dark chocolate a few times in this recipe. my favorite dairy-free option is chocolove.
i also call for canned coconut cream - not canned coconut milk. i tried 3 different brands here, and the most successful was whole foods brand (365) coconut cream.

similar recipes:

chocolate layer cake w/ cacao macadamia mousse & coconut whip

SUPER EASY GLUTEN-FREE & VEGAN PIE CRUST RECIPE / July 16, 2020 by Lindsey | Dolly and Oatmeal

SUPER EASY GLUTEN-FREE & VEGAN PIE CRUST RECIPE | dolly and oatmeal

this blog post has been a long time coming. just like my chocolate chip cookies from a couple weeks ago, i’ve been working towards a final edit of this recipe on and off for a couple of years now. so i cannot tell you how excited i am to finally have a finished product that not only tastes outstanding, but is simple and straightforward to make. not to mention, the ingredient list is pretty minimal too.

growing up my mom was the pie maker of our family and extended family. every year my aunt would ask her to make her apple pie for thanksgiving dessert, and it wasn’t summer without my mom making her blueberry pie. they were always perfectly latticed, the edges impeccably crimped, and the filling just tender and not overly sweetened. but the crust. the crust was the best part. even before i ate the fruit part (i was super picky) i ate the crust. almost biscuit-like - it was flaky, and buttery, and had the perfect lick of salt. along with pie making there was also cursing (probably my first memory of her doing so, she rarely used expletives). if you’ve ever made pie crust in your life then you know temperature and humidity play a role. we didn’t have air conditioning, and humid new york summers were not a pie’s best friend. i just remember my mom using lots of 4-letter words, frantic pie dough rolling, and praying to the pie gods that everything would turn out ok. it always did, every pie turned out heavenly.

needless to say, the pie-bar is pretty high. and that’s where this pie crust comes in. to put it simply, it’s a spitting image of the memory i have of my mom’s pies. flaky, and buttery with that distinctive hit of salt. but because it’s gluten-free and vegan, we treat it a bit differently. a traditional pie dough made with flour containing gluten is inherently going to have some elasticity, therefore making it easier to handle. with a gluten-free pie dough there is zero elasticity making it a bit more difficult to handle, but no need to worry, we have a couple tricks to get around some of the difficulty:

parchment paper - parchment paper is going to be your friend here. we roll the dough out onto a large sheet of parchment paper. whether you’re making a pie or a galette, we start here first.
psyllium husk powder - if you’ve made my pizza dough or garlic knots recipe, or if you have my book, then you know i rely on psyllium husk powder to give certain recipes a bit of elasticity (among other things). is it essential to this recipe? i think so. but you could also replace it with 1 egg yolk if need be. psyllium husk powder is a wonderful source of soluble fiber. it’s typically taken in supplement form, but it’s similar to ground flaxseed when combined with water to form a gel-like consistency. this gel is what gives life to this pie dough. while i’ve made this recipe by replacing the psyllium husk with an egg yolk, i much prefer the texture when made with psyllium husk powder. (psyllium husk powder can be found in the supplements section of your grocer, or online.)
food processor - while it’s not essential, this is the way i make my pie dough, and i have not tried making it without one. keeping this dough cool is essential in any pie dough, but especially with gluten-free dough, as it can easily become too wet and sticky. a food processor is my preferred tool, as it’s quick and keeps the dough chilled.
galette vs. pie - i’m going to argue that making a galette is an easy trick in making this whole gluten-free-and-vegan pie thing easier. simply because when making a pie, you have to transfer the rolled dough sheet to a pie dish. for gluten-free dough, this is a delicate task - because, no gluten! for galettes we simply form everything right on parchment paper which helps support a somewhat delicate dough. then, with the galette filled and formed, we slide it onto a baking sheet. a galette provides you with everything a pie offers, plus it’s bit more rustic

super easy gluten-free & vegan pie crust recipe

| makes 1 pie crust |

notes:

since gluten-free pie crust is more delicate, i tend to go the route of a galette. however, you could easily double this recipe and have yourself a traditional pie, or 2 galettes! as for substitutions, i wouldn’t make any. if you’re familiar with pie crust then you know how fickle it can be. because we’re already testing the pie gods by making this gluten-free and vegan, i would advise to keep the recipe as is ;)
stone fruit & blueberry pie recipe below

print the recipe!

method

place the flours, tapioca starch, sugar, and salt in the container of a food processor fitted with a metal “s” blade. pulse a few times to combine.
add the butter. pulse until the butter is the size of peas, roughly 5-8 times. with the machine running, pour the water through the feed tube. start with 5 tablespoons water, adding more water 1 tablespoon at a time if necessary, until the dough forms a solid, but not wet ball.
dump the dough out onto a large piece of plastic wrap. shape the dough into an oval with about 1-inch thickness. wrap it up and refrigerate for 1 hour. (you could also freeze the dough for up to 3 months.)
when you’re ready to use the dough, take it out of the refrigerator and let it sit at room temperature for 10 minutes.
to roll the dough, place a big piece of parchment paper on a flat, clean surface. dust it well with flour, and place the dough in the center. dust a rolling pin with more flour, and roll from the center out, turning and flouring the dough as needed until you have a large circular shape with about 1/8-inch thickness. there likely will be cracks in the dough, just pinch the dough back together and continuing working.

ingredients

1 cup (140 g) superfine brown rice flour, plus more for dusting
1/4 cup (25 g) oat flour
1/4 cup (30 g) tapioca starch
1 1/2 teaspoons sugar, plus more for sprinkling
1 teaspoon psyllium husk powder
3/4 teaspoon fine salt
4 ounces (1/2 cup) cold miyoko’s cultured vegan butter, cut into 1/2-inch pieces
5-8 tablespoons ice water

stone fruit blueberry galette

method

remove the stones from the peaches and nectarines and slice them evenly into pieces. toss the fruit slices, blueberries, tapioca starch, lemon juice, and salt together in a large bowl.
roll out the dough according to the instructions above.
once the dough is rolled out, spread the hazelnut flour over it, leaving roughly a 2-inch edge.
arrange the peach and nectarine slices over the dough, leaving that 2-inch border again. tuck the blueberries over top and in the crevices of the stone fruit. slide your hand below the parchment paper to gently fold the 2-inch border of dough over the fruit (if you have any cracks in the dough, gently pinch them back together).
slide everything (the galette on the parchment paper) onto a cookie sheet and refrigerate for 15 minutes.
while the galette chills, preheat the oven to 425°F.
remove the galette from the fridge and brush with almond milk; generously sprinkle with cane sugar all around the dough.
bake in the center of your oven for 40-45 minutes, until lightly browned and golden, and fruit is tender.
let the pie cool on a rack for at least 20 minutes. before serving, brush the fruit with a bit of maple syrup (i like doing this to make it a bit shiny, but it’s totally optional).
slice and serve!

ingredients

1 1/2 pounds mixed peaches, nectarines, blueberries
1/4 cup monkfruit sugar (or cane sugar)
1 1/2 tablespoons tapioca starch
1 1/2 teaspoons fresh lemon juice
pinch of salt
1 flaky gluten-free & vegan pie crust (recipe above)
2 tablespoons hazelnut flour or almond flour
almond milk, for brushing
cane sugar or demerera sugar, for sprinkling
maple syrup, for brushing (optional)

similar recipes:

ginger-apple crumble pie (gluten + dairy free/vegan) / November 21, 2014 by Lindsey | Dolly and Oatmeal

ginger-apple crumble pie | dolly and oatmeal

today i'm sharing a recipe for this gluten + dairy free/vegan (depending on if you use an egg wash for the crust) ginger-apple crumble pie. it's my first foray into crumble pie topping, and i can say that it's going to be a staple around here for years to come. as for the ginger-y apple filling, that's a fave too! as i've said before, i'm not the biggest on overly sweet anything, so the ginger really balances it all out, all with a hint of spice. and the recipe is over on food 52 today in celebration of pie week! also, food 52 and squarespace are teaming up for a few giveaways, so head on over there to check it all out!

a few thanksgiving-y links:

renee's beautiful pie, using my pie crust recipe that was posted on food 52 earlier this week. THYME marshmallows! this sweet video, family traditions (especially when they involve food) give me the happiest goosebumps! for the day you needed powdered sugar, only to find your pantry empty of it: homemade! powdered sugar. heidi's vegetarian thanksgiving dishes. and pumpkin brownie swirly-ness at it's finest!

happy friday!!! and happy weekend! wishing you all a cozy one! xo