Oh hurricane Sandy, you scared us. You ripped through the area and did a lot of damage but didn’t directly impact my family the way hurricane Agnes did back in 1972. Unlike that flood of 40 years ago, we didn’t have to move out of our homes for days to return to months (years really) of clean up. The fine silt that was washed into our home, and eventually dried, is what we called flood-mud. We found it on so many things as we tried to rebuild our lives over the next few years.
To celebrate Pennsyltucky’s dodging the bullet this week because hurricane Sandy didn’t do the damage that was locally predicted, I have crafted a vegan chocolate cream pie:
Sandy Bottom Flood-mud Pie
1 Shortbread-styled Pie Crust (I used an accidentally vegan Keebler Ready Crust but think it would be awesome to blind bake one out of a layer of Annie’s Peanut Sandies recipe!)
1 carton MimicCream’s Healthy Top, chilled and whipped as per carton instructions
1 Cup Chocolate Silk
2 Tablespoons Hershey’s Cocoa
1 Tablespoon powdered agar
In a small sauce pan, stir together the Chocolate Silk, Hershey’s Cocoa and agar until it is all blended and no dry lumps. Gently heat it to a simmer then remove from heat. Allow it to come to room temperature – do not rush by putting into the refrigerator, it will make a lumpy filling.
Fold the room temperature chocolate into the larger bowl of whipped Healthy Top. Spread into the pie crust then top with the final 1/3 whipped Healthy Top. Freeze overnight for ease of cutting and serving.