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Parve filling for graham cracker crust

c
cheesecake17 May 31, 2012 09:11 AM

I have a leftover graham cracker crust that I bought on sale. Any ideas for a filling? Something that I could whip up quickly and serve for Shabbat.

Not really interested in filling it with parve ice cream.

  1. v
    vallevin Jun 3, 2012 09:04 AM

    FWIW, pumpkin filling is the easiest.

    Pareve cheese cake with tofuitti cream cheese is also good. I had a vegan cheese cake recently made with silken tofu and the texture felt all wrong -- very pasty.

    1. f
      ferret Jun 1, 2012 01:54 PM

      http://www.viciousbabushka.com/2010/0...

      3 Replies
      1. re: ferret
        l
        lburrell Jun 1, 2012 02:08 PM

        Thanks! This looks great. I'll try it, but I try to stay away from Rich Whip (have you read the label?)
        So I'll make the coconut milk/confectioner's sugar topping. (Doesn't taste like coconut, actually tastes more like whipped cream than Rich's because it doesn't have that chemical taste.

        1. re: lburrell
          f
          ferret Jun 1, 2012 03:07 PM

          I'm not advocating the RichWhip, I personally prefer MImiccreme:

          http://www.mimiccreme.com/healthy.html

          1. re: ferret
            l
            lburrell Jun 1, 2012 03:33 PM

            I've used some of their other products, but Healthy Top hasn't made it to Berkeley yet.
            Their creamer is fine for coffee.
            Shabbat Shalom

      2. Chowbird Jun 1, 2012 10:19 AM

        GilaB wrote:

        <<Cool Whip, however, is dairy.

        You're right! Had to look that up.

        1. Chowbird Jun 1, 2012 09:26 AM

          Don't chocolate chips have dairy in them?

          The obvious EASY solution would be using canned fruit pie filling, assuming it's acceptable, topped with Cool Whip.

          2 Replies
          1. re: Chowbird
            g
            GilaB Jun 1, 2012 10:14 AM

            Some chips are dairy, some chips aren't. Non-dairy chips are getting harder to find (witness the recent wailing and gnashing of teeth when packaging procedure changes meant that Trader Joe's chocolate chips now carry a dairy designation), but they're out there.

            Cool Whip, however, is dairy.

            1. re: Chowbird
              l
              lburrell Jun 1, 2012 10:23 AM

              I am vegan and only use chcolate chips and other chocolate without dairy. I've never had problems getting vegan chocolate chips. I was even able to get some white chocolate chips vegan and certified kosher from Amazon recently. They were great. Some chocolate chips are actually only dairy equipment, but we stick with the kosher pareve certified. Difficulty in finding may be a coastal issue. I live in California where there seem to be a lot more vegans than back East. However, mail order can work. I think canned fruit pie mixes are pretty awful and in any event they would be too wet to put on a graham cracker crust. In a pinch, you might be able to put the graham cracker crumbs on top of some fruit and call it a "crisp." There are now a few vegan whipped cream substitutes. The best I've found involves chilling coconut milk overnight and whipping it with confectioner's sugar. Works great and actually healthier than the kosher pareve alternatives.

            2. b
              Bugg Superstar May 31, 2012 02:16 PM

              tofu mousse- Blend together a vac pack of firm or extra firm silken tofu, melted bag of chocolate chips, 1 tbs of vanilla, and some maple syrup or honey (not much- a few tbs). pour into the crust and chill. i have also added cinnamon to this and it was well received. you can also add a marshmallow component (either cream or topped with marshmallows) for "smore pie"

              1. l
                lburrell May 31, 2012 01:23 PM

                This recipe from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero is very quick and easy and delicious. Our Shabbat guests love it.
                3/4 cup coconut milk
                2 tablespoons coconut oil (Spectrum is OU)
                2 tablespoons water
                1 cup semisweet chocolate chips
                1 cup raspberries (extras for garnish)

                In a small sauce pot, bring the coconut milk, coconut oil, and water to a rolling boil
                Place the chocolate chips in a mixing bowl. In a separate small bowl, mash the raspberries into small pieces with a fork. When the coconut milk mixture comes to a boil, pour it over the chocolate chips. Cover the bowl with a plate or lid and let sit for 5 minutes. Then, whisk the mixture together to form a thick ganache. Fold in the raspberries. Chill for at least 2 hours (overnight is best). Right before serving you can decorate with raspberries.
                You may want to pre-bake the crust to firm it up a bit if the directions on the label suggest it. The consistency will be like a soft cheese cake. I've also used this filling with a shortbread crust, which makes it easier to serve. Truth is, no one will mind if a few crumbs get into the filling.
                Some people are concerned about coconut oil and milk. I certainly wouldn't use the oil on a regular basis, but once in a while as a treat seems safe enough. Also, there is no coconut flavor to this. Just chocolate (use the best chips you can find) and raspberry.

                3 Replies
                1. re: lburrell
                  c
                  cheesecake17 Jun 1, 2012 08:53 AM

                  I looked in a few stores yesterday for coconut milk, couldn't find it. Looks like a great recipe

                  1. re: cheesecake17
                    l
                    lburrell Jun 1, 2012 10:27 AM

                    Again, a coastal issue. We have a number of brands available almost everywhere here, some are even certified kosher, although many rabbis don't think kosher certification is necessary in all cases where you are only dealing with pure coconut milk and water. Asian or Hispanic markets are a good place to find coconut milk. It's even available organic. Whole Foods also may have it. You need to be sure to check the ingredients. Coconut milk first, then water. Not the other way around and totally stay away from the ones that are coconut extract. Some of the kosher brands come in the vacuum boxes, like some brands of tofu.

                    1. re: lburrell
                      c
                      cheesecake17 Jun 4, 2012 09:22 AM

                      Thinking Bout it, I was looking in the wrong place for the coconut milk. The last few times I bought it in the kosher groceries, it was in the baking aisle. I used it for pumpkin pie and it was awful, rancid tasting. I guess these stores don't have much turnover on that particular item. Fairway has it so I'll keep the recipe in mind.

                      I ended up making a toll house pie. Originally was going to make the tofu chocolate mousse, but I noticed that I bought chocolate flavored chips, not chocolate chips. The toll house pie came out great... I used a recipe that chowder posted on a different board.

                2. c
                  craigcep May 31, 2012 10:48 AM

                  Squash pie:

                  1 box frozen winter squash (orange) - defrost in microwave
                  1/4 stick margarine, melted
                  1/2 cup sugar
                  1/2 cup flour
                  2 eggs
                  1 pinch of salt
                  1 frozen pie shell (optional) -poke holes in bottom, bake for 5 minutes. (or use Graham crust)

                  Mix all together and pour into pie crust. Sprinkle a little cinnamon on top, swirl with a knife.

                  Bake @ 350° until brown/ knife in center comes out clean

                  1 Reply
                  1. re: craigcep
                    m
                    Miri1 May 31, 2012 10:54 AM

                    Lemon curd topped with pareve whipped topping. Or Make a package of instant pudding and fold in whipped topping. Or sweet potato pie filling.

                  2. t
                    truman May 31, 2012 09:22 AM

                    What about something like an apple pie/crisp filling? I've often thought that apple crisp would be great in a graham crust. Just use margarine instead of butter. Or perhaps seasonal berries left to soak in sugar and liqueur so they get nice and juicy...

                    3 Replies
                    1. re: truman
                      d
                      DeisCane May 31, 2012 09:32 AM

                      Pareve pudding mix with coconut or almond milk?

                      1. re: DeisCane
                        s
                        SoCal Mother May 31, 2012 09:55 AM

                        Pumpkin

                        1. re: SoCal Mother
                          s
                          SoCal Mother May 31, 2012 04:18 PM

                          Bah! Just open the can and mix in an egg or two and bake it. It's THURSDAY already!

                          (I am just starting to get my texts about who is coming for Shabbat. Sat. lunch will either be 4 adults and 4 teenage boys or just 2 adults...)

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