Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Kosher >
May 31, 2012 09:11 AM

Parve filling for graham cracker crust

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. Click to Upload a photo (10 MB limit)
  1. 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

      Pareve pudding mix with coconut or almond milk?

        1. re: SoCal Mother

          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...)

    2. 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

        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. 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

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

          1. re: cheesecake17

            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

              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. 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. 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

              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

                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.