I have this pie cookbook from my pre-veganish days. It is full of sinful concoctions requiring huge amounts of butter, heavy cream, and eggs.
The pictures are amazing, total food porn, and my kids and I have spent many hours poring over this cookbook wishing the ingredients were not so, you know, not vegan, so that we could make those pictures a reality in our kitchen.
"Dammit!" I often thought to myself. "What the world really needs is a vegan pie cookbook. Like, now please."
And, lo and behold, Isa Chandra Moskowitz and Terry Hope Romero, have answered all my pie prayers with their new cookbook, Vegan Pie in the Sky: 75 out-of-this-world recipes for pies, tarts, cobblers, and more.
Once I was able to pry the cookbook away from my hungry family, I wiped their drool off the pictures of beautiful, mouthwatering pies, read through the comprehensive but not too long sections on ingredients and crusts, looked over the recipes, and got to work testing.
And that's where I ran into trouble.
Once I got started baking, I couldn't stop making the recipes long enough to actually write the review!
Cosmos Apple Pie with a Buttery Double Crust - sweet, tart, spicy, just right.
Key Lime Pie with a Graham Cracker Crust - tart, creamy, not too sweet.
Little Lemon Mousse Pies with a gluten-free version of the Gingersnap Crust - see above, but even better because of the lemon curd topping.
And Cappuccino Mousse Pie with a gluten-free version of the Chocolate Cookie Crust - I should have made two of these it went so fast, my favorite so far.
I also topped all things that needed topping with Rad Whip, Isa and Terry's vegan version of Cool Whip - I'm starting to find that I don't miss whipped cream at all.
Eventually I did run out of ingredients long enough to write this review and here is what I have to say: If you are a vegan and you like pie or if you just like pie (in other words if you are alive) then this cookbook is for you.
And finally, Isa and Terry, thank you for introducing me to the magical powers of agar, a nifty little seaweed in powdered form that turns out perfect, creamy vegan custard pie fillings everytime. You have changed my life.
And now back to the kitchen for some Pumpkin and Maple Pecan Pies for Thanksgiving, Boston Cream Cake Pies for my daughter's birthday, and last but not least, Chocolate Peanut Butter Tartlets; because that is exactly why I impulse bought those 4-inch tart pans, I just didn't know it yet.