Dessert
Split Decision Pie: Strawberry & Chocolate for the Table
I’m partnering up once again with Chicago Metallic to bring you another fun and flavor-packed Split Decision Pie! For today’s
- Serves 1 pie
- Prep 20 minutes
- Total 20 minutes
If you’ve been around for a while then you might remember that I’ve posted a couple recipes using this split decision pie pan before! The first one was THIS Dinner and dessert pie that featured chicken pot pie on one side and an apple pie on the other. LOVE how that one turned out and if you want to recreate it in a vegetarian fashion, you could use THIS recipe cut in half for the pot pie side!
The other split decision pie that I posted was THIS Healthy Ice Cream pie with oreo ice cream on one side and peanut butter chocolate ice cream on the other. It’s been a while since I made that recipe and with the warmer weather approaching, I think its about time.
One of the things that I genuinely like about this pie pan is that it comes with 2 bases. So, you can make these fun split decision pies OR you can use the regular base and use it as a normal pie pan as needed!
You can find the pie pan HERE on Amazon!
For this particular pie, I kept it fully vegan and as simple as possible!
Side 1 is a chocolate silken pie that comes together in MINUTES and requires only about an hour chilling in the fridge.
Side 2 is a fresh strawberry pie that’s close to the original recipe so many people love but I used agar powder instead of gelatin. If you’re not vegetarian, you can simply use gelatin but agar powder is a great substitute and straightforward to get online if you can’t find it locally!
A regular here this pie for summer get togethers because it provides several fun options for different tastes, it’s a great cool pie for warmer weather, AND it comes together in NO TIME!
I’m calling it a no bake pie but technically, the graham cracker crust needs about 8 minutes in the oven. But the rest of it is fully no bake and simply needs a little time to chill and thicken in the fridge.
You can make it day of OR easily throw it together the day before and let it chill in the fridge overnight.
As usual, if you end up making this pie, lease snap a photo and tag me on Instagram @! I always love to see what you’re making from the blog.
And don’t forget to check out Chicago Metallic next time you’re in the need for new bakeware. THIS is my all time regular sheet pan and we use it almost daily!
See how to make the split decision pie here:
The recipe
Split Decision Pie: Strawberry & Chocolate from the Pantry
This split decision pie is simple to make and all so so satisfying!
- Serves 1 pie
- Prep 20 minutes
- Total 20 minutes
Ingredients
For the crust:
- 1 ½ cups of graham cracker crumbs*
- ⅓ cup of organic cane sugar
- 6 tablespoons of butter (melted)
- ¼ teaspoon of cinnamon
- pinch of nutmeg (optional)
For the chocolate filling:
- 8 ounces of silken tofu
- ¼ cup of plant based milk (I used oatmilk but genuinely anything will work here)
- ⅓ cup of nut butter (you want the natural drippy kind and not the no stir type)
- 6 ounces of dairy free chocolate chips (melted)
For the strawberry filling:
- ¼ cup of organic cane sugar
- 1 tablespoon of cornstarch
- ½ cup of water
- 1 teaspoon of agar powder*
- 2 cups of fresh strawberries (quartered (you can also cut them smaller if your strawberries are larger))
- Optional mint for garnish
Method
For the crust:
- 1
Pre-heat the oven to 375 degrees F. Lightly spray your split decision pie pan.
- 2
Mix all of the ingredients in a large bowl until fully combined.
- 3
Divide the mixture in half and pour each half into the different halves of the pie pan. Press the mixture down so that it's compact and even throughout the pan.
- 4
Bake in the pre-heated oven for 7-8 minutes or until the edges are beginning to turn golden brown. Set aside while you make the fillings.
For the chocolate filling:
- 5
Combine all of the ingredients in a blender or food processor and blend until creamy smooth. Pour the filling into one side of the pie dish.
- 6
Let chill in the fridge while you make the other filling.
For the strawberry filling:
- 7
Over medium heat, combine the sugar, cornstarch and water in a small saucepan. Bring to a simmer and cook for 3 minutes. Remove from the heat and whisk in the agar powder. It should thicken quickly. Set aside.
- 8
Arrange the sliced strawberries in the other half of the pie pan and then pour the agar mixture over the top evenly. If your strawberries are cold, the liquid mixture will likely harden fairly quickly.
- 9
Place the whole pie in the fridge to chill for 1 hour (or even overnight).
- 10
Garnish the strawberry side with mint and the chocolate side with sea salt or shaved chocolate and ENJOY!
Cook notes
*I make these by simple putting graham crackers into a food processor and pulsing about 10ish times until you end up with fine crumbs. pick through to pick out any larger pieces that may remain. *agar powder is relatively inexpensive and is used in place of gelatin for a vegan alternative. I got mine on amazon but Cooks have also seen it at whole foods before
