Belated Pi(e) Day

I truly was going to be punctual and post a Pi(e) Day post on ACTUAL Pi(e) Day, but then the boss got demanding and I got pulled away to deal with other things.

The boss, Lily (brown lop), with her snuggle-bunn, Marshall
:Throws cat-bell toy: "Ahem, WAITER?!?"

Other things?

Garter snakes either, um, hatching or making more garter snakes.
Did not actually require any action on my part, just kind of fascinating. Although it did remind me to re-mulch that bed.

 I did, however, get it together to make an actual (and vegan) pie. As per usual, I failed to follow an actual recipe, because, you know, I didn't have all the ingredients for a single recipe, but I totally had the ingredients for two half-recipes, so that works. So I present:

 It's not as pretty as the ones it's based on, but it's pretty delicious. It is the crust from this Vegan Peanut Butter Cup Pie with the filling and order-of-putting-together of the No-Bake Black-Bottom Peanut Butter Silk Pie from Vegan With a Vengeance.

If you, too, Gentle Reader, want to make this hybridized pie:
* Be forewarned that the crust did not cohere for me. That doesn't bother me: I just spoon the crumbs that don't stay in the crust on top, but if it DOES bother you, well, forewarned is forearmed.
*They really are very similar recipes. The non-VwaV version uses coconut milk and agave nectar instead of the agar, water, powdered sugar, vanilla extract, and vegan-milk-or-creamer-of-your-choice. The non-VwaV also uses twice the amount of chocolate, so factor that into your decision-making process.

And if you truly want to make it exactly as I did:
1.) Make your pie crust, described on the link above.
2.) Make your ganache: Put together a makeshift double boiler (small saucepan placed in a larger skillet filled with water) to melt 1/2 cup vegan chocolate chips. Recipe says to melt chocolate and then add the soymilk, but honestly, I heated them together and stirred until smooth and melty.
3.) Spoon delicious melty ganache into prepared pie crust, pretty much covering the bottom. Recipe says to reserve a few tablespoons to drizzle over the top; that sounded messy and hard, so I just used it all on the bottom of the pie crust.
4.) Make the filling!
     4a.) Blend together until smooth: 12 oz extra-firm silken tofu (vacuum-packed, like Mori-Nu), 3/4 cup creamy peanut butter, 1 1/2 cups powdered sugar (yes, REALLY), and 2 teaspoons vanilla extract. This was challenging for my blender: I kind of blended it as well as I could, but waited until adding the additional liquid, in 4b, to make it truly smooth.
     4b.) Boil 1 1/4 cups water; stir in 3 tablespoons agar. Stir constantly until dissolved--takes about 10 minutes. The recipe suggested that your mixture would have reduced to maybe 1/3 cup., and that you should add additional liquid (coconut milk, soy creamer, rice milk, soy milk, etc.) to bring the total additional liquid to 1 cup. I still had just under a cup of liquid, so I just added a tablespoon or so of soy milk. This probably means I should have boiled the agar even longer, but it still turned out OK.
     4c.) Add your 1 cup additional liquid to the mixture in the blender, and blend some more, until smooth and incorporated.
5.) Put together your pie! Your ganache in the pie crust has probably firmed up nicely by now, so you just slowly pour your filling in, and smooth with a spatula. If you did as you were told by the original author, you have saved a few tablespoons of ganache, which you can drizzle over the top, and then run a butter knife through to make a pretty pattern. If you're me, you skip that step.
6.) Cover with plastic wrap and put in fridge (or freezer). VwaV says to refrigerate for at least 3 hours; the linked recipe above says freeze for at least 30 minutes; I refrigerated for around 2 hours, and it was fine.
7.) Lick all available spoons, spatulas, blender parts, etc. No salmonella here! ;)

Daffodils rescued from the impending snow