The response to my first attempt at recreating a favorite childhood "breakfast" item--nothing less than junk food, really--seemed reason enough to explore the process a second time. I did a bit of tweaking and took notes along the way, for anyone interested in a guideline for venturing into the realm of homemade Glazed Chocolate Toaster Pies. This attempt yielded pies that were at least shy of borderline cloying (unlike attempt number one) and perhaps not so decadent that they must be relegated to dessert-only status. All the same, they indeed still oozed with chocolaty richness; should you dare to indulge in a Glazed Chocolate Toaster Pie for breakfast, I suggest having a mug of hot coffee or chilled nondairy milk handy, in the event one feels the need to temper the sweetness.
Glazed Chocolate Toaster Pies (printable recipe)
Yields 8 individual pies
Cocoa pie crust (adapted from Bryanna's Low-Fat Oil Pastry):
1 c unbleached all-purpose flour
3/4 c whole wheat pastry flour
2 T unsweetened cocoa powder, sifted
3/4 tsp baking powder
1/4 c brown sugar
1/4 c + 2 T nondairy milk
1/4 c + 2 T vegetable oil
1 tsp lemon juice or apple cider vinegar
1/2 tsp pure vanilla extract
Pinch of salt
Mix the flours, cocoa powder, baking powder, brown sugar, and salt in a large bowl, until well-combined. In a separate bowl, combine the nondairy milk, lemon juice, and vanilla extract, and oil. Stir the wet mixture into the dry until just combined. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes, if possible; this step isn't necessary, but chilling the dough makes rolling it out a bit easier. In the meantime, make the filling.
2 oz dark chocolate, chopped, or semisweet chips
2 T brown sugar
1/2 T vegan butter
2 T nondairy milk
1 tsp pure vanilla extract
2 chocolate sandwich cookies (filling discarded), crushed
In a double boiler (i.e., a bowl placed over a pot of steaming water), combine everything but the crushed cookies, cooking over low heat until the chocolate is melted. Remove from heat, stir in the crushed cookies, and set aside to cool.
Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. To assemble the pies, divide the pie dough in half and roll it out into a rectangle of approximately 1/8" to 1/4" thickness. Cut the dough into strips, approximately 3" wide, long enough so that the finished pastry will be a rectangle when folded upon itself from the short end (think roughly palm-sized). Place a heaping tablespoon or two of the filling on one half of each rectangle, leaving about a 1/4" space along the edges. Fold the other side of the dough over the filled side, matching the sides and corners, firmly sealing the edges with your fingertips. Press the tines of a fork around the sealed edges of the pastry and pierce the top of the filled pastry to allow ventilation.
Arrange pies on the prepared baking sheets and bake for 15 minutes, until the dough is firm and the bottoms are barely browned. Remove to a wire rack to cool. Prepare the glaze.
Hard cocoa glaze:
1/4 c powdered sugar
1 T unsweetened cocoa powder
1 tsp light corn syrup
1 tsp nondairy milk
1/2 tsp pure vanilla extract
Drop of pure almond extract (optional)
In a small bowl, sift the powdered sugar and cocoa powder. Add the remaining ingredients and whisk with a fork until well-combined. The glaze will be thick but spreadable.
Spread a thin layer of the glaze on the tops of each cooled pie. Sprinkle with more crushed chocolate cookies or pearl sugar. Enjoy at room temperature, or reheat in the microwave or very briefly and at your own risk (only a minute or two) in a toaster (the glaze must be completely hardened first) to enjoy them warm.