Every once in a while I just have to pass along a purely decadent recipe – it’s not completely unhealthy – but certainly one that should be eaten in great moderation – especially easy at Christmas by sharing it with many friends. My daughter found this recipe and we modified it to be vegan. The original recipe called for whipped topping, but it really doesn’t need anything else. My daughter made it as one of Thanksgiving desserts – and everyone loved it. This pie is really rich, but oh so good.
Ingredients:
Crust
- 1 Pie Crust of your choice
Pecan Filling
- Egg replacer equivalent to 2 eggs
- 1/3 cup granulated sugar
- ½ cup dark corn syrup
- 3 tablespoons margarine, melted
- 1/8 teaspoon salt, if desired
- ½ cup chopped pecans
Chocolate Filling
- 1 cup hot milk of your choosing – soy, almond or rice
- ¼ teaspoon vanilla
- 1 bag (12 oz) semisweet vegan chocolate chips (2 cups)
Directions:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate.
- In small bowl, beat egg replacers with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
- Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
- Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.
- Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
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