chocolate pecan paradise pie are such a fanciful combination and the colors are eye-popping. This light and refreshing yet simple tart is perfect for the summer.
Ingredients
CRUST
1 Graham Cracker Crust
prepared in a 9-inch pie pan
FILLING
½ cup rolled oats cup all-purpose flour
½ teaspoon salt cup warm vanilla soymilk
½ cup maple syrup
¼ cup vegan butter substitute,
at room temperature3 tablespoons blackstrap or
other dark molasses
2 tablespoons liqueur
(such as amaretto, chocolate, coffee, hazelnut, or rum) or flavored syrup for coffee
2 cups chopped lightly toasted
pecans
1 cup nondairy chocolate chips
Method
Preheat the oven to 350 degrees E Process the oats in a blender or food processor until they are very finely ground but not powdery.
Transfer to a bowl and stir in the flour and salt.
In a separate large bowl, combine the soymilk, maple syrup, vegan butter substitute, molasses, and liqueur and whisk until smooth. Whisk in the flourmixture.
Stir in the pecans and chocolate chips with a wooden spoon.
Pour into the cooled crust. Bake for 38 to 40 minutes, or until the filling is set.
Serve warm. Store leftovers tightly covered in the refrigerator. Walnut or Mixed-Nut Pie: Replace all or some of the pecans with chopped lightly toasted walnuts.
Tips
To freshen leftovers, warm slices in the microwave for up to 1 minute on medium power just before serving.
• For a more brownielike filling, melt the chocolate chips and add them to the soymilk mixture.
• If you do not have vanilla soymilk, use cup of plain sweetened soymilk plus ¼ teaspoon of vanilla extract.
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| chocolate pecan paradise pie |
