Chocloate Pecan Pie

(Modified by Gene from recipe on VeganMania)

1¹/₂ cups graham cracker crumbs, or store-bought oatmeal cookie crumbs

¹/₃ cup melted margarine

4 Tbsp. soymilk

2 Tbsp. cornstarch or arrowroot powder

¹/₂ cup maple syrup

¹/₄ cup Kahlúa or other coffee-flavored liqueur, (or experiment with Grand Marnier, bourbon, etc.)

2 Tbsp. blackstrap molasses

¹/₂ tsp. sea salt

2 cups coarsely chopped pecans

1 cup non-dairy chocolate chips (if you can't find it in chip form, buy bars and coarsely chop them yourself)

You can save time and skip the first step by buying a pre-made graham cracker pie crust. Wholly Healthy and Arrowhead Mills both make a vegan graham cracker pie crust.

Preheat oven to 350° F. Mix the cookie crumbs with the melted margarine and press into a 9-inch pie plate, all along the bottom and sides. Bake for ten minutes, then remove from the oven.

While the pie crust is baking, whisk together the soymilk and cornstarch or arrowroot until frothy. Whisk in the maple syrup, liqueur or liquor, molasses, and salt. Add the remaining ingredients and stir well. Pour into the pie shell, and bake 40-45 minutes. Let cool for at least 15 minutes before slicing and serving.

Invincible Muffin » Recipes » Sweet Things

Chocloate Pecan Pie