Chocolate Chip Pecan Pie!

Chocolate Chip Pecan Pie!

By | 2017-09-17T20:08:25+00:00 August 20th, 2017|

Its Winter and I got pie on the brain! I’ve never really made a pie, but I figured I had to attempt one. When I was fourteen I spent the weekend at the beach with my best friend and her parents. Her step-mother brought a pecan chocolate chip pie and it officially became my favorite dessert of all time. The combination of a traditional pecan pie with a chocolate chip layer on the bottom resulted in a beyond delicious dessert. Since then I went vegan and haven’t been able to eat that amazing dessert, until now. This is my first time attempting a pie and this pie came out perfect, it is pretty simple to make and it would be perfect to bring to any family occasion. So here it is a delicious, easy, vegan chocolate chip pecan pie!

Vegan Chocolate Chip Pecan Pie

¼ Cup of semi-sweet chocolate chips

1/2 cup sugar

1/2 cup brown sugar

1/2 cup pure maple syrup

1/4 cup non-hydrogenated margarine

6 oz extra firm silken tofu (1/2 of a tetra pack)

1/4 cup cold unsweetened plain non-dairy milk

2 tablespoons cornstarch

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups pecan halves

1. . Set up the crust; buy a parbake crust, any kind you want. ( I bought a whole wheat one from Whole Foods) Then put about ¼ of a cup of chocolate chips on the bottom (just enough to make a nice thin layer of chocolate chips)
2. Preheat oven to 350 degrees
3. Then make the syrup. Mix together the sugars and maple syrup in a saucepan on medium heat. Stir with a whisk for about 10 minutes, the sauce should be somewhat thick and caramel like.
4. While the syrup is cooking blend the tofu, milk, cornstarch, and salt together in a blender or food processor. It helps to crumble the tofu before blending it so it has a smooth texture. Blend till smooth.
5. Then add the butter to the caramel when done and let it melt into it. While still hot pour the caramel into a bowl, along with the tofu mixture and mix it well.
6. Lastly add the pecans and stir it all together until it is thoroughly mixed and pour it into the pie crust
7. Bake for 40 minutes. The top of the pie should be nice and brown when done. The inside might still be slightly liquid, just let it sit for about 30 minutes and it will harden right up!

The first time I made it, it was liquid in the middle, but its texture formed after cooling down. Don’t bake it longer than 40-45 minutes or it will burn!

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