Black Forest Pecan Pie by Louann Chapman

Who on earth is lucky enough to have a mother-in-law who has a very handsome son and is a retired nurse so can be on call for any ailments you may find yourself with, (I am a hypochondriac!..eeek, I should get that checked out) but is also a fantastic cook and a vegan one at that!?
ME that is who and I am holding onto her!

Now and 222574_4280676528062_1925950445_nagain I will find myself with a recipe in my inbox and I am storing them all for when we move to the UK and have daily access to the ingredients!
My mother-in-law, Louann (how homely and film-like is that name?) is an American and spoils her husband rotten with amazing food all day long.
I have already planned out our first visit to America and more importantly the large trousers I will buy for when we come home after all her food!

Here is a recipe for vegan ‘Holiday Pie’ by Louann.

photo

Makes 8 servings

CRUST
10 large pitted Medjool dates
3/4 cup rolled oats
1/4 cup raw unsweetened shredded dried coconut
1/4 cup pecan halves

FILLING
1/2 cup maple syrup
1/4 cup unsulphured blackstrap molasses
1 cup vegan chocolate chips
5 pitted Medjool dates
2 tablespoons vegan margarine
2 tablespoons filtered or spring water
1 teaspoon vanilla extract
1 1/2 cups pecan halves

TOPPING
15 pecan halves

Preheat the oven to 375 degrees F.

To make the crust, put the dates, oats, coconut, and pecans in a
high-performance blender or food processor, and process to the
consistency of soft dough. Transfer the dough onto a board and form it
into a ball. Flatten the dough slightly with your hands, and then use
a rolling pin to roll the dough into a 10-inch round.  Invert the
dough on to an ungreased 9-inch pie plate. Press the date mixture
evenly over the bottom of the plate, pushing it up the sides of the
pie plate as you go, to make a crust.

To craft a pretty edge to the crust, use your index finger to push the
inner edge of the crust out, while pinching the outer edge in with the
thumb and index finger of your other hand to make a classic scallop
edge around the piecrust.

To make the filling, put the maple syrup, molasses, chocolate chips,
pitted dates, margarine, water, and vanilla extract in a blender and
process until very smooth. Pour the maple mixture in a medium bowl.
Fold in 1 1/2 cups pecan halves.

Pour the filling into the crust and smooth the top using a rubber
spatula. Gently press 15 pecans halved into the top of the pie,
arranging them in a pleasing manner. Put the pie on a baking sheet and
bake for 25 to 30 minutes, or until the edges start to set and brown.
Tent the pie with foil and bake for 5 to 8 minutes more, or until the
pie has almost set in the middle. The filling will still be somewhat
soft.

Carefully put the pie on a wire rack (the filling will be very hot!)
and let cool for 1 hour. Cover and chill for at least 2 hours. Cover
and store leftover pie in the refrigerator for up to three days.

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