Guess what, it’s pie season. The fall time brings out the best in pies. Obviously you can make pies all year long but it seems like some of the best are just associated with the colder weather and of course Thanksgiving. One of my personal favorites is pecan pie. Flavorful and amazing, you can’t go wrong with it. Now I have modified your typical pecan pie just a little to put my spin on it. Not only is it vegan, but I added some extra ingredients that I think it needed. The best part was when I made it, it didn’t come out quite right so to make sure I had it perfect to post, I made another. Now I have two pies at my house and no one is complaining haha. So here it is, my chocolate chip, pumpkin, pecan pie with homemade vegan whipped cream.
2 1/4 cups all purpose flour
1/2 cup vegan butter (I use Earth Balance) cut into 7 or 8 pieces
2 Tbs cane sugar
1/2 ice water
1/3 cup nondairy milk (unflavored)
3 Tbs cornstarch
3/4 cup cane sugar
1/4 cup homemade brown sugar (1 cup cane sugar to 1 Tbs molasses)
1/3 cup honey
1/3 cup agave nectar
1/4 pure maple syrup
1/2 can pumpkin
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 cup chopped pecans
1 cup dairy free chocolate chips
Mix dry ingredients in a large bowl. Add butter and cut it into the dry mix until crumbly. Slowly drizzle in water a little at a time until the mixture sticks together when you squeeze it. Form into a ball and refrigerate for 1 hour.
When crust is done chilling, roll out with a rolling pin on a surface dusted with flour. Carefully place crust into an oiled pie plate and cut off the edges.
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the nondairy milk and cornstarch. It should get foamy after a few minutes. Then add in the sugars, honey, agave, and syrup. Whisk until the sugar crystals break down and the mixture is smooth. Mix in the canned pumpkin. Add in vanilla, salt, cinnamon, and nutmeg and mix again. Fold in the pecans and chocolate chips.
Pour the mixture into the pie crust. Bake 45-60 minutes or until the filling is bubbling. (Mine ended up baking for a full hour and I also pre-baked my crust for 5 minutes because I like the way crust gets when pre-baked)
Remove from oven and let cool for at least half an hour. Refrigerate for 8 hours before serving. (mine ended up sitting overnight because I baked it late in the day)
2 14 oz cans full fat coconut milk or cream
1/3 cup plus 2 Tbs powdered sugar
Place the coconut milk cans along with the mixing bowl and whisk attachment from your electric mixer in the refrigerator for 8 hours or overnight.
Working quickly is key here to keep your ingredients from getting warm. Attach your whisk and bowl to your mixer immediately before making your whipped cream.
Puncture the cans and drain the liquid.Once the liquid is drained open the cans and scoop the fat content into your chilled mixing bowl. Whip the coconut fat in high speed for 15-20 seconds. Add the sugar and whip for 20 more seconds starting on low and working up to high speed. Use whipped cream immediately or store in refrigerator for 3-4 hours before use.