Tuesday, October 28, 2008

Black Cat Pie

I have never been a fan of pecan pie, until now! Regular pecan pie with it's sugary goo is just too damn much. This pie is soft, just sweet enough, and has chocolate. Obviously it is superior. Once again, this is a vegan recipe, but feel free to cow it up with "regular" ingredients if you are an omnivore.

½ cup water
¼ cup soy margarine
2 TBSP unsweetened cocoa powder
¾ cup vegan chocolate chips
1/3 cup flour
1 cup raw sugar
pinch of salt
½ cup soymilk
1 TBSP vanilla extract
1 cup chopped pecans
1 unbaked 9-in vegan pie crust
2 tsp. soymilk

Preheat oven to 350F.

In a medium saucepan, bring water to a boil, and remove from heat.

Whisk in margarine, cocoa powder, and chocolate chips until melted.

Add flour, sugar, salt, ½ cup milk, vanilla, and whisk until smooth.

Stir in pecans and pour into prepared pie crust. Bake 55-60 minutes, or until a toothpick or knife comes out clean.

Remove from oven and immediately brush 2 tsp. of milk evenly over the top of the pie.

Let cool to room temperature before serving.

Serve with ice cream, whipped cream or as is. Share with your favorite hottie. This is a very sexy pie.

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