nutritional information

Per Slice:

  • Calories: 500
  • Protein: 7 g
  • Total Fat: 35 g
  • Saturated Fat: 14 g
  • Carbohydrates: 47 g
  • Cholesterol: 0 mg
  • Sodium: 51 mg
  • Fiber: 10 g
  • Sugar: 29 g
Vegan

Chocolate-Pecan Pudding Pie

Chocolate-Pecan Pudding Pie

Serves 12

This pie's got everything—a nutty crust, a rich filling, and plenty of pecans.
Crust
  • 1 cup almonds
  • 1 cup pecans
  • ½ cup whole-wheat pastry flour
  • ⅛ tsp. fine sea salt
  • ½ cup dry unsweetened coconut
  • 8 large dates, pitted and chopped
  • 2 Tbs. coconut oil
Filling
  • ¾ cup rice milk
  • ¼ cup arrowroot powder
  • ½ banana
  • 1 ¼ cups chopped pecans
  • ¾ cup vegan chocolate chips, melted
  • ½ cup maple syrup
  • ½ cup dry unsweetened coconut
  • ¼ cup coconut oil
  • 1 tsp. vanilla extract

1. Preheat oven to 325°F. To make Crust: Grind almonds, pecans, flour, and salt in food processor to fine meal. Transfer to bowl; stir in coconut. Add dates and oil to food processor; blend until sticky mass forms. Add nut mixture to dates, and process until dough forms. Knead 1 minute. Press into 9-inch pie pan. Prick holes in bottom of crust.

2. To make Filling: Blend rice milk and arrowroot 30 seconds in food processor. Add banana, and blend 15 seconds. Add remaining ingredients, and pulse until combined. Spread in Crust. Cover edges with foil, and bake 20 minutes. Cool, then chill 2 hours before serving.

November 2009

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comments

I actually think this recipe should be title "German Chocolate Pie" because the coconut flavor is very pronounced. I loved the taste but my brother had one bite and he was done. (He hates coconut.) Everyone else at the Thanksgiving table loved it. I made the recipe exactly as listed and it turned out great. For the crust, I just grabbed the ball of dough out of the food processor and worked it in my hands a bit and it stuck together just fine.

Kelly J. R. - 2012-11-26 17:16:58

evo jos jedan

hajrija - 2012-11-20 01:29:00

This pie turned out delicious and was very popular on Pie Day! There are a few buts, though: I used the largest dates I could find (about 2 inches long), but I also had trouble getting the crust to hold together. At the same time, I had more than enough crust to fill two pie dishes (I froze the second one, haven't tested how well that turns out when I bake another pie). So I wonder if maybe the dry ingredients in the crust should be half of what they are. That would create a reasonable amount of crust and a more moist dough. I'll try doing that next time. The filling set up just fine, but after reading the review above I did add an extra tablespoon of arrowroot just to be safe, therefore I don't know if it would have also worked with the amount that the recipe calls for.

Karen - 2012-03-15 08:38:53

I made this pie for a party where I knew we'd have everything from vegetarians to lactose-intolerant folks to regular omnivores. Everyone loved the pie -- it has marvelous flavor without being overly sweet, and the nuts give it a hearty quality that meant people were satisfied with a relatively small piece. A superb recipe. I will definitely be making this again!

Beth - 2010-07-07 10:35:41

I too made this pie and it never set up. it ran like goo when I went to cut it. I had to freeze it so we could eat. The flavor is good but I think this recipe is way off. It need twice the dates and coconut oil to get the crust to hold together, forget about "kneading for a minute" no way. So I just formed it into the pie plate. Did as instructed for the pie ingredients but like I said it doesn't set up firm as the picture displays. My next try I'll add unflavored gelatin to the milk/arrowroot combo to get it to firm up. The flavor is very good but this recipe needs some tweaking. I cook a lot and my results are 99.9% successful so this one threw me for a loop. Any suggestions appreciated. And Beth's review, did you have any of these problems.

Anonymous - 2011-12-10 19:27:53