Bryant Terry’s Vegan Chocolate-Pecan Pudding Pie
This pie's got everything—a nutty crust, a rich filling, and plenty of pecans.
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Bryant Terry is a chef and cookbook author – the man behind some of our favorite titles, like Afro-Vegan and Vegan Soul Kitchen. He is also the chef-in-residence at San Francisco’s Museum of the African Diaspora. In 2021, he launched 4 Color Books, an imprint of Penguin Random House dedicated to collaborating with BIPOC creators; the label published Black Food, edited by Terry, in October. He shared the following recipe for vegan chocolate pecan pudding pie with Vegetarian Times in 2009.
Vegan Chocolate-Pecan Pudding Pie
Ingredients
Crust
- 1 cup almonds
- 1 cup pecans
- 1/2 cup whole-wheat pastry flour
- 1/8 tsp. fine sea salt
- 1/2 cup dry unsweetened coconut
- 8 large dates, pitted and chopped
- 2 Tbs. coconut oil
Filling
- 3/4 cup rice milk
- 1/4 cup arrowroot powder
- 1/2 banana
- 1 1/4 cups chopped pecans
- 3/4 cup vegan chocolate chips, melted
- 1/2 cup maple syrup
- 1/2 cup dry unsweetened coconut
- 1/4 cup coconut oil
- 1 tsp. vanilla extract
Preparation
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.
Nutrition Information
- Calories 500
- Carbohydrate Content 47 g
- Cholesterol Content 0 mg
- Fat Content 35 g
- Fiber Content 10 g
- Protein Content 7 g
- Saturated Fat Content 14 g
- Sodium Content 51 mg
- Sugar Content 29 g