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Chocolate Pecan Pie

A deliciously dedadant pecan nut vegan pie.

Ingredients

Chocolate Pecan Pie by Pieter KotzéPastry:
200g cake flour + extra to dust the rolling pin & bench
Salt to taste
100 ml of olive oil + extra to grease the tart pan
1/4 cup of cold water

Filling:
300g Beacon Midnight Velvet Chocolate, roughly chopped
1 1/2 cups Soya Milk/ Almond Milk
1 Tbsp sorn starch
2 Tbsp coconut oil
1 tsp vanilla extract

Caramel topping:
¾ cup organic unrefined brown sugar - can use Selati
2 tsp fresh lemon juice
¼ cup water
1/3 cup Coconut cream, the solid part scooped off after chilling
60 ml coconut butter
¼ tsp salt
2 cups toasted pecan halves

Cooking Instructions

Pastry:
  • In a mixing bowl, mix together the flour and salt. Then add in olive oil using a fork until it resembles breadcrumbs.
  • Gradually stir in cold water (about 1/4 cup as a guide as it may vary) until the mixture forms a dough.
  • Wrap the dough in cling wrap and allow it to rest in the fridge for at least 30 minutes. If you are using the dough on the same day, remember to preheat the oven to 170°C before working on the dough for the tart pan.
  • Oil a tart pan using a baking brush thoroughly, i.e. bottom and side of the pan. Set aside.
  • Roll the dough flat enough to cover the tart pan (you may need to dust the rolling pin & workstation with some flour to avoid the dough from sticking to them).
  • In order to transfer the flatten pastry from the workstation to the tart pan, wrap the pastry around the rolling pin, centre it over the pan and unwrap the pastry. Then try to fit the pastry into the side of the pan without stretching it too much. Use your fingers to press gently into the fluted side of the tart pan. Make sure that the pastry fits snugly where the bottom and side of the pan meet with no air pockets. Also, trim the overhanging dough and use it to 'patch up' the dough shortfall area (if any).
  • Lightly brush the surface with some oil and prick the bottom of the tart with a fork.
  • Bake for 15 to 20 minutes or until the crust appears to be slight brown.
Filling:
  • Meanwhile, place the chocolate into a glass bowl and set aside.
  • In a small saucepan, add the soya milk and corn starch and whisk very well to combine and remove any lumps.
  • Over a medium-high heat, heat until it just barely starts to boil.
  • Remove from the heat and add in the coconut oil and stir well to melt the coconut oil (if it wasn’t already) and to combine well.
  • Pour the milk mixture over the chocolate and let sit a few minutes until the chocolate is melting, add in the vanilla extract, then stir very well for a few minutes, until the mixture is smooth, glassy and creamy.
  • Pour the chocolate mixture into the prepared crust and allow it to cool completely.
Toast your pecans:
  • Preheat oven to 180°C.
  • Spread the pecan halves on a rimmed baking sheet and bake in a pre-heated oven for 5-10 minutes until you can smell a nutty pecan fragrance and the outsides of the nuts are a darker brown. After 5 minutes watch them very carefully because they can burn in a matter of seconds!
Prepare the topping:
  • Bring the sugar, lemon, and water to a boil in a medium saucepan. Stir only until sugar dissolves.
  • Boil, stirring occasionally, until the sugar changes colour to a dark amber. Watch it like a hawk because it can burn in an instant.
  • Remove immediately from heat and add the cream and coconut oil, stirring or whisking constantly until completely incorporated and caramel is glossy. Stir in salt.
  • Arrange the pecans on top of the chocolate pecan pie and then pour the caramel over the top.
  • Cool for 15 minutes; sprinkle with sea salt. Chill further for a few hours before slicing.
Serves 8 people

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