After a weekend filled with adventuring, hanging with the wee fuzzball, and getting to spend some quality time with friends, I figured I should somehow mark the occasion. But, how does one mark such a monumentally awesome weekend? I asked myself. The answer was pretty much instantaneous.
And just like that I spent the afternoon making pies for yet another awesome dinner with friends this eve.
Given the success of my previous pumpkin pie adventure, I decided that more pumpkin pies were necessary. Feeling adventurous, I also opted to try my hand at a dairy free pecan pie. Being the resourceful fellow that I am2, I queried the all-powerful and all-knowing Google. After scanning a few3 recipes, I settled on this one. I did however modify the recipe slightly (as indicated below). The result: a deliciously delicious one way trip to a potential diabetic coma known as Dan’s Dairy Free Salted Chocolate Pecan Pie.
I know. Saying it makes me salivate too.
2 (9 inch) unbaked pie crust
- 4 eggs, beaten
- 1 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 cup butter (Becel) vegan butter
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 bar of dairy free salted dark chocolate – chopped into pieces about the size of chocolate chips or smaller
- 1 cup roughly chopped pecans
- Preheat oven to 350 Fahrenheit.
- Blend eggs, brown sugar, flour, vegan butter, corn syrup and vanilla in a large bowl.
- Add the chocolate and pecans, and mix well.
- Pour the mixture evenly into the two pie crusts.
- Bake for 40-45 minutes.
1 Pie pretty much is the answer to anything. I don’t think I should have to tell you to write that down, but perhaps you should just for good measure.
2 Read lazy.
3 In this case few means 2.