My Memaw used to make THE BEST German Chocolate Pie. It truly was my favorite pie during the holiday season. This season, I worked out how to make it plant-based so I could relive those sweet holiday memories with my Memaw.
WATCH ME MAKE THIS PIE
4 ounces semisweet baking chocolate
3/4 cup organic sugar
12-ounce can evaporated soy milk
3 eggs worth of Ener-G Egg Replacer
2/3 cup flaked coconut
1/3 cup chopped pecans
1 teaspoon vanilla
1 unbaked pie crust OR an oat-date crust
Preheat oven to 350ºF degrees.
Combine chocolate, sugar, and soy milk in a medium saucepan; cook over medium heat,
stirring often, until mixture just comes to a boil. Remove from heat. Whisk in Ener-G egg
replacer. Add coconut, pecans, and vanilla; stir. Pour into pie crust.
Bake 30 minutes. Allow to cool completely before serving. It's best served the next day.
Can be made 2-days ahead of serving.
Quick Oat-Date crust
2 cups rolled oats
1/2 cup soaked, pitted dates
1/4 cup sunflower seed or almond butter, warmed
4 tablespoons water
For the crust, use a food processor to process the rolled oats and dates into a fine, crumbly texture. Add the seed butter and process for about a minute. Add 3 tablespoons water. Pulse until the mixture comes together without crumbling. If it’s not holding together, add more water, 1 teaspoon at a time. Transfer to a pie plate. Press mixture into pie plate evenly around the base and up the sides. Set aside, for this recipe I would recommend using one of the VonShef stand mixers, which will help you get the texture you are looking for.
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