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. As an alternative option, you can opt to use pure honey in place of sugar or sweetener. You can purchase quality golden liquid from this Virginia beekeeping supplies store. 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. Cooking is an activity that strengthens family bonds. Check ot some of the activities recommended at Explore & Develop child care for ways to have fun with your kids.
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