Memaw’s German Chocolate Pie

Published on November 13, 2016 by Jill McKeever

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. This is one easy holiday pie recipe your whole family will LURV!

Here's all we need...

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 (see below)

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.
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