"Dough- 1 serving vegan pie crust or gluten free vegan pie crust ( see recipe) Filling 3 tablespoons cornstarch 2 tablespoons water, cold 1 cup unsweetened coconut cream 1 cup agave syrup, light or amber preferred 3 tablespoons dark brown sugar packed 1/4 teaspoon table salt 1/2 teaspoon Pumpkin Pie Spice 1 teaspoon Pure Vanilla Extract 2 tablespoons bourbon 1 3/4 cups pecans, toasted and chopped 2/3 cup bittersweet chocolate, chopped"
"When you're ready to bake, preheat the oven to 400°F. Line the frozen pie shell with parchment and fill the pie shell to the top with pie weights or dried beans. Bake the crust until the edge is lightly browned and the parchment releases easily from the bottom, about 20 minutes. Carefully use the parchment to remove the weights from the pan, then return the empty pie crust to the oven until the bottom is matte and no longer looks wet, about 3 to 5 minutes."
A flaky vegan or gluten-free pie crust is rolled into a 9″ metal pie pan, docked, frozen for at least two hours, blind-baked with parchment and weights at 400°F until edges brown and the bottom looks matte. The filling is made by whisking a cornstarch slurry into unsweetened coconut cream, agave syrup, dark brown sugar, salt, pumpkin pie spice, vanilla extract, and bourbon, then blending until smooth. Toasted chopped pecans and chopped bittersweet chocolate are spread in the cooled crust, and the blended filling is poured over them to complete assembly.
Read at Alternative Medicine Magazine
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