8 Servings

This pie is the pièce de résistance. It looks like a thick brownie pie but with plenty more toated pecans. Melted chocolate oozes from each liqueur-laced slice, while the crisp nuts set off the rich, chewy filling. Although it's captivating, irrestible and unique, you won't believe how easy it is to  make.



1 1/2 cups graham cracker pieces or crumbs (about 1 sleeve of graham crackers)
1/3 cup canola oil
1 tablespoon granulated sugar
1 tablespoon water

1⁄2 cup rolled oats
1⁄3 cup all-purpose flour
1⁄2 teaspoon salt
2⁄3 cup warm vanilla soymilk
1⁄2 cup maple syrup
1⁄4 cup vegan butter substitute, at room temperature
3 tablespoons blackstrap or other dark molasses
2 tablespoons liqueur (such as amaretto, chocolate, coffee, hazelnut, or rum) or flavored syrup for coffee
2 cups chopped lightly toasted pecans
1 cup nondairy chocolate chips



Preheat the oven to 350 degrees F and oil and four a 9-inch pie pan. Process the graham crackers in a food processor or blender until finely ground.Add the oil, sugar, and water and process until combined. Press into the prepared pan. Bake for 10 minutes. Let cool before filling.

Preheat the oven to 350 degrees F. Process the oats in a blender or food processor until they are very finely ground but not powdery. Transfer to a bowl and stir in the flour and salt.

In a separate large bowl, combine the soymilk, maple syrup, vegan butter substitute, molasses, and liqueur and whisk until smooth. Whisk in the flour mixture. Stir in the pecans and chocolate chips with a wooden spoon. Pour into the cooled crust. Bake for 38 to 40 minutes, or until the filling is set. Serve warm. Store leftovers tightly covered in the refrigerator.

Walnut or Mixed-Nut Pie: Replace all or some of the pecans with chopped lightly toasted walnuts.

■ To freshen leftovers, warm slices in the microwave for up to 1 minute on medium power just before serving.
■ For a more brownielike filling, melt the chocolate chips and add them to the soymilk mixture.
■ If you do not have vanilla soymilk, use 2⁄3 cup of plain sweetened soymilk plus 1⁄4 teaspoon of vanilla extract.


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