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INGREDIENTS
Coconut oil pie crust:
½ cup whole-wheat pastry flour
½ cup unbleached all-purpose flour
½ tsp baking powder
2 tsp raw cane sugar
½ tsp fine sea salt (or table salt)
7 tbsp coconut oil, solid
1 tsp apple cider vinegar
½ cup ice water
Chocolate-pecan pudding filling:
¾ cup unflavored rice milk
¼ cup arrowroot powder
½ banana
¾ cup chocolate chips (nondairy)
½ cup maple syrup
1 tsp vanilla extract
¼ cup coconut oil
1 ¼ cup pecans, chopped
½ cup dried unsweetened coconut
Methods:
1. Combine the flours, baking powder, sugar, and salt in a bowl. Whisk to combine. Add the solid coconut oil to the bowl and rub it into the flour mixer with your fingers until the mixture resembles small pebbles.
2. Add the cider vinegar to the ice water. Drizzle the water into the dough 1 tablespoon at a time, mixing in each as you add it. Stop adding water when the dough holds together when squeezed.
3. Transfer to a clean surface. Shape the dough into a ball and flatten into a disc, like a hockey puck. Wrap in plastic wrap and refrigerate 45 minutes.
4. In a blender, combine the rice milk and arrowroot and puree for 30 seconds. Add the banana and puree for 15 seconds. Set aside.
5. In the top of a double boiler over simmering water (or in a little saucepan over a larger one with simmering water), melt the chocolate chips. Immediately combine the melted chocolate with the rice milk mixture, maple syrup, vanilla extract, coconut oil, pecans, and dried coconut. Mix well and set aside.
6. Preheat the oven to 425 degrees.
7. Unwrap the pie dough and transfer to a lightly floured surface. With a rolling pin, quickly roll the dough to a 12-inch circle. Roll the dough onto the pin and unroll it into a 9-inch pie plate. Gently press the dough into the bottom and sides of the plate. Trim the edges with a knife so that they are even but still hanging over the edge of the plate. Make a decorative edge on the crust by pressing a piece of the dough between the forefinger of one hand and the thumb and forefinger of the other. Repeat around the edge of the pie.
8. Wrap the edge of the crust with aluminum foil to prevent it from burning and prick the bottom of the crust with a fork several times. Transfer the crust to the oven and prebake for 5 minutes.
9. Remove the crust from the oven, remove the foil, and scrape the filling into it with a rubber spatula, spreading evenly.
10. Place the pie on a cookie sheet and bake for 20 minutes, until the filling is firm.
11. Remove from the oven, cool for 30 minutes, then refrigerate for at least two hours.
Sourced from: http://blogs.riverfronttimes.com/gutcheck/2010/03/bryant_terry_vegan_chocolate_pecan_pudding_pie.php
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ABOUT BRYANT TERRY
Bryant Terry is a nationally recognized eco chef, author, and food justice activist. He is currently a Food and Society Policy Fellow, a national program of the WK Kellogg Foundation. His passion for grub can be traced back to his childhood in Memphis, Tennessee where his grandparents inspired him to grow, cook, and appreciate food.
In 2001, Bryant founded b-healthy! (Build Healthy Eating and Lifestyles to Help Youth), a five-year initiative created to raise awareness about food justice issues and empower youth to be active in creating a more just and sustainable food system.
Bryant’s work and recipes have been featured in Gourmet, Food and Wine, The San Francisco Chronicle, Vibe, Domino, and many other publications. Bryant has received numerous awards for his work, which include an Award for Excellence in Health-Supportive Food Education (Natural Gourmet Institute), an Open Society Institute Community Fellowship (Soros Foundation), a Wave of the Future Award (Glynwood Center), and a Sea Change Residency (Gaea Foundation).
Called “ingenious” by The New York Times Magazine, his critically acclaimed first book, Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin, 2006) with co-author Anna Lappé, is a winner of the 2007 Nautilus Book Award. Since Grub’s publication, Bryant has traveled the country speaking and doing cooking demonstrations at bookstores, farmers markets, co-ops, churches, clubs, cafes and over a dozen universities, including Stanford University, Columbia University, and New York University.
Find out more at his website: http://www.bryant-terry.com
