- Yields: 6-8
- 1 store-bought vegan pie crust
- 2 cups pecan halves
- 3/4 cup plus 3 tablespoons Soymilk
- 1/2 cup cornstarch
- 1/2 cup dark chocolate chips or chunks, at least 60 percent cacao
- 1/2 cup maple syrup
- 1/4 cup blackstrap molasses
- 2 tablespoons Earth Balance® Original Natural Buttery Spread
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum
Bake the pie crust for 10 minutes. Let cool.
Spread the pecans on a baking sheet and toast them in the oven for 10 minutes. This step can be done while the pie crust is baking. Leave the oven on.
Put 3/4 cup of the soy milk and the cornstarch in a small bowl and stir until the cornstarch is dissolved.
Put the remaining 3 tablespoons of soy milk and the chocolate in a medium saucepan over low heat. Stir constantly until the chocolate is melted. Stir in the maple syrup and molasses and increase the heat to medium. Add the cornstarch mixture and cook, stirring constantly with a whisk, until very thick, 7 to 10 minutes. Remove from the heat. Add the Earth Balance® Original Buttery Spread, vanilla extract, and rum and mix well. Stir in 1 cup of the pecans.
Transfer the mixture to the pie crust and spread it in an even layer. Decorate the top with the remaining cup of pecans by placing them around the outer edge of the filling to form a circle. Make a smaller circle of pecans inside that circle, and continue making concentric circles of pecans until you reach the center.
Bake for 30 minutes, until the pecans are toasted and the filling is firm (it will firm up further as it cools). Let cool for at least 1 hour before serving.