Chocolate-Pecan Pudding Pie
3⁄4 cup unflavored rice milk 1⁄4 cup arrowroot powder 1⁄2 banana 3⁄4 cup nondairy chocolate chips 1⁄2 cup pure maple syrup 1 teaspoon vanilla extract 1⁄2 cup coconut oil 11⁄4 cups pecans, chopped 1⁄2 cup dried unsweetened coconut 1 Coconut Oil Pie Crust Mint leaves, for garnish
Instructions:
Chocolate-Pecan Pudding Pie makes a delicious dessert.
- In a blender, combine the rice milk and arrowroot powder and puree for 30 seconds. Add the banana and puree for 15 seconds. Set aside.
- In the top of a double boiler over simmering water, melt the chocolate chips. In a large bowl, immediately combine the melted chocolate chips with the rice milk mixture, maple syrup, vanilla extract, coconut oil, pecans, and dried coconut. Mix well and set aside.
- Preheat the oven to 425°F.
- Unwrap the pie dough and transfer it to a lightly floured surface. With a rolling pin, roll the dough into 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. 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 this continuously around the edge of the entire pie.
- 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.
- Remove the crust from the oven, scrape the filling into it with a rubber spatula, and spread evenly.
- Place the pie on a cookie sheet and bake for 20 minutes, until filling is firm.
- Remove from the oven, cool for 30 minutes, then refrigerate for at least two hours.
- Garnish each slice with a few mint leaves.