The Magic Pie

The Magic Pie

Once in a great while, a recipe comes along that is near-impossible to screw up. This, my friends, is that recipe. I’ve made this pie gluten-free, dairy-free, soy-free, and all of those at the same time, and every version of this pie comes out delicious. Maybe I’m just partial to chocolate and pecans, but this is the one recipe that I’ve had people offer to pay me for the ingredients so that I’d make it for them. I hope you enjoy this as much as I, and my family, friends, and coworkers have over the years.

Source: http://vegetablematter.blogspot.com/2010/02/chocolate-pecan-fudge-pie.html

Ingredients (for the pie filling)

2/3 cup evaporated milk (OR 2/3 cup So Delicious coconut milk creamer OR 1/2 cup unsweetened almond milk)

2 tbsp butter (OR 2 tbsp Earth Balance soy-free butter substitute)

6 oz Bakers chocolate, bittersweet (OR 1 bag of Enjoy Life soy-free, dairy-free semi-sweet chips)

2 eggs, lightly beaten

1 cup superfine sugar

2 tbsp unbleached all-purpose flour (OR 2 tbsp Bob's Red Mill gluten-free, soy-free biscuit and baking flour)

1/4 tsp salt

1 tsp vanilla extract

1 cup pecans, chopped

1 cup pecans, whole

Ingredients (for the crust)

7 tbsp butter, melted (OR 7 tbsp Earth Balance soy-free butter substitute, melted)

3/4 cup graham cracker crumbs (OR 3/4 cup gluten-free, soy-free graham cracker crumbs OR 3/4 cup gluten-free, soy-free ginger snaps)

1/2 cup crushed pecans (The same consistency as the graham cracker crumbs.)

2 tbsp brown sugar

Directions

Heat oven to 350°.

Combine the crust ingredients in a bowl, then press into the bottom of a 9" cake or pie pan. Bake for 6-8 minutes, then remove from the oven to cool.

Combine chocolate, evaporated milk and butter in a bowl and melt in 45 second bursts (stirring in between) in the microwave until melted. Alternately, you can melt it in a double-boiler on the stove. Set aside once melted, and allow to cool.

Combine eggs, sugar, flour, salt, vanilla and pecans until well mixed.

Add melted chocolate mixture and combine well.

Pour filling into the pie crust, then lightly set whole pecans on the top in concentric circles starting from the outside and moving to the middle.

Bake for 35-45 minutes, until the pie has puffed up a little and no longer jiggles in the middle.

Cool, serve, and enjoy.