Pecan Pie with Cinnamon Ice Cream

Serves 9

This is an irresistible dessert, especially when topped with a scoop of soy- and coconut-based ice cream!

Cinnamon ice cream

1 whole vanilla bean
1 cup plain unsweetened soy milk
1 cup soy creamer
½ cup safflower oil
1 cup coconut milk
2 tsp. ground cinnamon

Piecrust

1½ cups unbleached all-purpose flour
1½ Tbs. unrefined sugar
6 Tbs. Earth Balance Natural Buttery
Spread, melted
⅓ tsp. sea salt
6 Tbs. cold water

Filling

1 cup plain unsweetened soy milk
1 cup coconut milk
1½ cups brown rice syrup
¾ cup maple syrup
Pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans

1. To make ice cream: Split vanilla bean down center with small, sharp knife. Scrape out seeds, and put them in blender. Add soy milk, soy creamer, safflower oil, coconut milk, and cinnamon, and blend 2 minutes. Strain mixture through fine sieve. Transfer mixture to ice cream maker, and freeze according to manufacturer’s instructions. Remove and store in bowl in freezer for at least an hour and up to one week.
2. To make crust: Combine flour, sugar, buttery spread, cinnamon, salt, and water in large bowl, and stir together gently until incorporated. Form dough into ball. On lightly floured surface, roll dough with rolling pin into 12-inch circle about ¼-1/8 inch thick. Transfer dough to an oiled 9-inch pie pan, and trim edges, leaving about 1 inch hanging over edge. Tuck overhanging dough underneath itself to form thick edge even with rim, and flute as desired. Put piecrust in refrigerator, and chill 1 hour.
3. To make filling: Combine soy milk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan, and cook over medium-high heat until boiling. Decrease heat and let mixture simmer, stirring occasionally, until it becomes a dark caramel, about 1 hour and 20 minutes. If caramel doesn’t seem thick enough, simmer and reduce longer. Stir in arrowroot powder.
4. Preheat oven to 350°F. Put pecans in large bowl, pour in 1½ cups caramel sauce, and mix together. Spoon mixture into piecrust. Bake 30-35 minutes, until crust and filling are lightly browned. Let stand 2 hours at room temperature. To serve, cut pie into wedges, and top with cinnamon ice cream.

per serving: 898 cal; 8g pro; 58g total fat (15g sat fat); 93g carb; 0mg chol; 266mg sod; 5g fiber; 53g sugars

Excerpted from: Vegan Holiday Cooking from Candle Cafe by Joy Pierson, Angel Ramos, & Jorge Pineda

Meet the Bakers: Joy Pierson, Angel Ramos, & Jorge Pineda

Pierson is a nutritionist and co-owner of the Candle Café, Candle Café West, and Candle 79, all of which are known for their sophisticated vegan comfort foods. Ramos and Pineda are executive chefs at the restaurants. “Vegan Holiday Cooking is for people who love to cook and who are constantly looking for innovative and delicious recipes. It’s for cooks who love to bring everyone to the table to celebrate and savor the holidays,” say the authors.

Baking tidbit: For a store-bought egg replacer, try Ener-G Egg Replacer.

From article: Holiday Baking Goes Allergy Free