Arksanas Possum Pie — made vegan!
Ingredients:
Shortbread Pecan Crust
1 cup all-purpose flour
½ cup melted butter
¼ cup coconut sugar
1 cup pecans chopped
¼ teaspoon salt
Cream Cheese Layer
8oz (1 container) of vegan cream cheese (Trader Joe’s, Tofutti, Violife brands are all good!)
½ cup powdered sugar
2 tablespoons Silk Dairy-Free Heavy Whipping Cream (or Heavy Coconut Cream)
Chocolate Pudding Layer
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch (or 4 tablespoons tapioca starch)
1/8 teaspoon salt
2 cups oat milk
4 oz chopped bittersweet chocolate bar
2 teaspoons vanilla
Whipped Cream Topping
1 9oz container So Delicious CocoWhip
Garnish
1 cup pecans (chopped or whole)
¼ cup shaved chocolate
Directions:
1. Preheat the oven to 350 degrees F.
2. Make the chocolate pudding on stovetop:
Sift the sugar, cocoa, cornstarch, and salt together into a medium saucepan. Add the oat milk, stirring to incorporate. Heat on medium-low and continue stirring mixture for 10 minutes. Make sure the pudding bubbles/boils, activating the cornstarch’s thickening properties. After 10 minutes, remove from heat and stir in the chopped chocolate bar, mixing until melted and combined, followed by the vanilla. Place the pudding in the refrigerator to set and cool completely (cover with plastic wrap to keep the top from drying out).
3. Make the crust:
Mix the butter, flour, coconut sugar, and chopped pecans together. Press the mixture into 9-inch pie pan, covering the bottom and up the sides. Bake until browned around the edges, around 15-20 mins. Allow crust to cool completely before assembling layers.
4. Make the cream cheese layer:
Using a hand mixer, thoroughly mix the cream cheese, powdered sugar, and vegan heavy cream until smooth and creamy.
5. Start assembly!
Atop the cooled pecan crust, spread the cream cheese layer. Then spread the cooled and set chocolate pudding on top of the cream cheese layer. Finally, spread the coconut whipped cream atop the chocolate pudding layer. Finish the top of the pie with a garnish of pecans and shaved chocolate.
Shortbread Pecan Crust
1 cup all-purpose flour
½ cup melted butter
¼ cup coconut sugar
1 cup pecans chopped
¼ teaspoon salt
Cream Cheese Layer
8oz (1 container) of vegan cream cheese (Trader Joe’s, Tofutti, Violife brands are all good!)
½ cup powdered sugar
2 tablespoons Silk Dairy-Free Heavy Whipping Cream (or Heavy Coconut Cream)
Chocolate Pudding Layer
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch (or 4 tablespoons tapioca starch)
1/8 teaspoon salt
2 cups oat milk
4 oz chopped bittersweet chocolate bar
2 teaspoons vanilla
Whipped Cream Topping
1 9oz container So Delicious CocoWhip
Garnish
1 cup pecans (chopped or whole)
¼ cup shaved chocolate
Directions:
1. Preheat the oven to 350 degrees F.
2. Make the chocolate pudding on stovetop:
Sift the sugar, cocoa, cornstarch, and salt together into a medium saucepan. Add the oat milk, stirring to incorporate. Heat on medium-low and continue stirring mixture for 10 minutes. Make sure the pudding bubbles/boils, activating the cornstarch’s thickening properties. After 10 minutes, remove from heat and stir in the chopped chocolate bar, mixing until melted and combined, followed by the vanilla. Place the pudding in the refrigerator to set and cool completely (cover with plastic wrap to keep the top from drying out).
3. Make the crust:
Mix the butter, flour, coconut sugar, and chopped pecans together. Press the mixture into 9-inch pie pan, covering the bottom and up the sides. Bake until browned around the edges, around 15-20 mins. Allow crust to cool completely before assembling layers.
4. Make the cream cheese layer:
Using a hand mixer, thoroughly mix the cream cheese, powdered sugar, and vegan heavy cream until smooth and creamy.
5. Start assembly!
Atop the cooled pecan crust, spread the cream cheese layer. Then spread the cooled and set chocolate pudding on top of the cream cheese layer. Finally, spread the coconut whipped cream atop the chocolate pudding layer. Finish the top of the pie with a garnish of pecans and shaved chocolate.