Dairy Free Chocolate Pecan Pie
MyRecipes.com
(Altered by Coach to be dairy free)
The Line Up
1/2 (15-oz) package refrigerated piecrusts
1 1/2 c chopped pecans
1 c (6 oz) Enjoy Life semi-sweet chocolate chips (or other dairy free chocolate chip)
1 c dark corn syrup
1/2 c granulated sugar
1/2 c firmly packed brown sugar
1/4 c bourbon or water (completely omitted this step -- OOPS!)
4 large eggs
1/4 c Earth Balance buttery spread (or other dairy free butter substitute)
2 tsp cornmeal
2 tsp vanilla extract
1/2 tsp salt
The Game Plan
Fit piecrust into a 9 inch deep dish pie plate according to package directions; fold edges under and crimp.
Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup and next 3 ingredients into large saucepan, bring to a boil over medium heat. Cook, stirring constantly, for approximately 3 minutes. Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
Bake at 325° for 55 minutes or until set; cool on wire rack
Coach's Post Game Conference
Wow! This recipe was SO EASY - and was "de-dairy-fied" quite easily! I used Pillsbury's refrigerated pie crusts - YES - a premade pastry item that is dairy free (actually dairy, egg, and nut free!)
If you're not worried about dairy - you can use regular chocolate chips and butter, which is what the original recipe calls for. I omitted the bourbon as I didn't feel like buying an entire bottle to use only 1/4 cup as no-one on the team would drink the rest of the bottle. I accidentally omitted the 1/4 cup of water substitution, but don't think it made a difference. We served it warm with Soy Delicious dairy free vanilla ice cream.
Final Score
Coach - Home Run
Catcher - Home Run
The All-Star - Home Run
The Owners - well I think their comments speak for themselves:
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