All Photos © Christine Elise McCarthy 2017

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.

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Click the image below to watch the video.



You can easily eliminate any of the layers without any great loss to the overall deliciousness of this pie – so – give it a try – why don’t you!

Please note – this pie needs AT LEAST 6 hours in the fridge (overnight being ideal) before you cut it so making it the day before is best.

INGREDIENTS

Vegan Buttery Pie Crust

1 1/4 cups flour

1/4 tsp salt

1/3 cup VERY COLD vegan butter

4-6 TBS VERY COLD water

Chocolate Layer

1/4 cup vegan heavy cream (see heavy cream replacement idea below)

1 cup vegan dark chocolate chips

Cheesecake Layer

8 oz vegan cream cheese, softened

1/4 cup sugar

1 teaspoon pure vanilla extract

1 vegan egg (see my egg replacer note below)

Pumpkin Pie Layer

1 2/3 cups unsweetened fresh or canned pumpkin puree

1 cup vegan heavy cream (see heavy cream replacement idea below)

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 vegan eggs (See my egg replacer note below)

Pecan Pie Layer

1 cup mix of whole and coarsely chopped pecans

1/4 cup granulated sugar

1/4 cup firmly packed dark brown sugar

1/3 cup light or dark corn syrup

1 teaspoon vanilla extract

2 vegan eggs (See my egg replacer note below)

1/2 teaspoon salt

2 tablespoons melted vegan butter

Egg Replacer

I pureed 14 ounces of silken tofu & used 1/4 cup of it for each “egg” in the recipe. You can do this or use your favorite egg replacer.

Heavy Cream Replacer

I used 1 can of full fat coconut milk blended with one can coconut creme. You can do this or use your own favorite heavy cream.

DIRECTIONS

Heat the oven to 400 degrees.

In a large bowl or food processor, mix the flour & salt. Slice the butter up & work it into the flour. I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay. Add the water a tablespoon at a time until the dough just comes together. Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while you prepare the pie filling layers.

PECAN – Combine the eggs (see replacer idea above), sugars, melted butter, corn syrup, vanilla extract and salt in a bowl. Stir in pecans. Set aside.

CHEESECAKE – In a medium bowl or food processor, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 “egg.” Beat mixture until smooth. Set aside.

PUMPKIN – In a large bowl or food processor, combine pumpkin puree, heavy cream (replacer idea above), the 2 “eggs,” vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.

CHOCOLATE – Melt the chocolate & “heavy cream” in a pan. Set aside.

Roll the dough out on a heavily floured surface. Flour the top of the crust if it begins to stick to your rolling pin. Roll it out a few inches larger than your DEEP pie dish. Carefully fold the crust in half twice so it looks like a pie wedge. Put it in your pie dish & unfold. Trim the edges if you like & crimp the rim with your fingers.

When oven temperature is at 400 F, line the pie crust with a large sheet of lightly oiled/buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 10 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack. Turn oven up to 425 degrees.

When the crust is ready, pour the chocolate layer in & freeze for 20 minutes.

Next, pour the cream cheese mixture on top of the chilled chocolate layer, spread evenly, then freeze for about 15 -20 minutes.

When the oven is 425 degrees, remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Cover the crust edges with foil & bake the pie for 10 minutes. Lower heat to 350 & bake another 25-35 minutes or until the pumpkin is beginning to set but is still soft in the center.

Remove pie from oven and carefully spoon the pecan layer over the pumpkin layer.

Keeping the edges covered in foil, bake another 60-75 minutes or until the pecan layer is bubbling & set at the edges. The center can still be soft.

Let it cool & then refrigerate for AT LEAST 6 hours – overnight being ideal.