Thanksgiving Recipe: Pecan and Chocolate Pie

This pie updates the traditional recipe, with agave syrup and coconut oil in place of corn syrup and butter.

Pecan and chocolate pie.
Vered Guttman

Parve pie shells are available at kosher supermarkets; vegan pie shells are available at health food chains.

Yields one 9” (20 cm.) pie

Ingredients:

2 1/2 cups pecan halves

1 cup light brown sugar

6 tablespoons coconut oil

1/3 cup agave syrup

1/2 teaspoon kosher salt

2 tablespoons whiskey or cognac

1 egg

2 egg yolks

1/4 cup parve chocolate chips

1 unbaked parve or vegan pie shell, cold

Directions:

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Put pecans on a rimmed baking sheet and toast for 12-14 minutes, mixing them after 6-7 minutes. Put in a medium bowl.

Put sugar, coconut oil, agave syrup and salt in a medium sauce pan, and bring to boil, mixing frequently. As it starts to bubble vigorously pour over pecans at once. Mix well and let cool for about 10 minutes.

Lightly beat egg with yolks in a cup and pour into pecan mixture, mix to combine. Add chocolate chips and mix. Pour into prepared pie shell, transfer to oven and bake for 35-40 minutes, until just set at the sides but still a little loose at the center. Cool on a rack. Keep at room temperature covered lightly with aluminum foil.