From the story A Vegan Holiday Feast, Illustration by Julia Cost
Yield: 1 9-inch pie
11⁄3 cups all-purpose flour
¼ teaspoon sea salt
1⁄3 cup coconut oil, solid, cut into small pieces
2 teaspoons tahini
¼ cup cold water
21⁄3 cups raw pecans (some whole and some in pieces)
1¾ cups maple syrup
¾ cup raw cashews
½ cup water
1 teaspoon vanilla
½ cup cornstarch
1 cup chocolate chips
For the crust: Combine flour and salt in a bowl. Cut in the coconut oil with a pastry blender or two knives until it looks like little beads.
Combine tahini and water in a separate bowl, and gently mix into the flour mixture. Gather dough into a ball, wrap in plastic wrap, and chill for an hour.
For the filling: Preheat oven to 325°. Spread pecans on a cookie sheet and bake for 10 minutes, taking care not to let them burn. Set aside to cool. Leave oven on.
Place maple syrup in a saucepan and simmer for 5 minutes.
Purée cashews with ½ cup water, vanilla, and a dash of salt in a high-speed blender until very smooth. Blend in the hot maple syrup and cornstarch.
Roll out piecrust and fit into bottom and sides of a 9-inch pan.… Read More