Pecan Caramel Fudge Pie.
Someone posted this in another forum and I need to find a way to veganize it (hopefully in time for the end of exams this week). And suggestions for the whipping cream? That's really the tricky part for me. I'm not sure if there's a store in Oxford that sells vegan cream, let alone vegan *whipping* cream (which I don't think even exists), and I'm not sure if I should try using agar agar or what. Help?
1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup (packed) golden brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 ounces)
3 tablespoons whipping cream
2 ounces unsweetened chocolate, chopped
Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool.
Betty Davis, "Anti Love Song"
vegan tunes: "Anti Love Song", Betty Davis