This pie is unbelievable. If you only make one vegan dessert your whole entire life, it had better be this one.

1 1/2 cups graham crumbs, or store-bought oatmeal cookie crumbs
1/3 cup melted margarine
2 cups coarsely chopped pecans
1 cup (fair trade) non-dairy chocolate chips (if you can’t find it in
chip form, buy bars and coarsely chop them yourself)
1/2 cup maple syrup or brown rice syrup or corn syrup
1/4 cup Kahlua or other coffee flavoured liqueur, or try Grand Marnier, or bourbon, or rum…whatever tickles your fancy (optional)
4 tbsp soy milk
2 tbsp cornstarch or tapioca starch
2 tbsp blackstrap molasses
1/2 tsp sea salt

Preheat your oven to 350. Mix the cookie crumbs with the melted margarine and press into a 9″ pie plate, all along the bottom and sides. Bake for ten minutes, the remove from the oven.

While the pie crust is baking, whisk together the soymilk and starch until frothy. Whisk in the syrup and molasses, booze and salt. Add the remaining ingredients and stir well. Pour into the pie shell, and bake 40-45 minutes. Let cool for at least 15 minutes before slicing and serving. Top each slice with a dollop of tofu whipped cream for a beautiful finish.