Quietly Vegan

Could there possibly be anything more to say other than this is absolutely divine???  Chocolate and walnuts in a cookie dough-like batter, with hints of cinnamon and bourbon, topped with coconut whip makes for a perfect (and easy!) ending to any meal.


3/4 cup all purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 cup melted vegan margarine

1/4 cup bourbon

1 teaspoon vanilla

1 cup chopped walnuts

1 1/4 cup vegan chocolate chips (Ghirardelli semi-sweet work well)

1 ready-made vegan pie crust (I used Wholly Wholesome whole wheat)

Coco Whip (So Delicious) or soy whipped cream (Soya Too)

Preheat oven to 350*. In a large bowl, whisk together the flour, sugar, baking powder and cinnamon. Set aside.  In a separate bowl, whisk together the melted margarine, bourbon and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.  Fold in the walnuts and chocolate chips.  Spread the filling into the pie crust, smooth the top an bake for 50 minutes.  Cool slightly and serve with whipped topping.

Chocolate Bourbon Pie

Adapted from a recipe by Chloe Coscarelli in VegNews, Sept. 2013