Yield: one 8-inch pie
I don’t know quite why I got such a hankerin’ for this pie, but I did and the first experiment was an epic fail resulting in an epic oven cleaning.
But this? This is perfection!
Note: several hours before you plan to bake the pie, prepare the cashews:
1 cup roasted and lightly salted cashews or halves and pieces, covered with hot water in a small bowl and left to soak for 3 hours or until softened and most of water is absorbed, drained (you can use raw cashews, but I think the roasted have more of the desired rich flavor for this recipe)
1 1/2 cups natural granulated sugar (I like demerera)
1/2 cup flour
2 tablespoons flaxseed meal
4 tablespoons vegan butter, melted
1/2 cup + 2 tablespoons plain soy or almond creamer
3 1/2 tablespoons cocoa powder (I like to use Hershey’s Special Dark)
1/8 teaspoon salt
1 teaspoon vanilla
1 homemade or purchased 8-inch vegan pie crust, thawed (if frozen), and unbaked (I used Marie Callender’s for the sake of time, but I much prefer homemade)
Optional accompaniments: powdered sugar, vegan whipped cream, or vegan vanilla ice cream
Optional garnish: whole cashew nuts or pecan halves
Preheat over to 300 degrees. In a food processor, puree drawined cashews for 3 or so minutes until very smooth. Transfer mixture to a medium bowl and whisk in remaining ingredients until smooth and completely combined. Scrape into thawed pie shell and gently smooth top. Bake for 45 minutes or until set. Cool on a wire rack, cover, and chill for a couple of hours before slicing and serving plain or with a drift of powdered sugar, a dollop of vegan whipped cream, or a scoop of vegan vanilla ice cream. Garnish, if desired, with a cashew nut or pean half.