A Delicious Pecan Cookie Pie

Pecan pie … but with a pie crust made from choc-chip cookie dough! The liquid from the pecan topping seeps into the crust and caramelises as the whole thing bakes. A real feast for the soul. – Zacchary Bird

MEDIUM | Makes 1 large pie

Ingredients

• cooking spray, for greasing
• 1 × quantity Chocolate chip cookie dough (below)
• 20 g (3/4 oz) flaxseed (linseed) meal
• 2 1/2 tablespoons bourbon 
• 250 g (9 oz) pecans
• 130 g (4½ oz) brown sugar
• 60 g (2 oz) vegan butter or vegan shortening, melted
• 60 ml (2 fl oz) soy milk
• 30 g (1 oz) cornflour (cornstarch)
• 75 g (2¾ oz) glucose syrup 
• 1 teaspoon vanilla bean paste
• ½ teaspoon coarse salt vegan ice cream or whipped vegan cream, to serve

Directions

1. Preheat the oven to 160°C (320°F). Lightly grease a 20 cm (8 in) springform cake tin. Use your hands to compress the cookie dough into the tin to form a base. 
2. Blind-bake the cookie dough for 20 minutes, or until just beginning to set. Resist the temptation to eat the giant cookie base while it cools. Channel that energy into either a second batch of cookie dough for snacking, or proceed right on with the filling.
3. In a small bowl, mix the flaxseed meal with the bourbon. Set aside to thicken. 
4. Set aside one-third of the pecans for decorating the pie. In a large bowl, break the remaining pecans into halves (you may find it easier to give them a quick pulse in a food processor). Mix in the sugar, butter, milk, cornflour, glucose syrup and vanilla bean paste, then fold the flaxseed gel through. 
5. Spread the mixture onto the baked cookie crust. Smooth out, then jam the reserved whole pecans into the top to make the pie look generously filled. 
6. Bake for 1 hour or until the top is golden brown and crisp. Turn the oven off and  leave the pie inside to cool for a few hours.
7. Scatter the salt over the pie, then remove the side of the cake tin. Serve with ice cream or whipped cream piled onto each slice.
8. You’ll eat the whole thing within 3 days if you’re a smart cookie.

CHOCOLATE CHIP COOKIE DOUGH

EASY | Makes 8

It seems obvious now, but when the idea of adding chunks of whole chocolate to cookies served to inn guests first popped into Ruth Wakefield’s mind back in 1938, it was a revelation. Chocolate chips, albeit perfectly shaped, aren’t worth the extra cost in my opinion. And when quality vegan chocolate can still be a slog to source at times, I’d much rather go with the original method employed by Ruth at the advent of the choccy-chip cookie. Simply chop up a tried-and-tested favourite chocolate bar, rather than use those perfectly shaped chocolate melts, that deliver barely half the flavour – at double the cost. 

This is the kind of simple but significant recipe you could pass off as an old family heirloom – withholding the truth that these are new cookies on the block because they are totally vegan!

Ingredients

• 160 g (5½ oz) plain (all-purpose) flour
• 70 g (2½ oz) brown sugar 
• 70 g (2½ oz) caster (superfine) sugar 
• ½ teaspoon baking powder
• ¼ teaspoon baking soda 
• large pinch of sea salt 
• 80 g (2¾ oz) vegan butter 
• 40 ml (1¼ fl oz) plant-based milk
• 1 tablespoon almond, cashew or peanut butter
• 1 teaspoon vanilla bean paste
• 80 g (2¾ oz) dairy-free chocolate, roughly chopped

1. Preheat the oven to 160°C (320°F). Line a baking tray with baking paper or a silicone baking mat. 
2. In a large bowl, mix together the flour, brown sugar, caster sugar, baking powder, baking soda and salt. 
3. Melt the butter to soften it, then whisk it with the milk, nut butter and vanilla bean paste. Pour into the dry ingredients and mix to combine. Toss in the chocolate chunks and stir through.
4. Divide the mixture into eight portions, about 60 g (2 oz) each, and roll into smooth balls with the palms of your hands. Space the cookie balls out evenly on the prepared tray. 
5. Bake the cookies for 16–18 minutes (or up to an extra 5 minutes for chewier cookies), until the edges are beginning to brown. Remove the baking tray from the oven and gently drop it onto your benchtop to flatten and ‘drop’ the cookies slightly.
6. Cool on a wire rack … yadda yadda … we both know you’re going to scoff these while hot! They’re best enjoyed the same day – or pop them in the freezer to nail your long-term baked-bikkie backup strategy.

Recipes from The Vegan Baker by Zacchary Bird