Memorial day special : Salted caramel Kentucky pie
This pie has a sweet and salty pretzel crust. Coconut milk caramel, pecans, chocolate chips and a touch of bourbon makes it extra special. Vegan.
I can’t agree more with what St. Ambrose said – No duty is more urgent than that of returning thanks! And today my post is to thank those gallant men and women who sacrificed themselves to serve for their country. I think of all the brave soldiers on this Memorial Day. I bow my head and pay respects in silence, because words can never be enough for it.
What are you doing for your Memorial Day this year? People usually go for the triple Bs, don’t they? Burgers, barbecue and berries! How about we do something different? To beat the same old same old, you know? And add some new pizzazz!
I have come up with a very special recipe guys, for this very special occasion. It’s sweet! Literally! You know about a Kentucky pie, right? It’s essentially a pecan pie with chocolate chips in it. Now, I have glamoured up this Kentucky pie with salted coconut milk caramel. This caramel is given a depth of flavor with molasses and fragrant spices. And of-course it’s spiked with good old bourbon whiskey! C’mon, Kentucky would not be ‘proper’ Kentucky if there ain’t no bourbon!! And the crust made with pretzels? Talk about salty sweet baby! Rock n roll all the way!!
This version of the kicked-up Kentucky pie is so decadent and rich, you can not eat more than a thin slice at a time! And tell you what guys. It’s a big F-bomb!! All those coconut oil, coconut milk, and pecans! Yeah, F as in ‘Fat’ of-course. Why? What did you think? 😉
About the dish :
Course – Dessert
Servings – 1 x 9” round pie (almost 16 servings)
Difficulty level – Medium
Recipe type – Vegan
Does it keep –Keeps in the refrigerator for up to 4 days.
What you need :
For the crust
3 cups pretzel
7-8 Graham crackers
2 tablespoons coconut sugar
½ cup coconut oil, melted
3 tablespoons apple sauce (unsweetened)
For the filling
1 can of full fat coconut milk (13.5 oz)
½ cup coconut sugar
¼ cup molasses
¾ teaspoon coarse salt (1/2 teaspoon if you’re using table salt)
½ teaspoon ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
¼ cup bourbon whiskey
2 teaspoons vanilla extract
10 saltine crackers
3 tablespoons apple sauce (unsweetened)
2 tablespoons corn starch (tapioca starch works too)
1.5 cups of pecan, toasted and chopped
½ cup vegan chocolate chips
Non-dairy whipped cream or ice-cream for topping (optional)
What you do :
1. Pre-heat your oven to 350◦F /175◦C/ gas mark 4.
2. To make the crust, pulse pretzels, Graham crackers and coconut sugar in a food processor until ground. If you don’t have a food processor, put them in a ziplock bag and crush with a heavy pan. We’re not looking for fine crumbs here. A few chunky pieces are fine.
3. Add melted coconut oil and applesauce to the crushed crackers and pretzels. Mix well. It should resemble wet sand.
4. Put the mixture in a 9” pie dish and press firmly with your fingers to shape into a pie crust. You can also use the bottom of a small glass to press the crumbs down.
5. Bake this crust in the oven for 5 minutes. I always put the pie dish on a cookie sheet before putting into the oven. This prevents your oven mitts touching the edge of the delicate crust and crumbling it while taking the dish out.
6. Let the pre-baked crust cool to room temperature while we’re making the filling.
7. Break the saltine crackers into pieces and cover them with ½ cup of water. Set aside.
8. To make the salted caramel filling, add coconut milk, sugar, salt and molasses into a skillet and put on medium heat. Note that I said a skillet and not a pot. A wider surface area for proper cooking of the caramel is important here.
9. Bring it to a boil and let cook for 10 minutes. Keep stirring continuously, otherwise it will scorch at the bottom. Did you know that instead of a circular motion while stirring, moving the wooden spoon in a figure of 8 works better?
10. After 10 minutes the caramel should look like melted dark chocolate. Turn the heat off. Stir in cinnamon, clove, nutmeg, vanilla extract and bourbon.
11. Now take your wet saltine crackers. They should have absorbed all the water by now. Blitz the crackers with the residual water, apple sauce and corn starch into a smooth blend.
12. Add this paste into the salted caramel.
13. Turn the heat again to medium. Bring it to a boil. Cook for 2 minutes while stirring constantly.
14.Turn the heat off and add the toasted pecans.
15. Pour it on the pre-baked crust. Stir in the chocolate chips.
16.Bake at 350◦F /175◦C/ gas mark 4 for 45 minutes.
17. Let cool on the counter for at least 2-3 hours. It will set even better if refrigerated over-night.
18. Serve lightly warmed or at room temp with a scoop of non-dairy ice-cream or a dollop of plant milk whipped cream. If you’re going for ice-cream, I’d say skip stronger flavors like chocolate, cookies and cream or cinnamon that can over power the taste of the pie. Vanilla, caramel swirl, or French vanilla work the best.
Nutritional info per serving (without toppings) :
Calories – 250 Cal
Carbohydrate – 22 g
Protein – 2 g
Fat – 15 g
Saturated fat – 7 g
Sugar – 17 g
Sodium – 106 mg
Dietary fiber – 1 g
I told you before that my way of expressing emotions is in form of food. So, this was my salute to the valiant heroes in uniform, who have given their todays to keep our tomorrows protected!
How are you saluting your troops?
Light, peace and avocados; from my heart to yours!
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.
5/25/2020, at 4.45 AM
Any pie with caramel and nuts in it is my favorite. It looks yummy. I must try it. Is there any substitute of pretzel, as in Kolkata they are not readily available?
5/25/2020, at 9.49 AM
Thank you for your comment Kam-Al! You can use any sweet-salty cracker like 'Krack-Jack biscuits' instead of pretzels. I think those biscuits have a little bit of butter (or oil) in them. So you may want to reduce the amount of coconut oil to 5 tablespoons.