HERE IT IS! My vegan pecan pie recipe! It's delicious hot or cold, with or without some vegan vanilla ice cream. It's got all the flavours of the traditional recipe. Instead of egg I used silken tofu, other egg replacements wouldn't have created the gooey firm texture this pie needed. I also used maple syrup instead of high fructose corn syrup, you can't get any of that over here in the UK and even if you could I wouldn't put that poison in my pie! (sorry !!) Maple syrup also goes much much better with the pecans!
Ingredients:
- jus- roll short crust pastry (you can get it in most supermarkets, I got mine from Tesco!)
- 5 tbsp vegan butter/ margarine
- 1 cup brown sugar
- 3/4 cup maple syrup
- 4 tbsp corn starch
- 1/2 tsp salt
- 2 tbsp rum (optional... but is it really?!)
- 1 tsp vanilla extract
- 1 cup silken tofu
- 2 cups whole pecans
Method:
1) Toast the pecans in the oven at 175*C for 10 mins
2) Remove pecans but keep the oven on, prepare the pie crust in the pan. Use flour to roll it out if necessary and press the pastry onto the pie pan, making sure it reaches all the nooks and corners. It doesn't have to be neat!
3) Put the batter, brown sugar, maple syrup and corn starch into a large pan and cook over a medium heat till boiling. Reduce to a simmer and cook for a minute before adding the salt and vanilla, then cook for a further minute.
4) Remove from heat. Add the silken tofu to a food processor and pule till smooth, the poor the syrup mixture from the pan and pulse again till combined. Add in half the toasted pecans and pulse again.
5) Pour the mixture into the pie and arrange the remaining pecans on top!
6) Put a baking sheet in the oven under the pie and cook for 60 mins, let it set for an hour or so before devouring!