Pecan pie is usually a pretty simple thing. Pecans + sugar + lots and lots of eggs. This recipe keeps the first two, and uses on a combination of silken tofu, almond milk and cornstarch to substitute the egg/custard texture. I have never been a high fan of pecan pie, but this is quite tasty.
- 1/2 cup vegan sugar
- 1/2 cup brown sugar
- 1/2 cup pure maple syrup (the real stuff please)
- 1/4 cup earth balance
- 1/2 package firm silken tofu (usually sold in a shelf stable pack)
- 1/4 cup almond milk
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1 pie crust (gluten free if needed)Preheat oven to 350 F.
In a medium sauce pan, mix together sugar, brown sugar and maple syrup. Heat over medium-low heat, stirring with a whisk. When small bubbles start rapidly forming, stir constantly for about 10 minutes until the mixture is a thick syrup. Watch the temperature during this process carefully--you don't want to burn the sugar mix, a rapid small simmer is what you are after.
Add the earth balance, and stir to melt. Once melted, move the sugar and butter mix to a mixing bowl.
Process the tofu, milk, cornstarch and salt in a food processor until completely smooth checking the sides to make sure everything is well mixed.
Gently fold in the tofu mixture to the warm caramel/butter mixture and mix well. Add the pecans and stir.
Pour into the pie crust and bake for 40 minutes. The pie will still look wet when you take it out, but tha'ts ok! Allow to cool for several hours, or overnight for the pie to set.