Pecan Pie

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 sal​​t 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. ​