By the Gracious Vegan
After I went vegan, I thought I would never get to eat pecan pie again. I was fine with that--I could sacrifice that easily for the sake of animals--but there was a certain wistfulness in saying goodbye to a favorite dessert. But lo and behold, vegan cooks had been working on it! I found Tofu Mom's site, and she gave me a great basis for this recipe. The crust is one I'd been working on for a long time. I tinkered with the filling proportions and believe I've got it just right. Yum!
The pie. Preheat oven to 350°F.
Arrange the pecans in a single layer in the bottom of uncooked crust (see crust recipe below).
Pie crust in 9-10” deep dish pie pan
1 + 1/4 cup chopped pecans (not toasted)
Process the following in a food processor or blender, or mix with a hand-held mixer until very smooth.
3/4 cup firm silken tofu
2 teaspoon arrowroot powder (or cornstarch)
1 cup dark corn syrup
1/2 cup brown sugar
2 Tablespoons melted vegan butter
1 teaspoon vanilla extract
1/8 teaspoon salt
Gently pour mixture over nuts. Bake for 60-75 minutes at 350°F or until it looks like it's starting to solidify - it will set up completely as it cools. You may need to cover the crust so it doesn’t burn (check after 45 minutes). Cool completely before serving.
Crust for dessert pies. Makes 2 crusts – you only need one for this pie – you can freeze the other one in disk form.
Put these in the food processor and pulse a few times to combine.
2 + 1/2 cups sifted all-purpose flour (I use 1.5 cups whole wheat pastry flour & 1 cup white)
1 Tablespoon sugar
¾ teaspoon salt
Add the fats and pulse as much as needed to get a texture with pea-size pellets of butter/shortening.
1/2 cup vegan butter, cut into ½” cubes (refrigerated)
1/2 cup vegetable shortening refrigerated, then cut into ½” pieces (refrigerated)
Transfer to a bowl. Add water, 1-2 tablespoons at a time, drizzling it around the rim of the bowl. Use a kitchen fork to gently mix the water in, trying to wet as much of the dry mixture wet as possible.
6 to 7 tablespoons ice water, or more as needed
To determine if the mixture has enough water, gather some in your hand and press it against the bowl to see if it will hold together. If not, add more water sparingly, about 1 teaspoon at a time, adding only enough for it to form a mass. Too much liquid and/or overworking the dough will toughen it.
With floured hands, press the dough against the side of the bowl, forming 2 balls. All the crumbs should adhere to the balls and clean the bowl. If not, add a few drops of water. Flatten the balls into two 4- to 5-inch disks.
Wrap each disk in plastic wrap. Chill 30 minutes or longer before rolling out, because the gluten strands need time to relax. After chilling, I let mine sit on the counter for 15-20 minutes before rolling, because otherwise it’s too hard. (You can make ahead and refrigerate for 3 days or freeze for much longer.)
For this pie, roll out one crust and lay it in the bottom of a deep dish 9” or 10” pie dish.
Timing: About two hours, including making and chilling the crust
Nutrition: This isn't a very healthy dish. Let's not kid ourselves
Gluten-free if you make a gluten-free crust