My childhood favorite made vegan: VEGAN PECAN PIE
Growing up, I used to love pecan pie. My mom made it quite regularly. But, I've always associated it with the holidays. This vegan version is very true to the original. You will go for seconds... guaranteed!
There's tofu in there... I won't tell anyone if you don't!
BEST EVER VEGAN PECAN PIE
WHAT YOU'LL NEED:
Store-bought vegan pie crust
5 tablespoons vegan butter
1 cup brown sugar
¾ cup maple syrup
3 tablespoons cornstarch
½ teaspoon salt
1-2 tablespoons rum
1 teaspoon vanilla
1 cup silken tofu
2 cups whole pecans, toasted
HOW TO MAKE IT:
In a saucepan combine the vegan butter, brown sugar, maple syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum and vanilla and stir to combine.
Preheat oven to 350F.
In a food processor, add the silken tofu and pulse until smooth. Add the maple syrup mixture and pulse again until everything is combined. Add the pecans, reserving about 1/2 cup for the top, and give it a few quick pulses to roughly chop the pecans. Pour the filling into the pie crust. Arrange the reserved pecans on top of the filling.
Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set (the center might still be a little jiggly). Remove from the oven and allow to cool before serving.