Wonderful Vegan Pecan Pie #vegan #veganpie

Everyone's favorite pie veganized - Vegan Pecan Pie - with simple ingredients and easy-to-follow instructions. You'll be enjoying this pie in no time!

This Vegan Pecan Pie recipe is everyone’s favorite pie veganized. Eggless Pecan Pie is made with simple ingredients and easy-to-follow instructions. This is a classic recipe given a southerntwist with a little rum. Don’t worry, it will evaporate while baking, leaving a richly flavored, gooey dessert. You can make this easy pecan pie recipe without corn syrup by using maple syrup instead. This is a vegan pie recipe with a vanilla base.


Ingredients:


  • *Foolproof Vegan Pie Crust (see notes)
  • 5 tablespoons vegan butter
  • 1 cup brown sugar
  • ¾ cup corn syrup (see notes)
  • **4 tablespoons cornstarch (see notes)
  • ½ teaspoon salt
  • 1-2 tablespoons rum
  • 1 teaspoon vanilla
  • 1 cup silken tofu (see notes)
  • 2 cups whole pecans toasted*
  • vegan whipped cream , optional


Instructions:


  1. Heat your oven to 350F.
  2. Prepare the pie crust as directed in the link above and roll it out to about 1/8″ thickness and place in a 9″ pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust 20 minutes until golden brown. Remove from oven and set aside to cool.
  3. In a saucepan combine the vegan butter, brown sugar, corn 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.
  4. In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving about 20 – 50 for the top**) and use a spatula to stir them into the filling. Arrange the reserved pecans on top of the pie.
  5. 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. That’s alright. Remove from the oven and allow to cool before serving.
  6. Serve with Vegan Whipped Cream. Forks are nice too, but optional.


NOTES:

*Vegan Pie Crust

Ingredients:


  • 2 ½ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) vegan butter cut into slices
  • 4 tablespoons vegetable shortening cut into pieces
  • ¼ cup cold vodka
  • ¼ cup cold water


Instructions:


  1. Pour 1 1/2 cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds.
  2. Add vegan butter and process until just combined. Add the shortening slices and pulse until dough collects in clumps, about 15 seconds.
  3. Add remaining cup of flour and pulse until mixture is evenly distributed (4 to 6 quick pulses). Empty mixture into a medium bowl.
  4. Sprinkle cold vodka over dough and stir until combined. Add water, 1 tablespoon at a time until dough is slightly tacky and sticks together.
  5. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 30 minutes or up to 3 days. These dough balls can be frozen too. Place in freezer bags and freeze up to 1 month. When you’re ready to make the pie, set out on the counter to thaw for about an hour before rolling.
  6. From this point, follow the directions for your pie recipe. Some pie recipes will require pouring the custard into an unbaked pie crust whereas others will require baking the crust prior to pouring in the custard.


NOTES:


  • If you choose not to use vodka, simply replace that with cold water, but use as little as possible.
  • You can substitute vinegar if you prefer not to use vodka.



  • **Toast pecans by placing them on a baking sheet and bake them in your heated oven (at 350F) for around 5-8 minutes. Be careful not to burn them. ** For the photo above I used about 50 pecans for the top of the pie. However, you may choose different patterns to adorn the top of your pie, therefore requiring fewer pecans.
  • On the tofu. I use extra firm silken tofu, but I know that’s not always easy to find (see the comments for more on this), so you can use any form of silken tofu in this recipe. In fact, you might also be able to use a soft regular tofu.
  • Regarding Cornstarch. You can do anything between 2 – 4 tablespoons of cornstarch. Here’s how I look at it. If you want a softer, gooey pecan pie filling, go with 2 tablespoons of cornstarch. If you prefer a more firm filling, go with 4 tablespoons. Or go the middle of the ground with 3.
  • If you don’t want to use corn syrup, sub that with maple syrup or even agave nectar instead.

LihatTutupKomentar