Vegan Pecan Pie

Serving Size 10

Prep Time 35 mins

Cook Time 1 hour 15 min mins

Difficulty Easy

Ingredients

  • Pre-made pie crust 
  • ¾ cup maple syrup
  • ¾ cup + 1 Tbsp dark brown soft sugar
  • ⅓ cup vegan butter
  • 1 cup Nasoya Silken Tofu
  • 3 ½ Tbsp cornstarch
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 ⅓ cups roughly chopped pecans
  • 4 oz / scant cup pecan halves
Recipe Inspired By Domestic Gothess

Preparation

  1. Place the maple syrup, dark brown soft sugar and vegan butter in a pan. Heat gently, stirring often, until it is melted and simmering. Remove from the heat and set aside to cool for 15 minutes.
  2. Once it has cooled a little, pour it into a blender and add the silken tofu, cornstarch, vanilla extract, cinnamon and salt. Blend until smooth then pour it into a bowl and stir in the chopped pecans.
  3. Pour the filling into the prepared pastry case and decorate the top with pecan halves. Bake the pie for about 45 minutes on the middle shelf until it is set but still has a bit of a wobble in the middle.
  4. If the top starts to get too dark before the pie is ready, you can loosely cover it with tin foil.
  5. Let it cool at room temperature for about four hours before placing it in the fridge. It can be served either cold or at room temperature.

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