I got inspired AFTER Thanksgiving to experiment with pecan pie. The one at our repast was not vegan, so I couldn’t partake.
On a recent trip to Duck, NC, Bob had a scrumptious pecan tart with bourbon ice cream and salted caramel sauce which I had to taste for research purposes. I felt the caramel sauce was overkill. And I knew I wasn’t going to make ice cream just due to time, so I added the booze to the pie and served the slices with purchased vegan vanilla ice cream. Yes, please.
The question for vegan pecan pie bakers is silken tofu or no? I say yes, as I was never a fan of syrupy pecan pie. So, I like the slightly more custardy texture of this one, which slices beautifully. I hope you do too.
As I mentioned, this pie is addicting served with softened vegan vanilla ice cream. And while I deemed the caramel sauce too much of a good thing, everyone will look the other way if you drizzle a hint more brandy or bourbon over the top.
- 1 prepared vegan crust
- 3 cups whole pecans
- Coarse sea salt
- 6 tablespoons vegan butter
- 1 cup demerrera sugar
- ¾ cup maple syrup
- 1 tablespoon dark molasses
- 4 tablespoons cornstarch
- 2 tablespoons flour
- ½ teaspoon sea salt
- 3 tablespoons brandy or bourbon
- Juice of half a medium-large lemon (about 1 1/2 teaspoons)
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 cup soft silken tofu
- Optional: a few vegan chocolate chips
- Flaky or coarse sea salt
Heat oven to 350 degrees. If pie crust is frozen, remove from freezer. Spray a baking sheet with non-stick spray, spread pecans in a single layer on sheet, sprinkle very lightly with sea salt, and roast in oven for 3 minutes. Set aside, but leave oven on.