Maple Pecan Pie

It's sap season! Any true Canadian knows that means fresh maple syrup! And any true Canadian baker knows that means we must bake with said fresh maple syrup!

This Maple Pecan Pie is everything you want in a Fall or Winter dessert. It has rich butter tart vibes in a way - containing a delicious sweet soft filling, wrapped around a buttery crust, and a few pecans throughout to add a beautiful crunch.

So what makes this beautiful pie come to life? And what’s different about the vegan version?

Usually, this type of rich pie would contain a lot of eggs (and maybe even tons of corn syrup.) Of course, we’re not going to do that.

In this recipe, we replace the corn syrup with real maple syrup (duh) and the eggs are replaced with Silken Tofu. The tofu gives this pie stability and a smooth creamy texture. Yum!

Hot tip! Make sure you are getting SILKEN tofu from the grocery store as it's the kind that will blend entirely smooth. If you need more info on tofu and where to get it see my post here

For this pie, and really any pie that uses a pie crust, you can find my homemade pie crust in my Holiday Cookbook here , or you can also find accidental vegan ones that only use vegetable shortening in them at the grocery stores in the freezer sections.

This makes a 10" deep dish pie, or if you don't have that size of pie plate you can also make 2 8" regular pies instead