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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 has rich butter tart vibes but is made with of course Maple Syrup and Pecans and if you're feeling frisky, replace the water with Bourbon!! Usually, this type of pie would have a lot of eggs and even sometimes corn syrup. Of course we replace the corn syrup with Maple syrup and the eggs are replaced with Silken Tofu. The tofu gives it stability and also a smooth creamy texture. 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




Maple Pecan Pie


Makes 1 10" deep dish pie

Prep Time 20 minutes

Bake time 20-25 minutes


Ingredients

- 1/2 cup of vegan butter

- 1 1/4 cup of brown sugar

- 1 package of Silken Firm or Extra Firm Tofu (349 grams), lightly drained

- 1 cup of pure maple syrup

- 1 cup of Bourbon or water

- 1 tsp of Cinnamon

- 6 Tbsp of cornstarch

- pinch of salt

- 1 tsp of pure vanilla extract

- 4 1/2 cups of raw or roasted pecan halves ( you can chop them smaller if you prefer but I leave mine in big chunks)


Instructions

- Preheat the oven to 350 degrees and have homemade or store bought pie shell ready

- Once the oven has preheated, bake the shell for 10 minutes, then leave on a wire rack until your filling is ready

- In a blender, add in the tofu, water (or Bourbon), cinnamon, maple syrup, cornstarch and salt. Blend until smooth and creamy. Set aside for now.

- In a large pot, melt the vegan butter on medium heat, then add in the brown sugar and whisk to combine.

- To the pot, add in the blender ingredients and whisk everything to combine.

- Turn the heat up to high to bring to a boil. At this point you should be whisking almost constantly to avoid anything clumping up or burning on the bottom.

- Once it's been boiling for about a minute, it will come to a thick pudding like consistency, this means it's done.

- Turn off the heat, whisk in the vanilla, then add in the pecans and stir to even out.

- Pour the filling into the pre-baked pieshell(s) and smooth out the top.

- Bake in the oven for 20-25 minutes or until the pie shell turns lightly golden brown.

- Let the pie cool completely on a wire rack, then refrigerate for at least 1 hour to set. You can enjoy it while still warm but it just may not stay completely set.




Hi, I'm Melanie!

 

Your home or mine, let's just make it delicious and vegan!

Sharing what I've learned over the last 10 years as a vegan chef and restaurant owner.