Vegan Pecan Pie

• Refrigerated

  • 1 cup Silken tofu, extra firm

• Condiments

  • 3/4 cup Corn syrup
  • 5 tbsp Vegan butter

• Baking & Spices

  • 1 cup Brown sugar
  • 4 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1 Whipped cream, Vegan

• Nuts & Seeds

  • 2 cups Pecans, whole toasted

• Bread & Baked Goods

  • 1 Foolproof vegan pie crust

• Beer, Wine & Liquor

  • 1 tbsp Rum

Found on namelymarly.com

Ingredients

• Foolproof Vegan Pie Crust
• 5 tablespoons vegan butter
• 1 cup brown sugar
• ¾ cup corn syrup
• 4 tablespoons cornstarch
• ½ teaspoon salt
• 1-2 tablespoons rum
• 1 teaspoon vanilla
• 1 cup extra firm silken tofu
• 2 cups whole pecans, toasted*
• Vegan Whipped Cream

Directions

• Heat your oven to 350F. 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. 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. 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. 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. Thats alright. Remove from the oven and allow to cool before serving. Serve with Vegan Whipped Cream. Forks are nice too, but optional.