Nov 13, 2012
Healthy Vegan Maple Pecan Pie
That (totally awesome) Maple Pecan Pie was loved by all… except for my vegan friends. I’m sure they would have loved it if they had tasted it, but for them, eggs are a no-no.
I could sense the torture I was putting them through. Imagine smelling that pie baking in the oven and not being able to taste it? I would have a meltdown and curl up in the fetal position force myself to leave the premises… 😉
To make sure my vegans still loved me, I made them a pie they could eat. That’s right. I made a (seriously, totally awesome) Maple Pecan Pie… vegan!
Oh yes. That popular dessert that usually contains a ton of butter and eggs is veganized! So not only is this pie vegan, but it’s 100% natural and actually good for you. Yup, no butter, no eggs, no corn syrup, no processed white sugar. And it tastes great.
It’s that amazing.
Shhh, here’s a secret: my non-vegan taste testers (some of whom are not health-conscious) loved this pie, and they didn’t even know it was vegan 😉
Healthy Vegan Maple Pecan Pie (refined sugar free)
- 6oz (170g) Extra Firm Tofu, drained
- 1/4 cup Unsweetened Vanilla Soymilk, cold
- 1 tsp Vanilla Paste
- 20g (2 tbs) Brown Rice Flour (other flours may work)
- 1/4 tsp Salt
- 56g (1/4 cup) Coconut Oil
- 192g (1 cup) Granulated Sweetener (I used 1/4c sucanat, the rest erythritol)
- 168g (1/2 cup) Pure Maple Syrup
- 14g (2 tsp) Molasses
- 1 cup Pecans, chopped
- one Whole Grain Pie Crust, cold**
- Pecans, for topping (optional, but makes it pretty)
- Preheat the oven to 350 degrees Fahrenheit
- In a blender or food processor, puree the tofu, soymilk, vanilla paste, brown rice flour and salt. Pour all of it into a bowl and set aside.
- In a small bowl, add the coconut oil and set aside.
- In a medium-sized pot over medium heat, whisk together the granulated sweetener, maple syrup and molasses. Whisk occasionally for about 10-15 minutes (sugars should completely dissolve). Let the mixture bubble/boil lightly for ~30 seconds, remove from heat and whisk in the coconut oil. Whisk in the tofu mixture, then stir in the chopped pecans.
- Put the cold pie crust onto a cookie sheet and pour the filling inside. Decorate with pecans if you like, then bake for about an hour, until edges and pecans are a rich dark brown color (but not burnt!) and filling bubbles lightly. Let cool on a wire cooling rack, then slice and serve!
**I bought a frozen whole wheat crust from Whole Foods and thawed it in the refrigerator uncovered for a few hours. You can use any pie crust you like, preferably whole grain and made without butter or anything hydrogenated. For gluten free, use your favorite GF pie crust.
Cover and refrigerate leftovers in the refrigerator. This pie freezes well, just thaw in the fridge for a few hours, then at room temp after that.
Recipe adapted from: Post Punk Kitchen
Does this belong on your holiday spread? YES. Duh.