Dessertsdeliciouslyella
Pecan Pie
This pecan pie was a real hit when we tested it. Using silken tofu may sound a little strange, but please trust us on this one, it gives the filling such a great texture, which sets beautifully after it’s baked - you’d never ever know it was there. The cinnamon, maple, orange zest and pecans give the whole pie such a deep, rich flavour, which is perfect with a scoop of coconut or vanilla ice cream.
👥 10 Servings⏱️ Prep & Cook: 2h 30m🔥 Cook: 2h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●saucepan
📝 Preparation Steps
1
First prepare the pastry. Put the flour, coconut oil and salt in a food processor and pulse until well incorporated and crumbly. Add the water and pulse again, until you have a crumbly dough - when you pinch it with your fingers it should hold together. Shape into a flattened ball shape, wrap with plastic wrap and chill for half an hour.
flour6.75 ozcoconut oil6 oz
2
After ⏱️ 30 minutes, roll out the dough on a floured surface, into a circle the same thickness as a £1 coin. Use the dough to line a 25cm tart tin. We found it easiest to transfer the dough using a rolling pin, but don’t worry if it crumbles - it’s very forgiving and can be patched up using off-cuts. Trim the edges and prick the base all over with a fork. Chill in the fridge for an hour, until the dough is hard to touch.
3
Preheat the oven to 200°C/180°C fan setting.
4
Line the pastry dough with baking beans and blind bake for ⏱️ 15 minutes. After ⏱️ 15 minutes, remove the baking beans and bake for a further ⏱️ 15 minutes, until golden and biscuity. Set aside to cool while you make the filling.
5
Lower the oven to 180°C/160°C fan setting.
6
Place all the filling ingredients (apart from the tofu and pecans) into a saucepan, and simmer over a low heat until melted and well-mixed.
7
Place the tofu into a food processor and blitz until smooth, then add the contents of the saucepan and blitz again until smooth. Add 1 ½ cups of the pecans, and quickly pulse to break up the pieces slightly, leaving it nice and chunky. Pour into the tart case, then decorate the top with the remaining cup of pecans.
8
Bake in the oven for ⏱️ 45-50 minutes, until the center of the pie is firm - there should be no wobble. Set aside to cool for at least ⏱️ 1 hour.
9
Serve at room temperature with vegan ice cream, coconut yoghurt or vegan cream.
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