The ingredient list on this vegan pecan pie recipe may surprise you, but we promise they make a pie that is every bit as beautifully nutty, silky, and perfect as the pecan pies of your Thanksgivings past.
Perhaps the most intriguing ingredient is tofu. But before you run to the hills, hear us out: tofu gives our vegan pecan pie its thick texture and unmistakable “pecan pie” mouthfeel.
Embrace the tofu. It won’t let you down. And neither will a whopping dollop of coconut whipped cream added on top.
- Cheat and buy the crust pre-made or grab an easily veganized pie crust mix.
- Preheat oven to 350°.
- Add tofu, almond milk, cornstarch, salt, and vanilla to a food processor and puree until smooth.
- Place brown sugar and maple syrup in a saucepan over medium heat and stir intermittently with a whisk until small bubbles start to appear.
- Once the caramel mixture is bubbling, stir constantly for about ten minutes (turn down the heat if the caramel mixture begins to boil too hard).
- Add the cacao butter to the mixture and stir to melt.
- Turn the heat off and transfer the mixture to a mixing bowl.
- Add the tofu mixture to the caramel and mix well to combine.
- Fold the pecans into the mixture.
- Pour filling into your pie crust.
- Bake for 40 minutes.
- The pie will still be jiggly when it comes out but it will set as it continues to cool. Place it in the fridge overnight to help ensure it sets completely.