Pecan Pie



Today is National Pie Day - not to be confused with National Pi Day, which isn't until March (or July, depending on how particular you are).  To celebrate, I made a version of the Best Vegan Pecan Pie.  I also made this for my mother's annual family dinner in December, and it was a bit hit among the entirely omnivore crowd.  It is truly the best pecan pie.  For the pie crust, I'm not including a recipe because I bought mine, but you can find recipes all over the interwebs.  Whole Foods has a nice selection of vegan pie crusts, and I got a whole wheat version.

Pecan Topping:
2 cups pecan halves
1 tablespoon Earth Balance margarine
1 tablespoon turbinado sugar


Filling:
10 whole grain graham crackers
1/2 cup + 1 tablespoon water
2 tablespoons Earth Balance margarine
1/2 cup turbinado sugar
1/2 cup cane sugar
1/4 cup agave syrup
2 teaspoons almond (or vanilla) extract
1/4 cup applesauce
1/4 cup cornstarch

Preheat oven to 350.


For the pecan topping, melt butter in pan on stove at medium heat.  Add pecans and turbinado sugar and brown while stirring.  Don't overcook.



For the filling, put graham crackers in a food processor and chop until crumbs.  (I used honey grahams.  Yes, I eat honey.  The My Vegan Cookbook blog, from which this recipe is derived, uses saltines.)  Add water and mix again.  Let sit for a minute or two.  Add the other filling ingredients and process until liquefied.  Cook in saucepan on med-high until boiling, stirring constantly.  Turn down heat to simmer for 2 minutes.


Pour the filling into the crust and add the pecans to the top.  Bake for 45 minutes.




Nutrition: 1/8th of the pie is about 420 calories, 46g carbs, 24g fat, and 3g protein.

Happy Pie Day!  This is so good, maybe I'll make it again on 3/14.

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