Maple Pecan Pie

This is the kind of pecan pie that has pecans resting in a sweet suspension, somewhere between gel and custard. We're not going to make any apologies for the tofu in it...it works! This pie flies off the table at bake sales and makes even the most un-vegan Southerners weep with joy. Well, we think it's joy.


1 recipe Single Pastry Crust [click here]
fit into a 9-inch pie plate

Filling:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup nonhyrogenated margarine
• 6 ounces extra-firm silken tofu (1/2 of a tetra pack)
• 1/4 cup cold unsweetened plain nondairy milk
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 cups pecan halves

1. First we're going to make a caramel. In a 2-quart saucepan, mix together the sugars and the maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start to rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn't be boiling too fiercely; if big bubbles start climbing the walls of the pan then lower the heat a bit.
2. Add the margarine and stir to melt. Turn the heat off, transfer the mixture to a mixing bowl, and let it cool for a bit. In the meantime, prepare the rest of the filling.
3. Crumble the tofu into a blender or food processor, along with the milk, cornstarch, and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.
4. Preheat the oven to 350F. Check to see that the sugar mixture has cooled sufficiently; it's okay if it's a bit warm, just not boiling hot. Add the tofu mixture and the vanilla extract to the sugar mixture and mix well. Fold in the pecans to incorporate.
5. Transfer the filling to the prepared pie crust and bake for 40 minutes. When done, the pie is going to be somewhat jiggly, but it should appear to be set. Let cool, slice, and serve! No cheating and pulling pecans off the pie.

Variation

Salted Maple Pecan Pie: Sprinkle 1/2 teaspoon coarse sea salt over the cooled pie.

Source: Vegan Pie In The Sky, p.157-59, by Isa Chandra Moskowitz & Terry Hope Romero