Make Ahead Recipe: Vegan Pecan Pie


It's Thanksgiving week and I'm stressing out over baking a traditional tasting, yet vegan, pecan pie for my wonderful husband. In this video I'm exposing myself to you. No, not in a naked way. Rather, you get to watch all my mistakes. I hope it helps you or at least gives you a good laugh. ;D

Special Cook's Note: This vegan pecan pie recipe gets better with each passing day. After you bake it off, allow to cool to room temperature, stick it in the refrigerator for at least a whole day before thinking about cutting into it. By the third day, it's so worth the wait.


Pure Cane Pecan Pie, Makes one 9-inch pie

1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure cane syrup
1/4 cup non-hydrogenated margarine

6 oz extra firm silken tofu
1/4 cup cold unsweetened plain non-dairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves

Prepared Single Pastry Crust (See my Vegan Pie Crust video)

Watch the video for directions.

Published on Nov 24, 2014