Bryanna's Reliable Vegan Pecan Pie
Source of Recipe
Brenda Lee Olson
Recipe Introduction
From BRYANNA CLARK GROGAN
List of Ingredients
9" gf pie crust, blind baked
1-2 cup toasted, unsalted pecan halves
FILLING:
You have two choices for the sweetener:
1.) 3/4 c. water plus 3/4 c. white beet sugar or light unbleached cane sugar AND 1/2 c. brown sugar (packed) or Sucanat (granulated sugar cane juice)
OR
2.) 1 and 1/2 c. maple syrup
****************
3/4 cup water
pinch salt
1/4 cup cornstarch (or potato starch) mixed with 4 and 1/2 Tbls cold water or rum or bourbon
2 Tbls vegan margarine, such as Earth Balance
1 tsp. pure vanilla extract
Recipe
Preheat the oven to 400 degrees F.
In a medium saucepan combine either the water and sugar mixture OR the maple syrup with the second 3/4 cup water.
Bring to a boil and boil for 5 minutes.
Add the salt and the dissolved starch, whisking vigorously.
Stir and cook over high heat just until the mixture thickens and is clear.
Remove from heat and stir in the margarine and vanilla.
Stir til the margarine is melted. (The mixture will still be
fairly liquid.)
Pour this into the pre-baked pie shell.
Arrange the pecan halves on top, pressing them down into the mixture a little.
Place the pie in the middle of the oven and immediately reduce the heat to 350 degrees F.
Bake 30 minutes. The filling will still be "jiggly", don't worry; it will set as it cools.
Cool on a rack for about 1 and 1/2 hours, then refrigerate until thoroughly cooled and set.
Serve with vanilla non-dairy "ice cream" such as Tofutti, Soy Delicious or Soy Dream.
VARIATIONS:
1.) Maple Syrup Pie or "Sugar Pie": Use the maple syrup and either don't add nuts or use walnuts.
2.) Use mixed nuts, or macadamia nuts, or toasted coconut.
Bryanna's Note: I use cornstarch because it is the most reliable as far as results go. I have not tried this with arrowroot or kudzu, so I can't say what the results would be with either of them.
BL Note: I tried potato starch and it worked fine.
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