Ingredients
- 1 vegan pie crust
- 1/2 cup maple syrup
- 1/2 cup date syrup
- 3/4 cup sugar
- 6 Tbs vegan butter
- 6 oz extra-firm tofu, silken
- 1/4 cup unsweetened soy milk
- 2 1/2 Tbs brown rice flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups pecan halves
Directions
For Pie Crust: prepare a pie crust of your choice or here is my all time favorite easy vegan pie crust.
Preheat oven to 350 degrees.
For the Filling: combine maple syrup, date syrup & sugar in a sauce pan and stir to mix. Place over low heat and bring to boil without stirring. Remove from heat, add butter and allow butter to melt — set aside. In a food processor, add the tofu, soy milk, vanilla extract, brown rice flour & salt and process until smooth. In mixing bowl combine sugar & butter mixture with tofu mixture — whisk until thoroughly combined. Allow mixture to cool.
Put pecans into prepared crust and level. Pour filling over pecans and press pecans down with a fork to immerse into the filling.
Cover crust with tinfoil and bake pie for approximately one hour. Filling will still be a little liquid-y but will set when pie is cool completely.
