• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Post Punk Kitchen - Isa Chandra Moskowitz

  • Home
  • Recipes
  • Books
  • Restaurants
  • Contact
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Maple Pecan Pie

August 8, 2011 214 Comments

Makes one 9-inch pie or one 11-inch tart


I’ve been there. Trying to make a vegan pecan pie that holds together, with the pecans floating in sweet suspension, somewhere between gel and custard. It comes out of the oven, and you can almost taste the toasty pecans, the caramel, the crust. You let it sit for a few hours, call your friends, tell them you’ve created the perfect pecan pie. You write the tabloids. You quit your job and wait for the pecan pie cash to start rolling in. And then you slice into it, and oh my god, what have you done?

Everything oozes everywhere! It’s a veritable brown rice syrup massacre. Your cats move out, no one will speak to you (after all, there’s agar agar in your hair). It’s just you and this crumbled oozy mess of pecans in what must be a pie plate.

But wait, it doesn’t have to be that way! I am the ghost of pecan past, and we can change all that. You can have a perfect pecan pie. A custardy pecan pie. A pecan pie that demands respect, that garners praise. With buttery hints of maple, a glossy top and caramelly insides. A virtually perfect pecan pie!

The secret is twofold: an easy caramel made with all the usual sugary suspects. And then, some pureed tofu with a little cornstarch, to create the thick custard. For all you tofu skeptics out there: don’t fear the tofu here. No one will know. I should write that again in all caps. NO ONE WILL KNOW. I’ve fed it to farmers in Nebraska who have never even heard the word “vegan” and they didn’t know.

In the picture we have the pecan pie in an 11 inch tart pan, but it works just as well in a pie plate! So try it either way…this is the pecan pie that won’t let you down.

Variation: For a Salted Maple Pecan Pie, sprinkle 1/2 a teaspoon coarse sea salt over the top of the cooled pie.

1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 cup non-hydrogenated margarine
6 oz extra firm silken tofu (1/2 of a tetra pack)
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, pressed into a tart pan or pie plate (no need to parbake)

First we’re going to make a caramel. In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles then lower the heat a bit.

Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set.

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.

Preheat oven to 350 F.

With the caramel still warm in teh mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate.

Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.

Let cool for a few hours, slice and serve! No cheating and pulling pecans off the pie.

Filed Under: Desserts, Holiday, Recipe, Thanksgiving Tagged With: maple syrup, pecan

GET PPK IN YOUR INBOX!

Previous Post: « Chilled Golden Beet & Ginger Soup
Next Post: Chana Masala »

Reader Interactions

Trackbacks

  1. The VegNews Guide to Making Any Pie Vegan | VegNews says:
    November 11, 2020 at 1:40 pm

    […] cardboard package. The kind from the refrigerated section will not work. Try this recipe: Maple Pecan Pie by Post Punk […]

    Reply
  2. The VegNews Guide to Making Any Pie Vegan - Ways 2 Help.website says:
    November 11, 2020 at 7:05 pm

    […] cardboard package. The kind from the refrigerated section will not work. Try this recipe: Maple Pecan Pie by Post Punk […]

    Reply
  3. The VegNews Guide to Making Any Pie Vegan - Help Animals Now! says:
    November 12, 2020 at 3:29 am

    […] cardboard package. The kind from the refrigerated section will not work. Try this recipe: Maple Pecan Pie by Post Punk […]

    Reply
  4. The VegNews Guide To Making Any Pie Vegan | SIS RECIPES says:
    May 10, 2021 at 10:11 pm

    […] cardboard package. The kind from the refrigerated section will not work. Try this recipe: Maple Pecan Pie by Post Punk […]

    Reply
  5. The VegNews Guide to Making Any Pie Vegan - All Foods Magazine says:
    May 11, 2021 at 12:10 am

    […] cardboard package. The kind from the refrigerated section will not work. Try this recipe: Maple Pecan Pie by Post Punk […]

    Reply
  6. The VegNews Guide to Making Any Pie Vegan – Welcome to Easy Dinner Recipes says:
    May 11, 2021 at 8:07 am

    […] cardboard package. The kind from the refrigerated section will not work. Try this recipe: Maple Pecan Pie by Post Punk […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Twitter

Hey I'm Isa, welcome to The Post Punk Kitchen. Let's cook some vegan food!

postpunkkitchen

I saw that lasagna soup was trending and I was lik I saw that lasagna soup was trending and I was like “WHAT I HAVE A RECIPE FOR THAT” So here it is! Lasagna Bolognese Stew. A meaty concoction made with lentils and bursting with veggie goodness🥬🫒🥕 Recipe on the site. Photo by @_kate_lewis #veganlasagnasoup
Just in time for the Puppy Bowl! My copycat recipe Just in time for the Puppy Bowl! My copycat recipe for the OG of vegan wingz…Kate’s Buffalo Tofu Wings! Tag someone who remembers Kate’s Joint🌶️ And if you don’t know, well, try them anyway. Juicy tofu wings BURSTING with flavor and a bonus ranch recipe. These are from my new cookbook - FAKE MEAT - out this week! LMK if you have it already and what you’re cooking! Recipe link in bio. #veganwings #fakemeat #fakemeatcookbook
There are TWO vegan eggnog recipes on the site. On There are TWO vegan eggnog recipes on the site. One is oatmilk and coconut based. It’s nice for serving warm with rum. The other is avocado based and incredibly rich and unique, kinda like a milkshake. I think you should try them both.  #veganeggnog
Going all out with seitan turki this vegan Thanksg Going all out with seitan turki this vegan Thanksgiving? Or eating a casserole right out of the dish by yourself in your underwear? Either way, you need this Green Bean Casserole. It’s, like, the best. Link in bio or just search “green bean” and ye shall find. #veganthanksgiving #greenbeancasserole
First of all, my new cookbook - Fake Meat - is ava First of all, my new cookbook - Fake Meat - is available for preorder! Check it out on the site (link in bio) when you check out this recipe for Bouef Bourguignon! This is the exact recipe that will get you through winter.
🥣
If you think of Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in beef stew. 
👩🏻‍🍳
It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! Go see why💫 #veganbeefstew #veganrecipes
Zomberoni Pizza Faces! Remember these? 🧟‍♀️ Pepperoni eyes, cashew cheeze sauce, pepper mouth and caper teeth. What’s not to love? Oh right, the fact that they will tear you from limb to limb leaving only a bloody oven mitt in the middle of the kitchen floor. Just search “pizza” on theppk.com to get the recipe.  #veganpizza #veganhalloween
Load More... Follow us

Copyright © 2023 Isa Chandra Moskowitz