This twist on a Thanksgiving classic from The Korean Vegan cookbook cuts some of the cloying sweetness of pecan pies and will become a new favorite in your holiday rotation.
What you need:
For the pie crust:
1½ cups flour
1 tablespoon sugar
1 teaspoon salt
⅔ cup cold vegan butter, cut into ½-inch cubes
3 to 4 tablespoons ice water
For the pie filling:
¾ cup brown rice syrup
6 tablespoons soy milk
1 cup paht (sweet red bean paste)
¼ cup light brown sugar
4 tablespoons vegan butter, melted and cooled
½ teaspoon salt
1 teaspoon vanilla extract
2 cups chopped pecans
3½ tablespoons potato starch
1 cup pecan halves, for topping
What you do:
- For the pie crust, into a food processor, add flour, sugar, and salt, and pulse while adding butter, a few pieces at a time. Add ice water, 1 tablespoon at a time, until a dough starts to form.
- Shape dough into a ball. Wrap with plastic and refrigerate for at least 4 hours or overnight, preferably.
- Preheat oven to 350 degrees. For the pie filling, in a medium bowl, combine all ingredients.
- Place pie dough between two sheets of parchment paper. Using a rolling pin, roll out gently until large enough to line a 9-inch pie pan. Gently press crust in pan and trim any excess dough at edges. Pour in filling. Top filling with pecan halves.
- Transfer pie to oven and bake until pie filling sets, about 1 hour. Remove from oven and let cool on a wire rack for 2 hours before serving.