Enjoy this magnificent vegan version of pecan pie. With all the flavours of the classic American dessert, it’s a crowdpleasing treat for all
Prep:15 mins
Serves 8 – 10
320g sheet vegan shortcrust pastry150ml maple syrup150g light brown soft sugar100g vegan baking block2 tbsp cornflour300g silken tofu, drained1 tbsp rum (optional)1 tsp vanilla extract1 tsp ground cinnamon250g pecans, 150g roughly chopped, 100g left whole
STEP 1Heat the oven to 200C/180C fan/gas 6. Roll the pastry out slightly on its baking parchment so it fits a 23cm tart tin. Flip over into the tin using the parchment to help you, then remove the parchment and press the pastry into the base and up the side of the tin. Trim the excess slightly, but leave some overhanging. Slide the tin onto a baking sheet.STEP 2Scrunch up the used sheet of parchment and use it to line the pastry case, then fill with baking beans or uncooked rice. Bake for 15-20 mins, then remove the beans or rice and the parchment, and bake for another 5-10 mins until the pastry is sandy to the touch and golden. Cut away the excess pastry with a serrated knife.STEP 3Melt the maple syrup, brown sugar and baking block together in a saucepan over a medium heat. Whisk in the cornflour until fully incorporated, then remove from the heat and set aside to cool. Tip the tofu, rum (if using), vanilla and a large pinch of salt into a blender and blitz until the mixture is creamy and smooth. Add the maple syrup mixture and blend again to combine, then pour into a bowl and stir in the chopped pecans.STEP 4Pour the filling into the pastry case and decorate the top with the whole pecans. Bake for 25 mins, then reduce the oven temperature to 160C/140C fan/gas 3. Bake for 30 mins more until the top is set and dark golden brown. Leave to cool completely in the tin before cutting into slices to serve.
