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Recipes

PECAN PIE

3 October 2019

By 3rd October 2019 No Comments

Pecan pie is high on our list of Autumn favourites and this humdinger of a pie created for us by gingervegan didn’t disappoint. Made with our salted caramel protein it’s a slice (or two) of pecan caramel heaven!

 

Ingredients

 

FOR THE PASTRY

 

340g plain flour

 

155g vegan butter block

 

70g coconut sugar

 

5 tbsp water

 

 

 

FOR THE FILLING

 

350g silken tofu

 

200g + 50g pecan nuts plus extra for decorating

 

150g dates

 

150ml maple syrup

 

40g roots ‘n shoots Salted Caramel Protein

 

2 tbsp ground flax seed

 

1 tsp cinnamon

 

1 tsp vanilla bean paste

Method

 

PASTRY

 

Rub the butter into the flour until it resembles fine breadcrumbs.

 

Stir in the sugar and then the water, mixing to a soft dough.

 

Chill for 20 minutes and then roll out on a floured work surface to about 5mm thick and use to line a greased tart tin 23cm in diameter.

 

Prick the base a few times, take a sheet of baking paper and lay it in the case and then fill with baking beans.

 

Bake blind for 20 minutes at 180C.
Remove from the oven, take out the baking beans and leave to cool while you make the filling.

 

 

FILLING

 

Put all the ingredients in a food processor (reserving 50g pecan nuts) and whizz until it is quite smooth.

 

Crumble the remaining pecan nuts with your hands and stir into the mixture.

 

Spoon the mixture into the pastry case and level the top.

 

Decorate with whole pecan nuts and then bake at 180C for 30 minutes or until golden.

 

Leave to cool before serving.

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