Pecan Pie
Total Time
2 hours and 30 minutes
Prep Time
0 seconds
Cook Time
2 hours and 30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
10 servings
- 200g flour
- 130g coconut oil
- 2 teaspoons of sea salt
- 5 tablespoons of ice cold water
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Preparation
Step 1
First prepare the pastry. Put the flour, coconut oil and salt in a food processor and pulse until well incorporated and crumbly. Add the water and pulse again, until you have a crumbly dough - when you pinch it with your fingers it should hold together. Shape into a flattened ball shape, wrap with plastic wrap and chill for half an hour.
Step 2
After 30 minutes, roll out the dough on a floured surface, into a circle the same thickness as a £1 coin. Use the dough to line a 25cm tart tin. We found it easiest to transfer the dough using a rolling pin, but don’t worry if it crumbles - it’s very forgiving and can be patched up using off-cuts. Trim the edges and prick the base all over with a fork. Chill in the fridge for an hour, until the dough is hard to touch.
Step 3
Preheat the oven to 200°C/180°C fan setting.
Step 4
Line the pastry dough with baking beans and blind bake for 15 minutes. After 15 minutes, remove the baking beans and bake for a further 15 minutes, until golden and biscuity. Set aside to cool while you make the filling.
Step 5
Lower the oven to 180°C/160°C fan setting.
Step 6
Place all the filling ingredients (apart from the tofu and pecans) into a saucepan, and simmer over a low heat until melted and well-mixed.
Step 7
Place the tofu into a food processor and blitz until smooth, then add the contents of the saucepan and blitz again until smooth. Add 1 ½ cups of the pecans, and quickly pulse to break up the pieces slightly, leaving it nice and chunky. Pour into the tart case, then decorate the top with the remaining cup of pecans.
Step 8
Bake in the oven for 45-50 minutes, until the center of the pie is firm - there should be no wobble. Set aside to cool for at least 1 hour.
Step 9
Serve at room temperature with vegan ice cream, coconut yoghurt or vegan cream.
Step 10
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