Pecan Pie- Vegan MOFO Day 16

We had a cooking/ baking day at my friend Erin's a few weeks ago, she made pesto, Cindy made the delicious apple caramel slice from veganomicon and also helped with my indecisiveness about what to make by pointing me in the direction of this recipe. Also, helped put the pecans on top and allowed me to use her camera to take this photo. Thanks Cindy! Also Thanks Erin for letting us bake at your place!


Pecan Pie as seen on Swallowed Pride originally from Vegan Cooking - Recipes for Health and Happiness

PASTRY
1 cup rice flour
1 cup almond meal
2 tablespoons raw sugar
1 third cup margarine or coconut oil
2 tablespoons water

Preheat oven to 200c. grease a spring form cake tin, or line with baking paper. combine dry ingredients and rub in the margarine until mixture resembles breadcrumbs. add water and form into a dough. Press dough evenly and firmly to the cake/pie tin so that there's crust on the sides and everything is covered equally. place in the fridge to chill until ready to bake with filling.

FILLING
2 cups dates (220g)
1 cup soy milk
1 cup almond meal
3 tablespoons cornflour
3 tablespoons water
two tablespoons margarine or coconut oil
1.5 cups pecan nuts (150g)

Chop dates in half and place in a saucepan with soy milk. bring to the boil and simmer for 5 minutes. leave to soak for another 5 minutes. puree mixture with a stick blender or food processor. dissolve cornflour in water and add to dates, mix well. mix in almond meal and margarine/oil. leave to cool.
when cooled, spread evenly into pastry base. decorate the top with whole pecans, arranging in circles around the top.

Bake for 35-40 minutes at 200c. Remove from oven and cool

GLAZE:
4 tablespoons rice malt

Melt rice malt in a small saucepan until runny, then pour evenly over pecan pie, you can use a pastry brush for an even finish).


I made a few alterations, using coconut oil which didn't result in the right consistency of the pastry so I added in some regular oil, also I used arrowroot instead of corn starch. I was a bit worried when I tasted the filling that the date flavour would be too strong and that it would taste too healthy, but once it was baked, it was much better and less date-y. However, the crust didn't go quite as plan (maybe due to the oil) it was burnt around the edges and slightly undercooked on the bottom. Overall, though it was quite delicious and I think tasted better the next day, next time I would just stick to margarine. Also, I've never had pecan pie before though, so have nothing to compare it to so not sure how authentic it is!

We had a cooking/ baking day at my friend Erin's a few weeks ago, she made pesto, Cindy made the delicious apple caramel slice from veganomicon and also helped with my indecisiveness about what to make by pointing me in the direction of this recipe. Also, helped put the pecans on top and allowed me to use her camera to take this photo. Thanks Cindy! Also Thanks Erin for letting us bake at your place!


Pecan Pie as seen on Swallowed Pride originally from Vegan Cooking - Recipes for Health and Happiness

PASTRY
1 cup rice flour
1 cup almond meal
2 tablespoons raw sugar
1 third cup margarine or coconut oil
2 tablespoons water

Preheat oven to 200c. grease a spring form cake tin, or line with baking paper. combine dry ingredients and rub in the margarine until mixture resembles breadcrumbs. add water and form into a dough. Press dough evenly and firmly to the cake/pie tin so that there's crust on the sides and everything is covered equally. place in the fridge to chill until ready to bake with filling.

FILLING
2 cups dates (220g)
1 cup soy milk
1 cup almond meal
3 tablespoons cornflour
3 tablespoons water
two tablespoons margarine or coconut oil
1.5 cups pecan nuts (150g)

Chop dates in half and place in a saucepan with soy milk. bring to the boil and simmer for 5 minutes. leave to soak for another 5 minutes. puree mixture with a stick blender or food processor. dissolve cornflour in water and add to dates, mix well. mix in almond meal and margarine/oil. leave to cool.
when cooled, spread evenly into pastry base. decorate the top with whole pecans, arranging in circles around the top.

Bake for 35-40 minutes at 200c. Remove from oven and cool

GLAZE:
4 tablespoons rice malt

Melt rice malt in a small saucepan until runny, then pour evenly over pecan pie, you can use a pastry brush for an even finish).


I made a few alterations, using coconut oil which didn't result in the right consistency of the pastry so I added in some regular oil, also I used arrowroot instead of corn starch. I was a bit worried when I tasted the filling that the date flavour would be too strong and that it would taste too healthy, but once it was baked, it was much better and less date-y. However, the crust didn't go quite as plan (maybe due to the oil) it was burnt around the edges and slightly undercooked on the bottom. Overall, though it was quite delicious and I think tasted better the next day, next time I would just stick to margarine. Also, I've never had pecan pie before though, so have nothing to compare it to so not sure how authentic it is!