This twist on a Thanksgiving traditional from The Korean Vegan cookbook cuts a few of the cloying sweetness of pecan pies and can change into a brand new favourite in your vacation rotation.
What you want:
For the pie crust:
1½ cups flour
1 tablespoon sugar
1 teaspoon salt
⅔ cup chilly vegan butter, minimize 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 (candy purple bean paste)
¼ cup gentle 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, right into a meals processor, add flour, sugar, and salt, and pulse whereas including butter, a couple of items at a time. Add ice water, 1 tablespoon at a time, till a dough begins to type.
- Form dough right into a ball. Wrap with plastic and refrigerate for at the least 4 hours or in a single day, ideally.
- Preheat oven to 350 levels. For the pie filling, in a medium bowl, mix all elements.
- Place pie dough between two sheets of parchment paper. Utilizing a rolling pin, roll out gently till giant sufficient to line a 9-inch pie pan. Gently press crust in pan and trim any extra dough at edges. Pour in filling. High filling with pecan halves.
- Switch pie to oven and bake till pie filling units, about 1 hour. Take away from oven and let cool on a wire rack for two hours earlier than serving.
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