Vegan Candy Crimson Bean Pecan Pie

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:

  1. 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.
  2. Form dough right into a ball. Wrap with plastic and refrigerate for at the least 4 hours or in a single day, ideally.
  3. Preheat oven to 350 levels. For the pie filling, in a medium bowl, mix all elements.
  4. 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.
  5. 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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