@@ 6,7 6,7 @@ - qty: 1 stick (1/2 cup)
name: vegan buttery sticks; cold, cut into cubes
- qty: 1 stick (1/2 cup)
- name: vegan sortening; cold, cut into cubes
+ name: vegan shortening; cold, cut into cubes
- qty: 3 cups
name: all purpose flour (plus flour for rolling)
- qty: 1 tsp
@@ 38,4 38,62 @@ name: (heaping) flour
- qty: 1-1/2 tbsp
name: vanilla extract
+ source: The Viet Vegan
+ sourceURL: https://thevietvegan.com/vegan-pecan-pie/
+ ### For the pie crust:
+ In a food processor (or, if you don't have one of those, a large mixing
+ bowl and a pastry knife), blitz butter, shortening, sugar, flour, and
+ salt until the butter and shortening is about pea-sized. Pour in ice
+ water and mix until just combined. Transfer to a clean counter top and
+ divide into two equal pieces. Shape the discs and wrap with plastic
+ wrap. Let chill in the fridge for at least an hour.[^1]
+ Once chilled, remove from fridge and roll out until 1/4 inch think and
+ it fits your pie pan. Wrap your rolling pin with the pie crust to easily
+ roll out over the pie pan.
+ Gently shape the pie crust to meet the crevices of the pie pan. Use a
+ knife to trim edges of the pie crust, them crimp the sides or leave as
+ is. Use a fork to poke holes all along the bottom to prevent bubbled.
+ Cover the edge of the crust with aluminum foil to prevent burning the
+ edges. Bake at 325°F for about 10 minutes. The crust will shrink a
+ little bit, depending on your pan, so give it about 1/2 inch to an inch
+ to shrink down to. Remove from oven and set aside.
+ [^1]: This recipe makes two pie crusts (or a top and a bottom), so you
+ have another pie crust for later, or you can double the filling recipe
+ and make two pecan pies!
+ ### To make the filling:
+ Preheat oven to 350°F.
+ In a skillet, melt coconut oil over medium heat. Toss pecans into pan
+ and stir until lightly coated in oil. Sprinkle cinnamon on top and
+ continue stirring until pecans are fragrant and lightly toasted (about
+ 3-4 minutes). Watch carefully and stir constantly because they burn
+ really quickly. Remove from pan and set aside to cool. Roughly chop
+ pecans once cooler. You can reserve about 1/2 cup of them to leave on
+ top for decoration.
+ In a small bowl, mix flax meal and warm water and let sit until
+ thickened and gelled (about 5 minutes).
+ In a small pot, combine white sugar, maple syrup, butter, flax mixture,
+ crackers, flour, and pecan pieces and stir over medium low heat until
+ sugar is dissolved and mixture is fairly thick (about 5 minutes). Turn
+ off heat, stir in vanilla extract, and transfer to par-baked pie shell.
+ Arrange pecan halves on top as desired. If you can, submerge them in the
+ sugar syrup a bit so that the pecan halves are protected from burning.
+ Keep edge of pie protected with aluminum foil, and bake for about 30-40
+ minutes. Remove aluminum foil from edges and continue to bake until
+ edges are golden and the pie filling is mostly set but a little jiggly
+ in the middle when you gently shake the pie - about another 10-15
+ Remove from oven and let cool on a wire rack. It's best to let it sit
+ until slightly warmed or completely cool before serving. Cut and enjoy!<
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