Servings: 8 Calories: 424 kcal Author: Marly

Foolproof Vegan Pie Crust Foolproof Vegan Pie Crust
5 tablespoons Vegan butter 5 tablespoons Vegan butter
1 cup Brown sugar 1 cup Brown sugar
¾ cup Corn syrup ¾ cup Corn syrup
4 tablespoons Cornstarch (see notes) 4 tablespoons Cornstarch (see notes)
½ teaspoon Salt ½ teaspoon Salt
1-2 tablespoons Rum 1 to 2 tablespoons Rum
1 teaspoon Vanilla 1 teaspoon Vanilla
1 cup Silken tofu (see notes) 1 cup Silken tofu (see notes)
2 cups Whole pecans toasted* 2 cups Whole pecans toasted*
Vegan Whipped Cream Vegan Whipped Cream

Heat your oven to 350F.
Prepare the pie crust as directed in the link above and roll it out to about ⅛" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust 20 minutes until golden brown. Remove from oven and set aside to cool.
In a saucepan combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum and vanilla and stir to combine.
In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving about 20 to 50 for the top**) and use a spatula to stir them into the filling. Arrange the reserved pecans on top of the pie.
Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That's alright. Remove from the oven and allow to cool before serving.
Serve with Vegan Whipped Cream. Forks are nice too, but optional.

Toast pecans by placing them on a baking sheet and bake them in your heated oven (at 350F) for around 5-8 minutes. Be careful not to burn them.  Toast pecans by placing them on a baking sheet and bake them in your heated oven (at 350F) for around 5 to 8 minutes. Be careful not to burn them.
On the tofu. I use extra firm silken tofu, but I know that's not always easy to find (see the comments for more on this), so you can use any form of silken tofu in this recipe. In fact, you might also be able to use a soft regular tofu. To learn more about tofu and the different styles, see my post on Tofu Buying Guide.  On the tofu. I use extra firm silken tofu, but I know that's not always easy to find (see the comments for more on this), so you can use any form of silken tofu in this recipe. In fact, you might also be able to use a soft regular tofu. To learn more about tofu and the different styles, see my post on Tofu Buying Guide.
Regarding Cornstarch. You can do anything between 2 - 4 tablespoons of cornstarch. Here's how I look at it. If you want a softer, gooey pecan pie filling, go with 2 tablespoons of cornstarch. If you prefer a more firm filling, go with 4 tablespoons. Or go the middle of the ground with 3.  Regarding Cornstarch. You can do anything between 2 to 4 tablespoons of cornstarch. Here's how I look at it. If you want a softer, gooey pecan pie filling, go with 2 tablespoons of cornstarch. If you prefer a more firm filling, go with 4 tablespoons. Or go the middle of the ground with 3.