How to make a Pecan Pie, 100% naturally plant-based

A NEW WAY TO BAKE : PECAN PIE
This is a classic American pie. A rich and treacly filling surrounds toasted pecans for an autumnal (fall) favourite. I used unsweetened flaky pastry for this recipe as there’s plenty of sugary goodness in the filling. Don’t be alarmed by the sugar - the original has even more!
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
geni.us/ANWTB
INGREDIENTS NEEDED
Treacle Filling
- pecans
- silken tofu
- cornflour (cornstarch)
- plain (all-purpose)
- coconut oil (deodorised)
- brown or muscovado sugar
- maple syrup
- sea salt
- vanilla extract
Also required
- flaky pastry
- pecans, roasted
- exotic clear glaze
- icing (confectioners’) sugar (optional) for dusting
EQUIPMENT
- digital scales amzn.to/3Oqs8vF
- bowls amzn.to/3DrEDke
- silicone spatula amzn.to/3On2yaR
- whisk amzn.to/3Qa95H7
- small saucepan
- 23cm (9 in) fluted tin pan
- microplane zester amzn.to/3DoI2QU
- rolling pin amzn.to/45emYIF
- kitchen chefs knife
- paring knife
- palette knife
- measuring jug
- baking beans or rice
- baking sheet
- sieves / strainers (optional) amzn.to/3rHQS9V
- pastry brush amzn.to/3NZvdRY
- small bullet blender amzn.to/43CEx42
or
- hand blender amzn.to/46Ve1Wx
- baking parchment
- sealed container
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