You might know Isa Chandra Mokowitz and Terry Hope Romero for The Post Punk Kitchen.

Whether you are vegan yourself or looking for vegan baking options for some of your guests this holiday season, Vegan Pie in the Sky (Lifelong Books-Da Capo Press, November 2011) offers 75 recipes for pies, tarts and cobblers.

I previously shared their Blueberry Ginger Hand Pies Recipe today I turn to something very seasonal and in the Xmas spirit.

Maple Pecan Pie

MAKES ONE 9-INCH PIE OR ONE 11-INCH TART

This is the kind of pecan pie that has pecans resting in a sweet suspension, somewhere between gel and custard. We’re not going to make any apologies for the tofu in it . . . it works! This pie flies off the table at bake sales and makes even the most un-vegan Southerners weep with joy. Well, we think it’s joy.
1 recipe Single Pastry Crust (page 42), fit into a 9-inch pie plate

FILLING:

1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 cup nonhydrogenated margarine
6 ounces extra-firm silken tofu (1/2 of a tetra pack)
1/4 cup cold unsweetened plain nondairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups pecan halves

1. First we’re going to make a caramel. In a 2-quart saucepan, mix together the sugars and the maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely; if big bubbles start climbing the walls of the pan then lower the heat a bit.

2. Add the margarine and stir to melt. Turn the heat off, transfer the mixture to a mixing bowl, and let it cool for a bit. In the meantime, prepare the rest of the filling.

3. Crumble the tofu into a blender or food processor, along with the milk, cornstarch, and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

4. Preheat the oven to 350°F. Check to see that the sugar mixture has cooled sufficiently; it’s okay if it’s a bit warm, just not boiling hot. Add the tofu mixture and the vanilla extract to the sugar mixture and mix well. Fold in the pecans to incorporate.

5. Transfer the filling to the prepared pie crust and bake for 40 minutes. When done, the pie is going to be somewhat jiggly, but it should appear to be set. Let cool, slice, and serve! No cheating and pulling pecans off the pie.

Variation
Salted Maple Pecan Pie: Sprinkle 1/2 teaspoon coarse sea salt over the cooled pie.

Slices
This pie works great in tart form, too (as in the photo). Just press the crust into an 11-inch tart pan and proceed with the recipe.

You will need 'Single Loving It Pastry Crust' recipe to bake this. E-mail us if you are interested and me will send it to you.

(* Recipe from 'Vegan Pie in the Sky' by Isa Chandra Moskowitz & Terry Hope Romero- Lifelong Books-Da Capo Press, November 2011- All rights reserved)