In honor of Dr. King Day, I offer you the veganized version of one of his favorite desserts: the magnificence which is pecan pie.
- 1¼ c flour
- ½ tsp salt
- 6 Tbsp shortening, chilled
- 1.5 Tbsp vegan butter, chilled
- 3-5 Tbsp ice water
- 1.5 c pecan halves
- ½ Tbsp vegan butter
- pinch of salt
- 10 saltines, crumbled
- ½ c water
- 2½ Tbsp vegan butter
- 1¼ c sugar
- ¼ c light corn syrup
- 2 tsp vanilla
- 3 Tbsp applesauce or pumpkin puree
- 3 Tbsp corn or tapioca starch
- Preheat oven to 425°F.
- In a medium bowl, sift together flour and salt.
- Using a pastry cutter, cut in shortening and butter until pea-sized.
- Sprinkle with 3 Tbsp ice water and stir until dough comes together in a ball, adding more ice water as needed. (Use as little water as possible and handle the dough as little as possible, so as not to end up with a tough crust!)
- Roll out dough on a lightly floured surface.
- Transfer to 9″ pie plate; trim and shape edges as desired.
- Prick crust with a fork and fill with pie weights; bake for 5 minutes.
- Remove pie plate from oven and set aside.
- Reduce oven temperature to 325°F.
- In a heavy skillet on medium heat, melt butter.
- Add pecan halves and salt and toss, stirring occasionally until pecans are toasted. Take care not to burn them!
- Turn off heat and set aside.
- In a small bowl, stir together crackers and water.
- Let water absorb, then put mixture in a food processor with vegan butter, sugar, corn syrup, vanilla, applesauce or pumpkin puree, and starch.
- Process until mixture is relatively smooth.
- Pour mixture into saucepan over high heat and bring to a boil, stirring constantly.
- When mixture boils, lower heat slightly and cook for 2 more minutes, stirring to make sure nothing burns to the bottom of the pan.
- Fold in pecans.
- Remove pie weights from crust, then pour filling into crust.
- Bake for 50 minutes.
- Cool fully, a couple of hours, before slicing and serving.
For more info on Meatless Mondays, check these fab websites: