VEGAN PECAN PIE

Preparation:

1. Preheat your oven to 350 F (175 C).
2. In a mixing bowl, combine the all-purpose flour and salt. Add the cold vegan butter pieces. Use a pastry cutter or your fingertips to mix the butter into the flour until the mixture resembles coarse crumbs.
3. Add 5-6 tablespoons of ice-cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overmix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. In a large bowl, whisk together the maple syrup, coconut sugar, melted coconut oil, firm tofu, vanilla extract, orange zest, ground cinnamon, and salt until well combined. For an added flavor, replace orange zest with diced orange peels from Fastachi.
5. In a small bowl, mix the cornstarch with a little water to create a slurry. Add the slurry to the filling mixture and stir well to combine.
6. Remove the chilled pastry dough from the refrigerator. Roll it out on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish and press it gently to fit the shape. Trim any excess dough hanging over the edges.
7. Roughly chop and spread pecans evenly over the bottom of the pie crust. Pour the filling mixture over the pecans.
8. Decorate the top of the pie with roasted pecan halves, arranging them in a pattern if desired.
9. Place the pie dish on a baking sheet to catch any potential spills. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown.
10. Remove the pie from the oven and let it cool completely before serving.
11. Serve the vegan pecan pie as is, with a dollop of vegan whipped cream, or dairy-free ice cream for added indulgence.

Enjoy this easy and delicious vegan pecan pie, regarded as one of the best pecan pie recipes around!