For this years Thanksgiving dinner I made a variation of a vegan pecan pie I have made in the past but changed it up by toasting the pecans in buttery spread and then rum and adding rum to the filling. Yum!
Maple Rum Pecan Pie
- 9″ unbaked pie crust, in pie pan (thawed if frozen)
- 3 Tbsp cornstarch
- 1 cup water
- 1 1/4 cups pure maple syrup
- 1/2 tsp kosher salt
- 2 Tbsp Earth Balance buttery stick or vegan margarine
- 1 Tbsp rum
- 1 tsp pure vanilla extract
- 2 cups pecan halves, toasted
- 1 Tbsp Earth Balance buttery stick or vegan margarine
- 1 Tbsp rum
Preheat the oven to 350°.
Melt 1 Tablespoon of the Earth Balance in a large skillet over medium heat. Add in the pecans and stir often, letting toast, until the nuts smell done. Take the skillet off the burner, add in 1 Tablespoon rum, stir in, return to the burner and let the rum evaporate, stirring often. Take off the heat and let cool.
In a small bowl add the cornstarch, 1/4 cup of the water and whisk smooth.
In a heavy large saucepan add the remaining 3/4 cup water and the maple syrup. Bring to a boil over high heat, boil for 5 minutes and then the salt and the cornstarch slurry, whisking constantly (be wary when adding the salt, it can start boiling harder/boil over rapidly). Keep whisking and cook over high until it becomes a deep brown in color, turning the heat down to medium as needed to prevent boil over.
Take off the stove and whisk in the Earth Balance till melted and then the vanilla and rum. Stir in about ¾ of the pecans into the filling, pour the filling into the crust and smooth out. Spread the remaining pecans on top and gently press in with a spatula.
Place on a cookie sheet and bake for 30 minutes. Cool on a rack and then keep covered and refrigerated.
Makes 1 pie.