Chocolate Pecan Pie by pyrsk
Category: Desserts - Pies

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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1 C or 2.3 dl silken tofu
1/2 C or 1.2 dl sugar
2 tsp vanilla
4 tbsp oil
4 tbsp cocoa
1 C or 2.5 dl all purpose flour
2 tsp baking soda
1/2 - 1 C or 1.8 dl pecan nuts - depends on how nutty you're feeling
1 C or 2.3 dl chocolate chips (optional)
confectioners sugar for the frosting, preferably the kind with a sweet caramel taste (or use anything you like)


Instructions:
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Mix the tofu, sugar, vanilla, oil and cocoa in a blender until creamy. Mix the flour and baking soda together and add ground nuts and the tofu mix (and the chocolate chips if you're using them). Bake at 350F or 175C for 20-40 minutes (I know, I know, you just need to try it yourself, it depends on the oven). Make the frosting according to instructions on the package. Decorate with pecans. Enjoy!


Additional comments:
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I've got nothing against chocolate... but does anyone have a recipe for just traditional pecan pie (veganized- made without egg in the filling)?

That sounds good!

Well, I just did a Google search on the terms "pecan pie" and "eggless"... and I got a link:

http://recipes.epicurean.com/recipe/17193/eggless-pecan-pie.html

The recipe calls for condensed milk, but I'm willing to experiment with alternatives to make it vegan. My failures- if there are any- might be soggy, but they should be tasty enough.

I probably could use tofu, like Michael's original recipe in this thread does. Actually, the recipe in the above link to uses flour as a thickener also...

I've got nothing against chocolate... but does anyone have a recipe for just traditional pecan pie (veganized- made without egg in the filling)?
I haven't tried this recipe yet, but I have a pecan pie recipe from a very reliable, but out of print vegan cookbook. No conversion required.

Pecan Pie
1/4 c. Non-dairy margine, melted [e.g., Earth Balance]
1/4 c. Cornstarch or arrowroot
2 c. Cashew [or Soy] Milk
1/4 c. Genuine maple syrup
1/2 c. Sucanat
2 tsp. Vanilla
1 c. Chopped pecans, toasted in 4 teaspoons of margarine
1/4 c. Pecan halves, toasted in 2 teaspoons of margarine
1 10-inch baked pie shell

Mix together the margarine, cornstarch (or arrowroot), "milk," syrup, Sucanat, and vanilla in a blender and blend until smooth. Cook in a saucepan until thickened, stirring constantly - 5 minutes. Stir in the chopped pecans. Pour the mixture into the pie shell, and arrange pecan halves on top. Allow to cool.

also, ive tried making a custard style pecan pie by folding in very well pureed extra firm silken tofu to a cooked carmel syrup, and pouring it over the pecans and baking. the texture is slightly differant than an egg custard but it does set up remarkably well with out any starch thickeners. just use an equal volume of tofu for the eggs, and coconut milk for the cream, and fake butter. it is soooo good. noone really realises the thickening power of re baking pureed tofu, the protiens attach to themselves quite well even though its the second time they have been cooked (the first was when the tofu was made)
this works for any custard.

going to try the recipe from the PPK website for their pecan pie tonight I think....

I'll post and tell everyone how it turns out...