Down Home South Pecan Pie

 
As a southern gal, this recipe means a lot to me. Yes, I normally only eat pecan pie at the holidays, but it elicits childhood memories with each and every bite. It literally took me over a decade to get this one right. No sloppy drippy filling here. The secret is the tapioca starch. Let the nostalgia commence.

Down Home Pecan Pie


1 cup firm silken tofu
3/4 cup dark karo syrup
1 cup brown sugar
1 tsp. vanilla
1/4 tsp. cinnamon
5 Tbsp. tapioca starch
1/4 cup Earth Balance Buttery Sticks
2 Tbsp. sugar
1 cup whole pecans
1 graham cracker crust

Preheat oven to 350 degrees Fahrenheit. In a blender/food processor all ingredients with the exception of the pecans until it is creamy. Remove about 1/2-3/4 cup of the filling, then add the rest to the crust. In a small bowl toss the whole pecans in the leftover filling. Lastly, layer them onto the top of the filling.

Bake in the oven for 20-25 minutes or until pecans begin to turn golden brown, then cover with foil. Bake another 35-40 minutes until the pie is set. It should not be jiggly anymore. Slice and serve warm, or cover and reheat slices in microwave before serving. Vanilla coy/coconut ice cream pair well with pecan pie.