Tuesday, November 23, 2010

make! (repost)

Grandma's Pecan Pie is a annual Thanksgiving tradition in our household. In anticipation of the big day, I'm reposting my vegan-ized recipe!

Grandma's Vegan Pecan Pie

For years, we thought my Grandmother used a secret family recipe for her delicious pecan pie; then we found out it was just the recipe on the back of the Karo Syrup bottle. Oh, well. Here’s how I vegan-ized it.


  • 3 x Ener-g egg replacer
  • 1 cup sugar
  • 1 cup Karo Dark Corn Syrup
  • 2 rounded tablespoons Earth Balance or Smart Balance, melted
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups crushed pecans
  • 1 (9-inch) unbaked or frozen deep-dish pie crust


  1. Preheat oven to 350F.
  2. Combine first four ingredients in a bowl.
  3. Prepare egg replacer, making sure to mix out all the lumps, and add to filling mixture.
  4. Stir in pecans.
  5. Pour into pie crust.
  6. Bake 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack–if you can wait that long!

The last shot in the slide show shows the “original” recipe and my vegan version. So, you can see there’s a slight difference. It’s not quite as “solid” as the original recipe, and I keep planning on experimenting with stabilizers, but really, the pie’s never long enough for anyone to complain about the consistency!



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