6 oz extra firm silken tofu ((1/2 of a tetra pack))
1/4 cup cold unsweetened plain non-dairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves
Prepared Single Pastry Crust, pressed into a tart pan or pie plate ((no need to parbake))
Steps
First we’re going to make a caramel. In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles then lower the heat a bit.
Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set.
Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.
Preheat oven to 350 F.
With the caramel still warm in teh mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate.
Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.
Let cool for a few hours, slice and serve! No cheating and pulling pecans off the pie.
Reviews
Beth on 2026-04-05 (5 stars): If I could give this a million stars, I would. I made this pie for my wife when we first started dating, and I’ve been making it for her ever since. We ended up getting married on pi day, and I baked it on our cabin honeymoon in the mountains. Seriously.1,000,000 out of 10. This pie will catch you a baddie.
Irene on 2026-02-20 (5 stars): I've been making this every Thanksgiving for years now and it's the only pie my 7 year old insists I make. I'm gluten free so use an almond flour crust and I always boil the tofu first to get rid of the bean-y flavor but otherwise follow the recipe as is. Sooooo good!
ori on 2025-12-26 (5 stars): Turned out great! Did not have the gelatinous texture of regular pecan pies, it was more fudgy. It was not at all runny, unlike many other pecan pie recipes. Delicious! Would make again.
