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5. Place the pie pan on a baking sheet, and bake for 50 to 60 minutes or until top is slightly browned and puffy. This will fall as it cools. Cool completely on a wire rack. Chill for at least 4 hours before slicing. Wrap with plastic wrap, and store at room temperature for 1 day, or refrigerate for longer storage. Double-wrap, and this pie will freeze well for up to 3 months.

Variation: For Chocolate Bourbon Pecan Pie, layer ¾ cup vegan semisweet chocolate chips on top of pecans. Add 2 tablespoons good-quality bourbon to the liquid ingredients, and mix well.

BATTER UP!

Any good bourbon or whiskey will do in this pie, but don’t use cheap liquor. Jim Beam, or Woodford Reserve Bourbon, Jack Daniels Whiskey (black label), and Jameson Irish Whiskey also work. Whatever you use, be sure it’s vegan-friendly because some alcohol has been processed using animal-based methods. Although most people assume that baking at high temperatures burns the alcohol out of baked goods, the taste is still there. Use your own judgment when serving children or teetotalers.

Maple Walnut Pie

This rich, flavorful pie, made with pure maple syrup and studded with toasted walnuts, is similar to pecan pie with its “buttery” brown sugar goodness.

Yield:

1 (9-in ch) pie

Prep time:

70 to 80 minutes

Bake time:

50 to 70 minutes

Serving size:

1 slice

1 Flaky Piecrust dough ball or 1

Whole-Wheat Piecrust dough

ball (recipes in Chapter 13)

1½ cups toasted walnut halves

6 TB. nonhydrogenated vegan

margarine

½ cup light brown sugar, firmly

packed

½ cup light corn syrup or brown

rice syrup

½ cup pure maple syrup

2 tsp. pure maple extract

Egg substitute for 2 large eggs

2 TB. ground flaxseed

2 TB. cornstarch

½ cup soft tofu

1. Preheat oven to 350°F.

2. On a lightly floured surface, roll out Flaky Piecrust or Whole-Wheat Piecrust (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place piecrust evenly in a 9-inch pie pan or ceramic pie dish, and flute the edges with your fingertips.

3. Arrange walnuts evenly on bottom of piecrust.

4. In a medium saucepan over medium heat, melt vegan margarine. Add light brown sugar, and stir.

5. In a blender, add corn syrup, maple syrup, maple extract, egg substitute, ground flaxseed, cornstarch, and soft tofu, and blend on high speed. Add vegan margarine and brown sugar mixture, and blend on high for 1 to 3 minutes or until incorporated and batter is smooth, scraping down the sides of the blender as needed with a rubber spatula. Carefully pour batter over walnuts, being careful not to disturb nuts.

6. Place the pie pan on a baking sheet, and bake for 50 to 60 minutes or until top is slightly browned and puffy. It will fall as it cools. Cool completely on a wire rack and then chill for at least 4 hours before slicing. Wrap with plastic wrap, and store at room temperature for 1 day, or refrigerate for longer storage. Double-wrap, and this pie will freeze well for up to 3 months.

BAKER’S BONUS

Use only pure maple syrup for this pie. Dark amber or Grade B baking grade maple syrup is the darkest in color and has the richest flavor. Do not use fancy light maple syrup because it’s not strong enough to stand up to baking.

Peanut Butter Pie

This pie features a fluffy peanut butter filling atop a Chocolate Cookie Crust, decorated with chopped peanuts and vegan peanut butter cups.

Yield:

1 (9-inch) pie

Prep time:

30 to 40 minutes

Bake time:

4 to 8 hours or overnight

Serving size:

1 slice

1¾ cups vegan soy cream cheese

1 cup creamy or chunky peanut

butter

1 cup vegan confectioners’ sugar

1½ tsp. pure vanilla extract

1 cup vegan Whipped Topping

(recipe in Chapter 22), or store-

bought nondairy whipped

topping

1 (9-in.) Chocolate Cookie Crust

(recipe in Chapter 13), cooled

1 cup Chocolate Ganache (recipe

in Chapter 22), or store-bought

vegan chocolate sauce

¼ cup roasted peanuts (optional)

2 vegan peanut butter cups, each

chopped into 8 pieces

1. In a large bowl, and using an