Pecan Paht Pie (피칸팥파이 Sweet Red Bean)
Not only is the red bean paste far less sugar-y than the typical custard-like filling of a traditional pecan pie, I knew my family would instantly appreciate the familiar flavor.
Ingredients
For the picecrust
- 1 1/2 cups (210 g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2/3 cup (152 g) cold vegan butter, cu tinto ½-inch cubes
For the pie filling and topping
- 3/4 cup (300 g) brown rice syrup
- 6 tablespoons soy or oat milk
- 1 cup (320 g) paht
- 1/4 cup (50 g) light brown sugar
- 4 tablespoons (57 g) vegan butter, melted and cooled
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (220 g) chopped pecans
- 3 1/2 tablespoons (35 g) potato starch
- 1 cup (110 g) pecan halves
Instructions
Make the pie crust
- In a food processor, combine the flour, sugar, and salt and pulse while adding the butter, a few pieces at a time. Add the ice water, 1 tablespoon at a time, until a dough starts to form.
- Shape the dough into a ball. Do not handle more than necessary. Wrap with plastic and refrigerate for at least 4 hours, but best if overnight.
- Preheat the oven to 350°F.
Make the pie filling and topping
- In a medium bowl, combine the brown rice syrup,soy milk, paht, brown sugar, melted butter, salt, vanilla, chopped pecans, andpotato starch.
- Place the pie dough between two sheets of parchment paper. Using a rolling pin, rollout the pie dough gently until it is large enough to line a 9-inch pie pan. Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife. Pour in the filling. Top the filling with pecan halves.
- Transfer the pie to the oven and bake until the pie filling sets (i.e., doesn’t jiggle too much), 1 hour to 1 hour 15 minutes. Cool the pie on a wire rack for 2 hours before serving.
Notes
Excerpted from The Korean Vegan Cookbook, Copyright © 2021 by Joanne Lee Molinaro. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.