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Preheat oven to 350°F.
Prepare the pie crust, roll it out to about 1/8" thickness, and place in a 9" pie pan. Crimp the edges and use a fork to prick the bottom of the crust several times. Bake for 20 minutes until golden brown. Remove it from the oven and set aside to cool.
In a saucepan, combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum, and vanilla and stir to combine.
In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving about 20–50 for the top**) and give it a few quick pulses to roughly chop the pecans. Pour the filling into the pie shell. Arrange the reserved pecans on top of the filling.
Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That's alright. Remove from the oven and allow to cool before serving.
Serve with Vegan Whipped Cream. Forks are nice too, but optional.