Pecan Paht Pie: Korean Sweet Red Bean Pie
Ingredients
Directions
FOR THE CRUST
1 ½ c
all-purpose flour
2 tbsp
sugar
1 tsp
salt
⅔ c
cold vegan butter, cut into ½-inch cubes
3-4 tbsp
ice water
FOR THE FILLING AND TOPPING
¾ c
brown rice syrup
6 tbsp
soy or oat milk
1 c
paht
¼ c
light brown sugar
4 tbsp
vegan butter, melted and cooled
½ tsp
salt
1 tsp
vanilla extract
2 c
chopped pecans
3 ½ tbsp
potato starch
1 c
pecan halves
Pecan Paht Pie: Korean Sweet Red Bean Pie
One Thanksgiving I decided I wanted to make pecan pie that my family would actually eat. We’re not fans of overly sweet desserts, but my father absolutely loves pecans. The answer to creating a less cloyingly sweet filling was simple—paht! 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. I presented my little pie that Thanksgiving, and since then, I have been asked to make it every year.
8-10 servings
- 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, and potato starch.
- Place the pie dough between two sheets of parchment paper. Using a rolling pin, roll out 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.
