Pecan pie is a traditional staple of the classic Thanksgiving spread, but trust us, you've never had a pecan pie like this one.

The recipe was developed by YouTube Shorts Creator Joanne Lee Molinaro, aka The Korean Vegan. Molinaro is a Korean American trial lawyer, born and raised in Chicago, who adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Her popular YouTube channel incorporates her recipes with personal narration and in her debut cookbook, Molinaro shares recipes and narrative snapshots of the food that shaped her family history… including her delicious Pecan Paht Pie.

"One Thanksgiving I decided I wanted to make pecan pie that my family would actually eat," writes Molinaro in her cookbook. "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."

Eat This, Not That! had the unique pleasure of getting a first-hand taste of Molinaro's recipe at a recent YouTube Shorts Friendsgiving event, and we can attest: It was better than any traditional slice we've tasted!

Check out Molinaro's recent YouTube Shorts video about her Pecan Paht Pie and get the full recipe below. And for more, don't miss the Secret Effects of Eating Pecans, Says Science.

PECAN PAHT PIE

Serves 8 to 10

Ingredients

FOR THE PIE CRUST
1½ cups (210g) all-purpose flour (this recipe also works very well with gluten-free flour!)
1 tablespoon sugar
1 teaspoon salt
⅔ cup (152g) cold vegan butter, cut into ½ inch cubes
3 to 4 tablespoons ice water

FOR THE PIE FILLING AND TOPPING
¾ cup (300g) brown rice syrup
6 tablespoons soy or oat milk
1 cup (320g) paht (you can find at your local Asian grocery store, just be sure to check the label as some contain dairy; Joanne's favorite brand is Sura)
¼ cup (50g) light brown sugar
4 tablespoons (57g) vegan butter, melted and cooled
½ teaspoon salt
1 teaspoon vanilla extract
2 cups (220g) chopped pecans
3½ tablespoons (35g) potato starch
1 cup (110g) pecan halves

How to Make It

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 the 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.

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