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Pecan Paht Pie: Korean Sweet Red Bean Pie
Ingredients
Directions
FOR THE CRUST
1 ½ c
all-purpose flour
Jump
2 tbsp
sugar
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1 tsp
salt
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c
cold vegan butter, cut into ½-inch cubes
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3-4 tbsp
ice water
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FOR THE FILLING AND TOPPING
¾ c
brown rice syrup
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6 tbsp
soy or oat milk
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1 c
paht
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¼ c
light brown sugar
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4 tbsp
vegan butter, melted and cooled
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½ tsp
salt
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1 tsp
vanilla extract
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2 c
chopped pecans
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3 ½ tbsp
potato starch
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1 c
pecan halves
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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

  1. 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.
  2. 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.
  3. Preheat the oven to 350°F.
  4. 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.
  5. 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.
  6. 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.

The Korean Vegan Cookbook

Joanne Lee Molinaro

Book Cover