Pecan Pie with Tofu Whipped Cream

Preheat the oven to 400°F.

Mix flours with a pinch of salt in a large bowl.

Cut in oil with a fork or your fingers until mixture has pebble-like consistency.

Gradually add about 2 tablespoons water until dough forms into a damp but smooth ball.

Let dough sit a few minutes, then roll out on a floured pastry cloth or cutting board to a diameter 2 inches larger than your pie pan. (While rolling out the dough, flip it twice to prevent sticking.) Set aside.

Beat eggs in a mixing bowl with a wire whisk or rotary beater.

Beat in honey, 1/3 cup of the maple syrup, 1 teaspoon of the vanilla and a pinch of salt.

Stir in butter and pecans, then pour filling into pie crust.

Bake for 10 minutes, then reduce heat to 350°F and bake another 25 minutes, or until set but not dry. Cool to room temperature.

Meanwhile, boil tofu in water for 10 minutes, then drain and let cool.

Transfer tofu, tahini, remaining 1 teaspoon vanilla, remaining 3 tablespoons maple syrup and a pinch of salt to a blender or food processor and puree until smooth.

Add soymilk sparingly if "whipped cream" seems too thick. For best results, chill for at least 1 hour, then serve with pecan pie.