Vegan Pecan Pie
This vegan pecan pie is literally the best pecan pie we've ever tasted. It's rich and insanely delicious with a caramelized center and loads of pecans! This delicious vegan pecan pie holds together beautifully and no one would ever guess there are no eggs involved at all. Serve it warm or cold, topped with vegan whipped cream or vegan ice cream. This pie can be made ahead of time and stores well in the fridge or freezer.
Instructions
- 1
Prepare the crust. Add the all purpose flour (1.25 cups), white granulated sugar (1 tbsp) and salt (0.5 tsp) to your mixing bowl and mix together.
- 2
Now add the vegan butter (0.5 cup) and mix it in with your hands until crumbly.
- 3
Add ice water (1 tbsp), only as much as needed to form it into a ball of dough (you may need up to 1.5 tbsp).
- 4
Place the dough into the fridge for an hour for the gluten in the dough to relax (this helps to prevent the crust from shrinking during baking).
- 5
After an hour, bring out the dough and roll it carefully into a circle wider than the size of your 9-inch pie dish.
- 6
Spray your pie dish with [oil spray], and place the [crust dough] over your pie dish pressing the crust down into the edges of the dish. Trim off the excess dough with scissors.
- 7
Crimp the edges of the crust to create a pattern, or skip this step entirely and just leave the crust straight along the top.
- 8
Place the crust back into the fridge while you work on the filling.
- 9
Preheat the oven to 350°F (180°C).
- 10
Prepare the filling. Melt the vegan butter (0.5 cup) and light brown sugar (0.75 cup) in a saucepan and add the maple syrup (0.5 cup), vanilla extract (2 tsp) and sea salt (0.25 tsp). Whisk together until the sugar has melted.
- 11
Mix the cornstarch (1.5 tbsp) with the coconut milk (0.25 cup) until smooth and then add it into the saucepan and whisk in quickly. Add chopped pecans (2 cups) and mix everything together.
- 12
Pour the filling out over the crust and smooth down.
- 13
Add pecan halves (1 cup) to the top of the pie for decoration.
- 14
Bake for 35-40 minutes until the center is bubbling and the crust is lightly browned.
- 15
Allow to cool for an hour on the countertop and then move to the fridge until set (1-2 hours).
Nutrition Facts
Per portion