This pie is even better than traditional!
When I first set out to make a vegan pecan pie for the holidays I thought it would be difficult to make it work. To my surprise the recipe I developed ended up being even easier than the traditional recipe.
This recipe is completely vegan and doesn’t have any refined sugar. It is just as sweet and rich as traditional pecan pie. You could make this for your family this holiday season and no one would know the difference.
Time: 1 hour
Yield: 1 pie
Ingredients:
For crust:
1 cup ap flour
1/4 cup coconut oil or vegan butter
1/2 teaspoon salt
Ice water
For Filling:
1/2 cup maple syrup
1/2 cup honey
1 1/2 cup pecans
1/2 cup coconut cream (see notes)
1/4 cup coconut oil melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup cornstarch
Instructions:
For Crust:
Using a food processor or your hands add flour, salt and coconut oil for crust and combine until a crumbly texture is achieved.
Slowly add ice cold water until crust starts to stick together.
Roll out crust until it is big enough to put into a pie dish.
Place in oiled pie dish, crimp the edges and poke holes in crust with a fork.
Par bake crust at 375 for 5-8 minutes.
For Filling:
In the bowl of food processor add maple syrup, honey, vanilla, salt, coconut cream, melted coconut oil and cornstarch. Process until smooth.
Add pecans to bottom of par baked pie crust.
Pour filling mixture over pecans.
Bake at 375 for 30-45 minutes.
Notes: To get coconut cream place a can of full fat coconut milk in refrigerator over night. Open can making sure not to shake and scoop cream off the top.
