Vegan Pecan Pie

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

2. Prepare the Pie Crust:

• In a food processor, combine the flour, coconut oil (or vegan butter), and salt. Pulse until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
• Press the dough into a 9-inch pie dish, covering the bottom and sides. Crimp the edges with your fingers or a fork.

3. Toast the Pecans:

• Spread the pecan halves on a baking sheet and toast them in the preheated oven for about 8-10 minutes or until fragrant. Watch them carefully to avoid burning. Set aside.

4. Prepare the Pecan Filling:

• In a mixing bowl, whisk together the coconut milk, brown sugar, cornstarch or arrowroot powder, maple syrup, vanilla extract, and salt until smooth.

5. Assemble and Bake:

• Arrange the toasted pecans in an even layer in the pie crust. Pour the pecan filling over the pecans, ensuring they are well coated.
• Bake in the preheated oven for 45-50 minutes or until the center is set. Cover the edges of the crust with foil if they start to brown too quickly.

6. Cool and Serve:

• Allow the pecan pie to cool completely before slicing. For best results, refrigerate for a few hours or overnight to allow the flavors to meld.

7. Optional: Serve with Vegan Whipped Cream:

• Serve slices of the pecan pie with a dollop of vegan whipped cream or vanilla dairy-free ice cream.