Enjoy this Vegan Pecan Pie as a classic and indulgent dessert, perfect for holiday celebrations or any special occasion!
Vegan Pecan Pie
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup coconut oil, solid (or vegan butter)
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the Pecan Filling:
- 2 cups pecan halves
- 1 cup full-fat coconut milk (from a can)
- 1 cup brown sugar, packed
- 1/3 cup cornstarch or arrowroot powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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.
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