Vegan Pecan Pie

 Vegan Pecan Pie is a rich, gooey, and delicious dessert that’s perfect for the holidays or any special occasion. This version is made without eggs or dairy, yet it retains the classic flavor and texture of a traditional pecan pie.

Ingredients:

For the Pie Crust:

1 1/4 cups all-purpose flour (or gluten-free flour for a gluten-free version)

1/4 tsp salt

1/2 cup coconut oil (or vegan butter), cold and cut into pieces

3-4 tbsp ice water

For the Filling:

1 1/4 cups pecans (chopped or whole, as preferred)

1/2 cup maple syrup

1/2 cup coconut sugar (or brown sugar)

1/4 cup coconut oil (or vegan butter), melted

1 tbsp ground flaxseed (optional, for extra binding)

1 tsp vanilla extract

1/4 tsp salt

1 tbsp cornstarch or arrowroot powder (for thickening)

Instructions:

1. Make the Pie Crust:

Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the flour and salt.

Add the cold coconut oil (or vegan butter) and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. You may not need all of the water.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to chill.

After chilling, roll out the dough on a floured surface and transfer it to a 9-inch pie pan. Press it into the pan, and trim any excess dough. Poke a few holes in the bottom of the crust with a fork to prevent bubbling.

Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and set aside.

2. Make the Pecan Pie Filling:

In a medium saucepan, combine the maple syrup, coconut sugar, melted coconut oil, vanilla extract, and salt. Heat over medium, stirring occasionally until the sugar is fully dissolved.

In a small bowl, whisk the cornstarch with 1-2 tbsp of water to create a slurry. Add this to the saucepan and stir continuously for 2-3 minutes until the mixture thickens slightly.

Stir in the flaxseed (if using) and remove from heat.

Fold in the pecans, ensuring they are well coated with the syrupy mixture.

3. Assemble and Bake the Pie:

Pour the pecan filling into the pre-baked pie crust, spreading the pecans evenly.

Bake the pie at 350°F (175°C) for 35-40 minutes, or until the filling is set and slightly puffed, and the crust is golden.

If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.

4. Cool and Serve:

Allow the pie to cool completely at room temperature for at least 2 hours to let the filling set properly.

Serve the pie with vegan whipped cream or vanilla ice cream, if desired.

Tips:

Storage: Store leftover pie in the refrigerator for up to 4-5 days.

To Toast the Pecans: For extra flavor, you can toast the pecans in a dry pan over medium heat for 5-7 minutes until fragrant, or bake them on a separate tray in the oven at 350°F for 8-10 minutes.

Make Ahead: You can make the pie crust and filling ahead of time, then assemble and bake the pie the day you plan to serve it.

This Vegan Pecan Pie is a sweet, nutty treat that’s sure to be a crowd-pleaser at your next gathering!