I was late to the game when it came to pecan pie. It was never served at family functions that I can recall, and when I did see it, the thought of all those walnut-looking nuts in my mouth had no appeal. Not only did I develop a taste for pecans (and walnuts) later in life, but the idea of an entire pie focused on them was also quite intriguing.
Credit for this recipe goes to the gals at the Post Punk Kitchen, who introduced me to the concept of pecan pie through their Caramel Pecan Bars featured in Vegan Cookies Invade Your Cookie Jar, their essential vegan-baking cookbook.
It's a wonderful holiday dessert and makes a most excellent gift, too.
Makes one pie
- 2 ¼ cups all purpose flour (or mix in 1 cup of whole wheat flour to 1¼ cup all-purpose flour)
- ½ cup coconut oil or vegan butter substitute such as Earth Balance (coconut oil should not be melted. Best if refrigerated for several hours before using).
- 2 tablespoons raw sugar or turbinado
- 1 teaspoon salt
- ½ cup ice water
- ⅓ cup nondairy milk
- 3 tablespoons organic corn starch
- 1 cup raw sugar or coconut sugar
- ⅔ cup brown rice syrup
- ½ cup maple syrup
- 2 tablespoons coconut oil or vegan butter substitute such as Earth Balance
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 2 cups chopped pecans
Mix dry ingredients in a large bowl. Add coconut oil or butter and use a pastry cutter or two knives to cut it into the dry mix until crumbly. Slowly drizzle in water a little at a time until the mixture sticks together when you squeeze it. Form into ball and refrigerate for one hour.
When crust is done chilling, roll out with a rolling pin on surface dusted with flour. Carefully place crust into an oiled pie plate carefully cutting off the edges. You can crimp them with your fingers or with a fork.
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the nondairy milk and cornstarch. It should get foamy after a few minutes. Then add in the sugar, syrups, and coconut oil. Whisk until the sugar crystals break down and the whole mixture is smooth. Add in vanilla, salt, cinnamon, and nutmeg and mix again. Fold in the pecans.
Pour the mixture into the pie crust. Bake 30-45 minutes or until the filling is bubbling.
Remove from oven and let cool for 30 minutes. Refrigerate for 8 hours before serving.
Learn more about Jill Ettinger
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