Pecan Pie
Indulge in this rich and nutty vegan pecan pie that delivers the perfect balance of sweetness and crunch, making it an irresistible dessert for any occasion.
Discover the joy of baking with this vegan pecan pie recipe that showcases the deliciousness of whole-food-plant-based ingredients.
Perfectly sweetened with natural sweeteners and packed with wholesome nuts, this pie is a guilt-free treat.
Explore more vegan recipes at vegancooking.recipes and elevate your dessert game with this classic favorite.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a gluten-free option, substitute the whole wheat flour with a gluten-free flour blend. Ensure that the pecans are fresh for maximum flavor and crunch.
Tips & Notes
- •For a deeper flavor, toast the pecans in a dry skillet for a few minutes before adding them to the filling.
- •If you like a firmer pie, you can add a tablespoon of cornstarch to the filling mixture.
Recipe Variations
- •Add dark chocolate chips for a chocolate pecan pie twist.
- •Substitute maple syrup with agave syrup for a different sweetness profile.
Storage & Freezing
Store leftover pecan pie in an airtight container in the refrigerator for up to 5 days. You can also freeze slices wrapped tightly for up to 2 months.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, this pecan pie can be made a day in advance. Store it in the refrigerator and allow it to come to room temperature before serving.
Is there a substitute for coconut oil?
You can use vegan butter or any neutral-flavored oil in place of coconut oil.
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Indulge in this rich and nutty vegan pecan pie that delivers the perfect balance of sweetness and crunch, making it an irresistible dessert for any occasion.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a mixing bowl, combine the whole wheat flour and salt. Stir in the melted coconut oil until crumbly.
- 3
Add 3-4 tablespoons of cold water gradually until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for 10 minutes.
- 4
In a separate bowl, prepare the flax egg by mixing the ground flaxseed with 6 tablespoons of water. Let it sit for about 5 minutes to thicken.
- 5
After the dough has chilled, roll it out on a lightly floured surface and fit it into a 9-inch pie pan. Trim any excess dough.
- 6
To make the filling, in a large bowl, combine the maple syrup, brown sugar, vanilla extract, almond milk, and prepared flax egg. Whisk until smooth.
- 7
Fold in the chopped pecans, ground cinnamon, and nutmeg (if using).
- 8
Pour the filling into the prepared pie crust and arrange additional pecans on top.
- 9
Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown.
- 10
Remove from the oven and let it cool for at least 2 hours before slicing. Serve at room temperature or chilled.
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