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Vegan Pecan Pie

  1. Home
  2. Vegan Pecan Pie
  • 20
    min
    Prep Time
  • 50
    min
    Cook Time
  • 3.14159265359
    min
    Ready in
  • 8
    per
    Yield
  • 500
    cal
    Calories
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    Vegan Pecan Pie

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dessert
    • Allergens:Nuts
    • Seasons:All
    • Cuisines:South America
    • Courses:Desert, Snack

    Recipe Description

    Indulge in the sweet symphony of our Vegan Pecan Pie, a masterpiece of culinary art that perfectly encapsulates the essence of traditional comfort dessert with a compassionate twist. This pie boasts a golden, flaky crust that cradles a lusciously thick, caramel-like filling, generously studded with toasted pecans that offer a delightful crunch with every bite. Infused with the deep, rich flavors of maple syrup and vanilla, each slice is a harmonious blend of textures and tastes, making it an irresistible treat for any occasion. Whether you’re closing a festive meal or simply craving a slice of heaven, this vegan pecan pie promises a guilt-free indulgence that doesn’t compromise on flavor or texture.

    Ingredients

    • 1 1/4 cups all-purpose flour (for gluten-free, use a 1:1 gluten-free flour blend)
    • 1/4 teaspoon salt
    • 4-6 tablespoons ice water For the Filling:
    • 1 cup maple syrup
    • 3/4 cup brown sugar, packed
    • 1/3 cup cornstarch
    • 1/2 cup almond milk (or any plant-based milk)
    • 2 tablespoons coconut oil
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 2 cups pecans, roughly chopped (plus whole pecans for decoration)

    Steps:

    1. In a large bowl, whisk together flour and salt. Add solid coconut oil and use a pastry cutter or fork to blend into the flour until the mixture resembles coarse crumbs.
    2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together into a ball. Wrap in plastic wrap and chill for at least 30 minutes.
    3. Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface into a circle, then transfer to a 9-inch pie dish. Trim and crimp the edges as desired.
    4. In a saucepan over medium heat, whisk together maple syrup, brown sugar, cornstarch, almond milk, and coconut oil. Bring to a simmer, stirring constantly, until the mixture thickens and becomes glossy (about 5 minutes).
    5. Remove from heat and stir in vanilla extract, salt, and chopped pecans. Pour the filling into the prepared crust, and arrange whole pecans on top for decoration. Bake:
    6. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown. If the edges of the crust begin to brown too quickly, cover them with foil.
    7. Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to set before serving.

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