Vegan Pecan Pie: A Dairy-Free Twist on a Classic Treat
A delicious plant-based version of the classic pecan pie, perfect for holidays and special occasions.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold vegan butter cubed
- ¼ cup ice water
- 1 ½ cups pecan halves
- ¾ cup pure maple syrup
- ½ cup brown sugar packed
- ½ cup full-fat canned coconut milk chilled and cream scooped out
- ¼ cup melted vegan butter
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste
- ½ teaspoon salt
- Optional: 2 tablespoons apple cider + vanilla bean paste or molasses + apple juice
Instructions
- 1. In a large bowl, whisk together flour and salt. Cut in vegan butter until mixture resembles coarse crumbs.
- 2. Gradually add ice water, mixing until a dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- 3. Preheat oven to 375°F. Roll out dough on a floured surface and transfer to a 9-inch pie plate. Trim and crimp edges.
- 4. If blind baking, line with parchment and fill with weights; bake 10-12 minutes. Remove weights and bake 5 more minutes.
- 5. In a bowl, whisk maple syrup, brown sugar, coconut cream, melted butter, cornstarch, vanilla, salt, and apple cider + vanilla bean paste/molasses + apple juice until smooth. Stir in pecans.
- 6. Pour filling into crust. Arrange extra pecans on top if desired.
- 7. Bake for 45-55 minutes until crust is golden and filling is set but slightly jiggly. Cover edges with foil if browning too quickly.
- 8. Cool on a wire rack for at least 3-4 hours before serving.
Notes
Use full-fat canned coconut milk for a rich filling.
Blind baking helps prevent a soggy crust.
Letting the pie cool completely is crucial for setting the filling.