Vegan Pecan Pie
This Healthy Vegan Pecan Pie Recipe also happens to be the Best Maple Pecan Pie as it is made with no refined sugars, no dairy, no eggs and last but not least no corn syrup.
Servings 8 Servings
For the Pie Crust - or you can buy a premade crust
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon salt
- 4 tablespoons dairy free butter
- 4 tablespoons vegan shortening
- 3-4 tablespoons water
For the Pie Filling
- 1/4 cup dairy-free butter
- 1/4 cup tapioca flour
- 1/2 cup maple syrup
- 1/2 cup unsweetened dairy-free creamer - Silk has an Original Soy Creamer without vanilla or you can use coconut cream from a can
- 3/4 cup coconut sugar
- 1 3/4 cups pecans - chopped small
- 1/4 cup pecans - whole for decorative top
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pie Crust - or you can buy a premade 8" or 9" crust
Measure the flour and salt into a food processor bowl. Add shortening and dairy-free butter.
Pulse a few times in the food processor until it is just combined into little clumps. You can do this by hand too with a pastry cutter. (see the photo above)
Sprinkle in the water one tablespoon at a time. Pulse a few times in between each until all of the flour is just moistened. It will be clumpy. 3 tablespoons worked for me. (see the photo above)
Dump out onto a piece of cling wrap and form into a ball.
Roll out the dough about an inch wider than your pie plate top. Fold into fourths and place in the pie plate. Unfold in the pie plate so that it is centered.
Crimp edges in a decorative design and poke fork tines a few times in the bottom of the pie dough.
Cover with parchment paper and fill with pie weights or dried beans or rice to hold the crust in place. You can't eat these beans or rice after you've used them for blind baking but you can save them as pie weights.
Pre-bake the pie crust 8 minutes at 350°. This is also called blind baking and it's done so that you have a fully baked pie crust on the bottom that isn't soggy from the filling.
Remove the pie weights and parchment paper and fill the crust with the pecan pie filling to bake.
For The Pie Filling
Preheat the oven to 350°.
In a medium-sized saucepan melt the dairy-free butter.
Stir in the tapioca flour and stir until well combined.
Add the maple syrup, unsweetened dairy-free creamer, coconut sugar, chopped pecans, vanilla and salt.
Mix well while still cooking and cook for about 3 minutes.
Pour the filling into the pie crust and bake for 30 minutes. Watch that the crust edges don't become too dark.
If you think the edges are becoming too dark then remove it from the over and lightly crimp a long foil strip over the edges to protect the crust from darkening any more.
Replace in the oven and finish baking.
Can you freeze pecan pie?
Yes! Just slide it into a freezer proof bag or container and freeze for up to 3 months. You can freeze it in individual slices too.
Serving: 1Slice | Calories: 433kcal | Carbohydrates: 51g | Protein: 5g | Fat: 37g | Saturated Fat: 5g | Sodium: 417mg | Potassium: 257mg | Fiber: 5g | Sugar: 25g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg