This Vegan Pecan Pie is a healthy, classic and comforting pie, and one of the easiest to prepare. It’s loaded with nuts and not overly sweet. Made with a buttery 4-ingredient crust and a gooey filling, you won’t tell it’s made without eggs, no corn syrup and just a bunch of staple ingredients.
½cup+ 1 tablespoon cold plant-based buttercut into cubs
¼teaspoonsalt
1tablespoonbrown sugar
1tablespooncold water
For the Filling
3tablespoonsplant-based butter
1/ 3cupcane sugar
½cupmaple syrup
¼teaspoonsalt
2tablespoonsflaxmeal
¼cupwater
2tablespoonsbourbon
1teaspoonvanilla
1cuppecansroughly chopped
25halved pecans50 pecan halves, to top
Instructions
Crust. In a medium bowl, add your flour, salt and sugar and whisk to combine. Add the butter cubes and mix everything until crumbly. Add the water and keep mixing just until a ball of dough forms. Then flatten the ball into a ¾-inch thick disk. Wrap the dough with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°/ 175ºC.
Filling. In a medium bowl or the bowl of your stand mixer, mix together all the filling ingredients except the 25 halved pecans. Set the filling aside the.
Pie. Remove the dough from fridge and place it between two sheets of parchment paper. Using a rolling pin, roll dough into a circle the size of your pie pan and about ⅛-inch thick. Transfer the dough to your pie dish. Then pour the filling mixture into the pie crust. Arrange the halved pecans on top of the filling.
Bake on the center rack for 40 minutes, until the filling appears mostly firm. Let it cool for 2-3 hours, ideally overnight.