Learn how to make the most amazing Vegan Pecan Pie with crispy, flaky crust and toasty, pecan packed, perfectly gooey filling. Pile on the dollops of whipped vegan cream and dig right in!
PREP TIME: 20 minutesminutes
COOK TIME: 55 minutesminutes
Chill time 3 hourshours
TOTAL TIME: 4 hourshours15 minutesminutes
Servings: 8to 10 servings
Ingredients
Pie Crust (or use 1 frozen 9" deep dish pie crust)
2 cups (250grams)all purpose flour , (plain flour in the UK)
½teaspoonfine sea salt
½ cup + 1 tablespoon (120grams)cold, hard, vegan butterI use Earth Balance. Don't use soft margarine style spreads like tub Becel/Flora.
about ½ cup (120mls)iced water
Filling
2 cups (200grams) chopped pecan nuts
¾ cup (75grams)whole pecan nuts
½ packed cup (100grams)dark brown sugar , (plus a little more for sprinkling)
4 tablespoons (21 grams)cornstarch , or arrowroot
1 cup (240mls)full fat canned coconut milk, give it a good stir before measuring
½ cup (120mls)maple syrup, real maple syrup not pancake syrup
6 tablespoons (90mls)melted vegan butter
1tablespoonvanilla extract
1 tablespoon (15mls)apple cider vinegar, or lemon juice
½teaspoonfine sea salt
OPTIONAL 2 tablespoonsbourbon
"Egg"wash and seal for pie crust
3tablespoonsplant milk
1tablespoon maple syrup
2tablespoons any neutral liquid oil
INSTRUCTIONS
Make the pie crust - To a food processor or mixing bowl add the flour and salt. Pulse/mix to combine. Cut the butter into small chunks and add to the flour. Pulse a few times (or cut in with a pastry cutter) until like coarse breadcrumbs with small chunks of butter still visible. Gradually add icy water a little at a time, pulsing or mixing with a knife after each addition. When it will just squeeze together in your hand it's done. Bring together into a ball, wrap in cling-wrap and refrigerate for 10 to 15 minutes (or up to 3 days).
Toast the chopped nuts. (not the whole ones).Put the chopped pecans on a baking tray and bake at 350°F (175°C) for 5 to 6 minutes. They should smell nutty & toasty. Remove from the oven, tip onto a plate and allow to cool.
Leave the oven on. Move a shelf to the lowest level and place a large metal baking tray on it to get hot.
Roll out the pastry dough on a well floured surface into a circle big enough to fit a 9 inch wide x 2 inch deep pie dish with some overhang.
Lift over the rolling pin and drape into the pie dish. Let it gently fall into place then tuck in with your fingers. Trim the edge so it's even all the way around but still overhanging, by about 1 inch.
Turn the overhang edges up and under to double up the thickness, then crimp with a fork or use your fingers to flute. Refrigerate uncovered while you prepare the filling.
Mix the filling. To a mixing bowl add the brown sugar and cornstarch. Mix together, then add the coconut milk. Stir well to combine before adding the maple syrup, melted vegan butter, vanilla, apple cider vinegar, salt & optional bourbon. Whisk together well. Set aside.
Make the "egg"wash. Mix up the plant milk and maple syrup to make "egg"wash. Also have the 2 tablespoons of oil and a pastry brush nearby.
Prepare the pie. Brush a little oil gently over the bottom of the pie crust and a little up the sides. This acts as a waterproof seal so you don't get a soggy bottom. Then, brush the "egg"wash over the top parts of the crust.
Put the cooled pecan pieces into the crust, pour in the filling, and arrange the whole pecans on the top. Sprinkle a generous handful of brown sugar all over.
Place carefully on the hot baking tray in the oven. Bake for 55 to 58 mins, or until the crust is golden and the filling is glistening and slightly crusty looking. If you slightly tilt the pie you should still some movement in the middle but it will be a little more stable around the edges. Cool on a wire rack, then refrigerate for at least 3 hours to set.
NOTES
Best served at room temperature. Remove from the fridge at least 30 minutes before serving.To make ahead, bake and allow to cool completely, then cover and keep in the fridge for up to 5 days. Or freeze well wrapped for up to 3 months. Thaw overnight in the fridge.