Best 2 Vegan Maple Pecan Pie Recipes

Indulge in the delectable flavors of the vegan maple pecan pie, a symphony of sweet, nutty, and mapley goodness that caters to both your taste buds and your ethical values. With its creamy, custard-like filling, crunchy pecan topping, and a flaky, buttery crust, this pie is a perfect blend of textures and flavors that will leave you craving for more. Whether you're a seasoned vegan baker or just starting your plant-based culinary journey, this article will guide you through the process of crafting this irresistible vegan masterpiece, providing you with a step-by-step recipe and helpful tips to ensure success in your baking endeavor.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN PECAN PIE

Vegan Pecan Pie image

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

Provided by Petra Paredez

Yield Makes one 9-inch (23-cm) pie

Number Of Ingredients 9

Ingredients

¾ cup (165 g) packed light brown sugar
¼ cup (30 g) tapioca flour
¾ teaspoon salt
½ cup (120 ml) coconut oil, melted over low heat, if needed
¾ cup (180 ml) maple syrup
½ cup (120 ml) almond milk
2 teaspoon vanilla
1 bottom crust of Vegan Pastry Dough, crimped (½ recipe)
1 cup (120 g) pecan halves

Steps:

Preheat the oven to 400°F (205°C).
In a large bowl, combine the sugar, flour, and salt. Mix thoroughly with a whisk so that the starch is evenly dispersed, then whisk in the coconut oil. Add the maple syrup and whisk thoroughly, followed by the almond milk and vanilla.
Place the pie dish with bottom crust on a baking sheet. Pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Sprinkle the pecans over the top or arrange the nuts in concentric circles if you'd like an especially elegant presentation. Bake the pie for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 40 minutes more. The filling should be thick and bubbling at the edges.
Transfer the pie to a cooling rack and allow to cool to room temperature before serving. The pie will keep for up to 1 week at room temperature.

VEGAN PECAN PIE

Vegan pecan pie image

Enjoy this magnificent vegan version of pecan pie. With all the flavours of the classic American dessert, it's a crowdpleasing treat for all

Provided by Ailsa Brown

Categories Dessert

Time 1h45m

Number Of Ingredients 10

Ingredients

320g sheet vegan shortcrust pastry
150ml maple syrup
150g light brown soft sugar
100g vegan baking block
2 tbsp cornflour
300g silken tofu, drained
1 tbsp rum (optional)
1 tsp vanilla extract
1 tsp ground cinnamon
250g pecans, 150g roughly chopped, 100g left whole

Steps:

Heat the oven to 200C/180C fan/gas 6. Roll the pastry out slightly on its baking parchment so it fits a 23cm tart tin. Flip over into the tin using the parchment to help you, then remove the parchment and press the pastry into the base and up the side of the tin. Trim the excess slightly, but leave some overhanging. Slide the tin onto a baking sheet.
Scrunch up the used sheet of parchment and use it to line the pastry case, then fill with baking beans or uncooked rice. Bake for 15-20 mins, then remove the beans or rice and the parchment, and bake for another 5-10 mins until the pastry is sandy to the touch and golden. Cut away the excess pastry with a serrated knife.
Melt the maple syrup, brown sugar and baking block together in a saucepan over a medium heat. Whisk in the cornflour until fully incorporated, then remove from the heat and set aside to cool. Tip the tofu, rum (if using), vanilla and a large pinch of salt into a blender and blitz until the mixture is creamy and smooth. Add the maple syrup mixture and blend again to combine, then pour into a bowl and stir in the chopped pecans.
Pour the filling into the pastry case and decorate the top with the whole pecans. Bake for 25 mins, then reduce the oven temperature to 160C/140C fan/gas 3. Bake for 30 mins more until the top is set and dark golden brown. Leave to cool completely in the tin before cutting into slices to serve.

Nutrition Facts : Calories 529 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 25 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.38 milligram of sodium

Tips:

For a flaky crust, use a combination of butter and shortening. Be sure to keep the butter and shortening cold until you're ready to use them.
To prevent the pecans from burning, toast them in a single layer on a baking sheet in a 350°F oven for 8-10 minutes, stirring once or twice.
Don't overmix the filling. Overmixing will make the pie filling tough.
To prevent the pie from bubbling over, place a baking sheet on the rack below the pie before baking.
Serve the pie warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This vegan maple pecan pie is a delicious and satisfying dessert that's perfect for any occasion. The flaky crust, creamy filling, and crunchy pecans are a combination that's sure to please everyone. With a few simple tips, you can make this pie at home and enjoy a taste of the holidays all year round.