Best 2 Vegan Pecan Pie Recipes

In the realm of delectable desserts, vegan pecan pie stands as a captivating culinary creation that tantalizes the taste buds with its symphony of flavors and textures. This enchanting delicacy is a testament to the boundless possibilities of plant-based cooking, proving that indulgence and compassion can harmoniously coexist. As you embark on this culinary journey, let us guide you through the secrets of crafting an exceptional vegan pecan pie, a treat that will leave you and your loved ones spellbound.

Here are our top 2 tried and tested recipes!

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 gooey filling, use dark corn syrup instead of light corn syrup.
Toast the pecans in a single layer on a baking sheet in a preheated 350°F oven for 5-7 minutes, or until fragrant and golden brown. Watch closely to prevent burning.
Use a food processor to finely chop the pecans. This will help them distribute evenly throughout the pie filling.
If you don't have a pie crust, you can use a store-bought one. Just be sure to pre-bake it according to the package instructions.
To prevent the pie filling from bubbling over, place a baking sheet on the oven rack below the pie.
Let the pie cool completely before slicing and serving. This will help the filling set and prevent it from becoming runny.

Conclusion:

This vegan pecan pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich and gooey filling and flaky crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.