Description
This Vegan Pecan Pie is every bit as rich, sticky, and custardy, without eggs or butter. It has the classic rich, nutty, caramel flavor!
Ingredients
- Your favorite single pie crust recipe - I used this gluten free pie crust! Store bought is great too.
- 6 tablespoons vegan butter
- 1 cup coconut sugar
- 1/2 cup maple syrup
- 1/4 cup creamy almond butter
- 3 tablespoons corn starch
- 1/2 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 2 cups pecans, chopped
Instructions
Preheat the oven to 350 degrees.
Roll your pie crust out into a 12-inch diameter circle. Use your rolling pin to transfer it to your pie plate. Gently fit the dough into the plate and crimp the edges with your fingers.
Prick the bottom of the crust with a fork, line it with parchment, and pie weights. Bake for 15 minutes, remove the pie weights, and bake for 5 more or until the bottom of the crust looks dry. Set aside.
Spread the pecans out on a baking sheet. Bake for 7-10 minutes until fragrant.
In a glass bowl set over a pot of barely simmering water, melt the butter. Stir in the coconut sugar, maple syrup, and almond butter, corn starch, vanilla and salt until smooth. Remove from the heat and stir in the pecans.
Reduce the oven to 325. Pour filling into the crust and bake for 30 minutes until the crust is golden and the filling just starts to bubble. Remove and let cool completely before slicing and serving.
Notes
Butter: I used and recommend Miyoko's Creamery butter.
Coconut sugar: adds a great caramel-like sweetness that's perfect for pecan pie! You could also substitute brown sugar.
Almond butter: choose the creamiest almond butter you can find. You can also use pecan butter for extra pecan flavor or cashew butter. Peanut butter works too, but the pie will have a mild peanut flavor.
Nutrition
- Serving Size: 1 slice (1/10th of the pie)
- Calories: 416
- Sugar: 30g
- Sodium: 298mg
- Fat: 27g
- Saturated Fat: 4g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg