Wanna slice of vegan pecan pie?
I thought so.
You know how you see desserts that start with “to die for ____”?
Well, I thought “to live for” is a much better descriptor! In many ways.
I created this vegan pecan pie for Let Them Eat Vegan.
Indeed it is to live for!
I loved pecan pie in my pre-vegan days. Did you?
That custard-y, caramel-y filling with chunky pecans and that hint of salt in the crust. Yep.
With this vegan pecan pie, the pecan topping is kept more distinct from the custardy filling.
I like having that contrast with the creamy filling and then the pecans maintaining crunch (rather than plumping through baking).
This vegan pecan pie is delicious on its own, but oh-my-heavens, pair it with a vegan vanilla ice cream or whipped cream for dessert bliss!
Either way, this is a pie that will impress during the holidays – or anytime of year.
Enjoy! x Dreena
Vegan Pecan Pie
- 1½ tbsp arrowroot powder
- ½ + 1/8 tsp agar powder
- 1 400 ml can full-fat coconut milk (not light), using only thick cream and discarding watery portion (this is about 1 cup + 2 – 4 tbsp of cream)
- ¼ cup plain unsweetened non-dairy milk almond or soy preferred
- ½ cup brown rice syrup
- 1/3 cup agave nectar can substitute maple syrup but filling will be darker in color
- 1 ½ tbsp flax meal
- ¼ tsp freshly grated nutmeg
- ¼ tsp rounded sea salt
- 2 tsp pure vanilla extract
- 1 ¼ – 1 3/4 cups pecans whole or pieces, see note
- 1 ½ – 2 tbsp unrefined sugar for topping
- 2 tsp coconut butter warmed through to melt; can sub 1-2 tsp coconut oil
- couple pinches sea salt
1 prepared pastry pie crust (I use Wholly Wholesome brand), or can use “Rustic Pie Crust” or “Gluten-Free Pie Crust”, both in Let Them Eat Vegan.
In a saucepan, first whisk together the arrowroot and agar with a small amount of the coconut milk or non-dairy milk (about ¼ cup). Once incorporated, whisk in the remainder of the milks, as well as the brown rice syrup, agave nectar, flax meal, nutmeg, and salt. Bring mixture to a low boil over medium-high heat, whisking frequently. Once at a boil, remove from heat and whisk in vanilla. Transfer mixture to a bowl and let cool in refrigerator to a cooler temperature (can still be fairly warm), stirring occasionally. Meanwhile, mix together the topping ingredients. Set aside and preheat oven to 375 degrees. Once filling is cooled somewhat, pour mixture into the pie shell (scraping out all you can!) Bake (without pecan topping) for 15 minutes. After that time, reduce heat to 350, sprinkle on pecan mixture, ever so gently patting into surface of filling. Bake for another 15 minutes, then carefully remove and let cool on a cooling rack. Once pie is fully cooled, it will set (refrigerate if desired). Slice and serve. Serves 6-8.
- Serving Suggestion: Serve with “Lemon-Scented Whipped Cream” from LTEV, or a scoop on vanilla non-dairy ice cream.
- Pecan Note: If using whole pecans, it’s helpful to roughly chop them before using in the recipe. It’s easier to cut the pie with the pecan pieces broken up rather than kept whole. I prefer this pie with just 1¼ cups of pecans, but if you really love plenty of pecans in your pecan pie, use the full 1 3/4 cups. If using the greater amount of pecans, then also use the greater amount of sugar and oil to toss through the pecans.
What is your “to-live-for” dessert? Have you ever made a vegan pecan pie?
All photos done by Marika Collins, madcapcupcake.com