Hey there, dessert lovers!
Got a craving for something sweet? I’ve got you covered!
Today, I’m sharing my delicious vegan dairy-free pecan pie recipe.
It’s rich, nutty, and oh-so-satisfying – just like the classic version, but made without any animal products.
Trust me, even your non-vegan friends will be asking for seconds!
Let’s dive into this tasty treat!
Suggestions for Ingredient Substitution
For the plain flour, almond flour or a gluten-free all-purpose flour blend can be used to make the recipe gluten-free. These alternatives may affect the texture slightly, so adjust the liquid content as needed. Plant-based butter can be replaced with coconut oil for a different flavor profile and to accommodate those avoiding soy. Use the same amount, but ensure the coconut oil is solid at room temperature. Maple syrup can be substituted with agave nectar or date syrup for varying sweetness levels and glycemic impacts. Use a 1:1 ratio, but be aware that the flavor will differ slightly. For those looking to reduce sugar intake, a sugar-free maple-flavored syrup could be used, though this may affect the final texture of the pie filling.
| Preparation Time | 60-75 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 135-175 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 50-70 g
- Fat: 250-300 g
- Carbohydrates: 350-400 g
Ingredients
- 1 1/4 cups plain flour (156g)
- 1 tablespoon granulated white sugar
- 1/2 teaspoon salt
- 1/2 cup plant-based butter (113g)
- 1 tablespoon cold water, possibly up to 1 1/2 tablespoons
- 1/2 cup plant-based butter (113g)
- 3/4 cup light brown sugar (150g)
- 1/2 cup maple syrup (120ml)
- 2 teaspoons vanilla essence
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons cornflour
- 1/4 cup coconut milk (60ml)
- 2 cups chopped pecans (300g)
- 1 cup whole pecan pieces (110g)
- Dairy-free whipped topping
- Dairy-free ice cream
Step 1: Prepare the Pie Crust
In a mixing bowl, combine the flour, sugar, and salt, and mix them together.
Add the vegan butter and use your hands to mix until the mixture is crumbly.
Gradually add ice water, a tablespoon at a time, using just enough to form the mixture into a ball of dough (about 1 to 1 and 1/2 tablespoons).
Place the dough in the fridge for an hour to allow the gluten to relax, which helps prevent the crust from shrinking during baking.
Step 2: Roll Out and Shape the Dough
After an hour, remove the dough from the fridge and roll it out carefully into a circle wider than your 9-inch pie dish.
Spray your pie dish with non-stick spray, then place the dough over the dish, pressing it down into the edges.
Trim any excess dough with scissors.
You can crimp the edges to create a decorative pattern or leave them straight for a simpler look.
Place the crust back in the fridge while you prepare the filling.
Step 3: Prepare the Filling
Preheat your oven to 350°F (180°C).
To make the filling, melt vegan butter with light brown sugar in a saucepan.
Add maple syrup, vanilla extract, and sea salt, whisking until the sugar is fully melted.
In a separate container, mix cornstarch with coconut milk until smooth, then add it to the saucepan, whisking quickly.
Stir in the chopped pecans and ensure everything is well combined.
Step 4: Assemble and Decorate the Pie
Remove the pie crust from the fridge and pour the prepared filling evenly over the crust, smoothing it down as needed.
For decoration, add pecan halves on top of the filling.
Step 5: Bake the Pie
Bake the pie in the preheated oven for 35-40 minutes, until the filling is bubbling and the crust is lightly browned.
Allow the pie to cool on the countertop for an hour, then transfer it to the fridge to set for 1-2 hours before serving.
