This vegan Pecan pie is made with a flaky buttery crust and a fast and easy pecan filling that’s sweetened with agave syrup- not corn syrup!
Learn how to make Vegan Pecan Pie
Substances
Dough- 1 serving vegan pie crust or gluten free vegan pie crust (see recipe)
Filling
3 tablespoons cornstarch
2 tablespoons water, chilly
1 cup unsweetened coconut cream
1 cup agave syrup, gentle or amber most popular
3 tablespoons darkish brown sugar packed
1/4 teaspoon desk salt
1/2 teaspoon Pumpkin Pie Spice
1 teaspoon Pure Vanilla Extract
2 tablespoons bourbon
1 3/4 cups pecans, toasted and chopped
2/3 cup bittersweet chocolate, chopped
Instructions:
Switch the rolled-out dough to a 9″ steel pie pan and crimp as desired. Dock the dough with a fork to scale back the chance of puffing throughout the prebake. Place the ready crust within the freezer and chill for at the very least 2 hours.
While you’re able to bake, preheat the oven to 400°F.
Line the frozen pie shell with parchment and fill the pie shell to the highest with pie weights or dried beans.
Bake the crust till the sting is calmly browned and the parchment releases simply from the underside, about 20 minutes. Fastidiously use the parchment to take away the weights from the pan, then return the empty pie crust to the oven till the underside is matte and now not seems moist, about 3 to five minutes. Set the crust apart to chill.
Cut back the temperature of the oven to 350°F.
To make the filling: In a small bowl or liquid measuring cup, mix the cornstarch and water till no lumps stay. (That is referred to as a “slurry,” and helps bind the pie filling.)
Place the slurry and all of the filling components apart from the pecans and chocolate in a blender; mix on medium till properly mixed. Alternatively, place the components in a big mixing bowl and use an immersion blender to mix.
To assemble the vegan pecan pie: As soon as the pie crust is cool, sprinkle the toasted pecans and chopped chocolate throughout the underside of the pie shell.
Add the filling to the pie shell and use a spoon or offset spatula to nudge the chopped pecans and chocolate in order that they’re evenly dispersed within the pan.
Place the entire pecans on high of the pie in a hoop across the outer fringe of the filling, taking care to not submerge them.
Place the pie on a parchment-lined baking sheet and bake for 45 to 55 minutes, till the filling is about 2″ in from the sting and among the filling is effervescent on the outer fringe of the pie. The middle ought to nonetheless be wobbly.
Take away the pie from the oven and let cool for two hours on a wire rack; the middle will end cooking because the pie sits.
To serve: Garnish the pie with non-dairy whipped cream, if desired. Serve slices heat, at room temperature, or chilled.
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