The Best Vegan Pecan Pie (Gluten free option!)
This easy-to-make pie is like a butterscotch pecan party in your mouth! It's the perfect pie for any holiday party or Thanksgiving table.
Servings: 8 slices
Calories: 479kcal
Ingredients
- one prepared pie crust (see below for recipe options) Note: the sides of the 9-inch pie pan need to be at least 2 inches tall
- 1 1/3 c. canned full fat coconut milk (316 ml), shake can well before opening and stir well before measuring
- 1/4 c. + 2 Tbsp. cornstarch (48 g)
- 3/4 c. light brown sugar (162 g)
- 1/2 c. maple syrup (118 ml)
- 1/4 c. vegan butter or margarine (57 g) (I use Earth Balance)
- 3/4 tsp. salt
- 1 Tbsp. bourbon (15 ml) optional but recommend
- 2 tsp. vanilla extract
- 1 1/4 c. pecan halves (150 g)
Instructions
- Prepare my recipe for The Best Gluten free and Vegan Almond Pie Crust if you need a gluten free crust, or my recipe for The Best Vegan Pie Crust if you'd like one using all-purpose flour. Roll the dough out and transfer to a 9-inch pie pan with sides at least 2 inches tall.
- Preheat your oven to 350°F (approx. 177°C).
- In a small mixing bowl, use a fork to whisk together the coconut milk and cornstarch.
- In a saucepan over medium heat, combine the brown sugar, maple syrup, butter, and salt and whisk continuously until the butter is melted and it begins to simmer. Then turn the heat down to medium-low.
- Add the coconut milk/cornstarch mixture and bourbon if using, and continue to whisk until completely smooth and the mixture just starts to thicken and bubble around the edges, 5–10 minutes. It’s important that you continue whisking and never walk away during this process.
- As soon as it starts to bubble, immediately remove the mixture from the heat and stir in the vanilla extract.
- Slowly pour the filling into your prepared pie crust.
- Carefully place the whole pecans on the surface in any design you like. Alternatively, you can chop the pecans and sprinkle them evenly across the surface.
- Place your pie on a baking sheet for easier handling. Then transfer it to the oven and bake for 35–45 minutes, or until it’s very bubbly all over and there is very little jiggle in the center.
- Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely, about 4 hours, then loosely tent with foil and place the pie in the fridge for at least 2 hours, or overnight to help the filling become firm. It can then be removed and kept at room temperature until sliced and served.
Notes
- When it comes to whiskey, you don't need anything complicated or expensive - something along the lines of Jack Daniels will do! (And by the way - the bourbon is optional.)
- When shopping, make sure to purchase full fat canned coconut milk found in the baking aisle (not lite canned coconut cream, or, coconut milk in the carton near the non-dairy milk options.)
- When making the filling, continue whisking just until it starts to thicken, do not walk away during this process!
- Soak your saucepan in warm or hot water soon after emptying the pie filling into the crust - this will make clean up a lot easier.
- It's best to make the pie the day before you plan to serve it. Leftover pecan pie will keep well at room temperature for 3 to 4 days.
Nutrition
Serving: 1slice | Calories: 479kcal | Carbohydrates: 49g | Protein: 3g | Fat: 31g | Trans Fat: 1g | Sugar: 34g