Vegan Pecan Pie

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This mouth-watering Vegan Pecan Pie is the perfect Thanksgiving and fall dessert option. It features a soft, delicious filling and is topped with roasted pecans. Serve this tasty pie cool or at room temperature.

Prep Time30

Cook Time30

Chill time3

Total Time4

Course: Dessert

Cuisine: American, Southern

Servings: people

Calories: 465kcal

Author: Jen Sim

Equipment

1 Pie dish
1 Rolling Pin

Ingredients

Dough

170 g Plain flour
1 pinch of salt
1 tablespoon of Sugar
80 g of vegan margarine
3 tablespoon ice water

Filling

50 g Coconut oil
100 g Muscovado sugar
3 tablespoon Corn starch
3 tablespoon Agave syrup
300 ml Coconut milk
150 g + 50 g for Pecans garnish
1 teaspoon Orange extract
½ teaspoon Ground cinnamon

Instructions

Pecan Pie Dough

Add plain flour salt and sugar to a deep bowl. Whisk the ingredients together until well combined.
Next, add diced frozen vegan margarine to the flour mixture. Stir the margarine with flour and sugar with your hands or using a mixer.
Pour in ice water and knead the mixture until you get a soft, smooth dough. Then, cover the bowl with cling film and refrigerate the dough for 15 minutes.

Pecan Pie Filling

Melt coconut oil in a saucepan and add the chopped pecans. Do not use all of the nuts as you will need some for garnish.
Next, add the muscovado sugar and stir with a spatula on low heat.
Pour coconut milk into a saucepan, add orange extract and agave syrup. Before adding starch, stir it with a little coconut milk or water in a separate cup then pour the starch mixture into the saucepan. This will make the perfect lump-free filling.
Heat the filling on low heat and stir for another 2-3 minutes. Once the filling thickens, turn off the heat.

Assemble Vegan Pecan Pie

Preheat oven at 175C/350F. Take out the chilled dough and place it between two sheets of baking paper. Roll the dough out into a thin layer.
Grab a tart dish and cover it with the dough. Cut off the excess dough using a knife then, use a fork to make holes in the dough to prevent it from puffing up when baking.
Place the tart in the freezer for 15 minutes. Then, cover the dough with foil and fill with dried rice or beans. Bake for 15 minutes.
Remove the rice or beans from the tart carefully. Then, transfer the pecan pie filling into the pastry base and smooth it out evenly. Place the pecans on top of the filling as shown.
Place the dish in a hot oven and bake at 175C/350F for another 30 minutes. Then leave the pie to cool completely on the table. Alternatively, you can refrigerate the pie or serve it right away with a scoop of ice cream or whipped cream.

Notes

Weighing: Use a kitchen scale to measure the ingredients
Butter: Wear vinyl gloves on your hands so the margarine doesn’t melt too quickly while stirring.

Nutrition