Vegan Pecan Pie

thanksgiving dessert pie bake pecan nut soy free peanut free dairy free vegan vegetarian

Petra Paredez

Makes one 9-inch (23-cm) pie

Source

Ingredients

¾ cup (165 g) packed light brown sugar

¼ cup (30 g) tapioca flour

¾ teaspoon salt

½ cup (120 ml) coconut oil, melted over low heat, if needed

¾ cup (180 ml) maple syrup

½ cup (120 ml) almond milk

2 teaspoon vanilla

1 bottom crust of Vegan Pastry Dough, crimped (½ recipe)

1 cup (120 g) pecan halves

Method

Preheat the oven to 400°F (205°C).

In a large bowl, combine the sugar, flour, and salt. Mix thoroughly with a whisk so that the starch is evenly dispersed, then whisk in the coconut oil. Add the maple syrup and whisk thoroughly, followed by the almond milk and vanilla.

Place the pie dish with bottom crust on a baking sheet. Pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Sprinkle the pecans over the top or arrange the nuts in concentric circles if you’d like an especially elegant presentation. Bake the pie for 10 minutes, then reduce the heat to 350°F (175°C) and bake for 40 minutes more. The filling should be thick and bubbling at the edges.

Transfer the pie to a cooling rack and allow to cool to room temperature before serving. The pie will keep for up to 1 week at room temperature.