Vegan Pecan Pie
Total Time: Prep: 50 min. Bake: 30 min. + chilling，Makes: 8 servings
Ingredients
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter-flavored coconut oil
- 3 to 4 tablespoons refrigerated unsweetened coconut milk
- FILLING:
- 1-1/4 cups maple syrup
- 2/3 cup water, divided
- 3 tablespoons cornstarch
- 2 tablespoons butter-flavored coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1-1/2 cups chopped pecans
- 1/2 cup pecan halves
- Vegan vanilla ice cream, optional
Directions
- In a large bowl, mix flour and salt; cut in coconut oil until crumbly. Gradually stir in enough coconut milk until mixture holds together when pressed. Shape into a disk. Cover and refrigerate 30 minutes or up to 2 hours.
- On a lightly floured surface, roll dough into a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°.
- In a small saucepan, combine maple syrup and 1/3 cup water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. In a small bowl, whisk cornstarch and remaining 1/3 cup water until smooth. Gradually stir into pan. Return to a boil. Cook and stir until slightly thickened, 1-2 minutes. Remove from the heat. Stir in coconut oil, vanilla and salt. Stir in chopped pecans.
- Pour into crust. Arrange pecan halves over top. Bake until puffed and golden (center will not be set), 30-35 minutes. Cool on a wire rack for 1 hour. Refrigerate overnight or until set. If desired, serve with vegan vanilla ice cream.
NutritionFacts
1 piece: 563 calories, 37g fat (18g saturated fat), 0 cholesterol, 228mg sodium, 58g carbohydrate (31g sugars, 3g fiber), 5g protein.
