The best vegan pecan pie
Some recipes are perfect on the first attempt.
Other recipes, such as my vegan brownies and this classic vegan pecan pie, require more effort.
My first healthy pecan pie experiment was a disaster.
Even my father wouldn’t eat it! And he eats anything!
This story is happy, as the recipe for rich, gooey, and delicious homemade pecan pies, even without eggs, dairy, or corn syrup, ends happily.
Healthy pecan pie made with plants
Let’s discuss the pie’s great things since I’ve already discussed what it doesn’t have.
Pecans are rich in magnesium, iron, and calcium.
These are also rich in fiber and heart-healthy unsaturated fats. Instead of eggs, I used flax eggs. Flax seeds are a superfood that is high in Omega-3s. They have also been proven to lower cholesterol and inflammation.
Blackstrap molasses is a nutritional powerhouse that I used to replace the corn syrup in traditional pecan pies.
Blackstrap molasses is something I have written about before. One tablespoon of blackstrap molasses contains over 20% of your recommended calcium and iron intake!
Use any pie crust, even a gluten-free, vegan pecan pie.
Below is the recipe for the vegan crust that I used.
The ingredients say that you can use mini chocolate chips if you like. I prefer them because they give you more chocolate per bite.
This time, however, I didn’t add any chocolate chips (for the first time!) because I had already posted a Healthy Chocolate Pecan Pie on my blog.
The nut butter will add richness and depth to the filling. I recommend neutral butter such as pecan butter, almond butter, or cashew.
If you prefer, you can use a dairy-free butter spread instead. To make it healthier, use non-hydrogenated butter spreads instead of margarine.
How to make vegan Pecan Pie
Prepare the crust ahead of time and put it aside if you are using the recipe or a homemade one.
All ingredients for the pecan pie, except the garnishes, should be whisked together and chilled for at least 30 minutes. You can do this step the night before if you wish to let it set overnight.
If your flax is of good quality, you should notice that the mixture has thickened when it’s been in the fridge.
Preheat the oven to 350 degrees Fahrenheit. The filling can be poured into a prepared or store-bought pie crust. Add the extra pecans to your liking.
Bake for 35 minutes on the center rack. Let the pie cool in the oven without opening it even a little. Slice and enjoy.
After cooling, store leftover vegan pie in an aluminum foil-covered container or airtight container in the fridge for up to five days.
One cup of chopped pecans
Molasses (blackstrap, regular or 2 tbsp)
1/4 cup pure maple or agave syrup
Three tablespoons of nut butter OR vegan butter
1/4 cup flax meal in 1/3 cup water
2 tbsp Bourbon OR 1 tbsp additional water
1 1/2 tsp pure vanilla extract
Half a teaspoon of salt
Optional: 1/2 cup mini chocolates, a pinch of nutmeg, etc.
Pecans can be used as a garnish.
You can use any store-bought or homemade 9-inch pie crust. I used this recipe: 1 3/4 cups whole wheat or flour, 1/2 teaspoon salt, 1/3 cup coconut or vegetable oil, and as much water as needed. Stir all ingredients together to make a dough. Add more oil or water if the dough is too dry. If the mixture is too sticky, you can add more flour. Press into a pie dish. It’s possible to pre-bake for 10 minutes at 400 F, but it will still work if you do not. If you do not like the taste of maple syrup, feel free to substitute molasses. The flax meal will help thicken the mixture. If the flax meal is good, it will reduce the mix. Noticeably thicker When you remove it.) Preheat oven to 350 F. Pour the filling into a crust. If desired, arrange the extra pecans on top. Do not open the oven door after 35 minutes on the middle rack. Let it sit for an additional ten minutes.