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Vegan Pecan Pie

Vegan Pecan Pie

A Vegan Pecan Pie so good you would never know that it's vegan. It's fast and easy.

This is a version of Easy Pecan Pie served with Ice Cream by John65

“This is an easy change to make for your vegan friends.”

Recipe by franko

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(3)

Prep Time: 20 minutes

Total Time: 1 hour

Servings: 8 servings

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Ingredients

PIE CRUST
1 cups unbleached all-purpose flour
1/2 teaspoon salt
3-4 tablespoons cold water
1/4 cups AND 2 TBSP solid vegetable sortening
FILLING
2/3 cup barley malt syrup
2/3 cup maple syrup
1/2 cup non-dairy milk
5 teaspoons vanilla extract
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ginger
1/2 teaspoon cardamon
1/4 teaspoon salt
3 cups pecans
1 tablespoon golden flax meal

Directions

1PIE CRUST
2Stir the flour and salt together in a bowl. Remove 1/3 cup of the flour mixture and mix with the cold water to make a paste. Set this aside. With a pastry cutter or fork, cut the vegetable shortening into the remaining flour mixture until the texture become "pebbly." Add the paste to the flour-shortening mixture and mix until it can be shaped into a ball.
3Lightly flour your rolling surface (a clean countertop or large wooden board) and your rolling pin. Roll one portion of the pie dough at a time. Roll from the center out, lifting the roller at the end of the dough (rather than rolling back and forth). Roll to a 1/8-inch thickness.
4Have an 8- or 9-inch pie pan ready. The rolled dough circle should be at least 2 inches larger than your pie pan. Loosen the pastry from the rolling surface, fold it in half, lift it and lay it in the center of the pie pan. Unfold the pastry, gently working it into the pie pan, and press lightly. Trim off the excess dough with a knife. You can make a design around the edge of the pan using your fingers or a fork.
5PIE FILLING
6Preheat the oven to 350 degrees F. Poke the pie crust all over with the tines of a fork. Pour pecans into the crust and pre-bake for 20 minutes. Remove from oven to a rack.
7In a medium saucepan combine the barley malt syrup, maple syrup, non-dairy milk, vanilla, cinnamon, ginger, cardamom and salt. Simmer over low heat for 5 minutes and remove. Whisk in the golden flax meal. Pour the mixture over the pecans.
8Place the pie on a cookie sheet and bake at 350F for 30 more minutes. Remove from the oven, place on a rack and allow to cool before cutting with a sharp knife.

Categories: Desserts, Pies, American, Comfort Foods, Vegetarian

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Anonymous said:

use an egg replacer...Bobs Red Mills...1 tbsp powder to 3 tbsp water = 1 large egg...works very good for vegan sweet potato pancakes :)

10/26/2012 10:54:12 AM

CruisingVegan said:

Sadly, this recipe does not work to create a true filling that "sets". I wish I had not wasted the money on all of these ingredients or had followed my instinct to add a thickening agent. Unfortunately, I trusted the recipe and (because hope springs eternal) thought that it would work out in the end. The thin soupy filling has a nice flavor, but it does not create a real pecan pie that it can be presented to others as a vegan substitute for what they are used to eating. If anyone finds a vegan recipe that works for pecan pie, please contact me b/c this may be the only thing I haven't learned how to replicate over the years!

12/22/2011 7:36:02 AM

Anonymous said:

come on people. Anyone who is a vagan knows how to substitue. there are plenty of vegetable shortenings out there that are vegan. and soy, rice, almond, hemp.... milk, all vegan.

11/23/2011 8:00:36 PM

Anonymous said:

What's not vegan about vegetable shortening?

11/23/2011 5:02:14 PM

Anonymous said:

Vegetable shortening is vegan and I recommend the Spectrum Organic shortening which should be easy enough to find but even crisco vegetable shortening is vegan.

12/19/2010 4:51:02 PM

Anonymous said:

Seems like a decent recipe, though the pie crust IS NOT VEGAN due to the fact vegetable shortening IS NOT VEGAN! Perfect alternative is purchasing the Wholly Wholesome prepared crusts, they have all wonderful choices.

12/19/2010 8:44:43 AM

Anonymous said:

same issue with the milk...this recipe looks exactly the same and calls for 1/2 cup non-dairy milk. Good luck...I'm going for it! http://www.veganbaking.net/vegan-recipes/pies/pecan-pie.html

11/24/2010 11:14:08 PM

ericadove7 said:

I used 4 tablespoons of non dairy milk......hope it works. These ingredients were not cheap.

11/24/2010 10:14:42 PM

ericadove7 said:

How much non dairy milk???? I am right in the middle of making this!!! Help!

11/24/2010 9:44:36 PM

Anonymous said:

Trying to make this for Thanksgiving, so I will just have to experiment as I do not see how much non dairy milk you are supposed to use. Wish me luck...

11/24/2010 9:17:17 PM

Anonymous said:

I do not see the answers to these questions or where the recipe is updated. ???

11/24/2010 9:14:28 PM

Anonymous said:

ingredients do not list non-dairy milk, but the instructions say to mix non-dairy milk with the other ingredients. How much milk am i supposed to use?

11/17/2010 3:57:50 PM

TBSPErin said:

I see what you mean! We went ahead and updated this recipe to be more clear. I think there was some areas of the recipe that were unclear and some ingredients that weren't vegan. Hope this is more clear Renee.

11/12/2010 1:33:16 PM

Anonymous said:

yeah what's with this recipe?

11/8/2010 10:35:16 PM

soulmates7 said:

I need some help with this recipe. I dont understand the recipe where it says• 1/4 cup cornstarch, mixed with 4 1/2 water what does that mean? 4 and 1/2 cups of water? also in the directions it says: In a medium saucepan combine either the water and sugar mixture OR the maple syrup with the second 3/4 c. water........what do you mean by the 2nd 3/4 c. water? also, if you use the water and sugar mixture then you dont use the maple syrup and water? please explain this more clearly, thanks Renee

11/27/2009 7:04:51 PM