Vegan Pecan Pie

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Servings: 8

Cook Time: 60

Prep Time: 20

Total Time: 1 hour, 20 minutes

This Vegan Pecan Pie is the perfect sweet indulge from a classic dessert staple with a beautiful, sweet twist-----a hint of caramel. This pie is completely dairy-free, vegan, and made from toasted pecans, pecan caramel creamer, Agave, organic brown sugar, warm spices, and no corn syrup and is housed with a simple cinnamon-infused, buttery, and flaky crust. This recipe is sure to please the crowd during the Holiday season, one slice and bite at a time.

 

INGREDIENTS

Cinnamon Crust:

  • 1 cup ice cold water
  • 2 Tablespoons apple cider vinegar
  • 3 cups organic all-purpose flour
  • 1 Tablespoons ground cinnamon
  • 2 Tablespoons organic pure cane sugar
  • pinch of sea salt
  • 1 cup vegan buttery sticks, cold + cubed (You can also use cold vegan butter)

Pecan Filling:

  • 2 Tablespoons flaxseed meal + 4 Tablespoons warm water
  • 4 cups Halved Pecans
  • 1 cup Califia Farms Pecan Caramel Creamer
  • 2 Tablespoons Agave 
  • 1/2 cup organic brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground all-spice
  • ½ teaspoon ground nutmeg
  • 2 Tablespoons Arrowroot Starch

Other:

  • 2 Tablespoons vegan butter, melted

 

METHOD

For the Crust:

  1. In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
  2. In a large bowl, add the flour, pinch of cinnamon, sugar, and salt, whisking them all together.
  3. Add the cubed vegan butter sticks (or regular scooped vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  4. Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tablespoon of cold water at a time, until it’s moistened BUT not too wet!**
  5. Once you’re able to form it into a ball, wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 ½ hours.
  6. A few minutes (20 minutes or so) before the chill time is set to be over, make the Pie Filling.

For the Filling:

  1. Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Meanwhile, add the flaxseed meal and warm water together and stir until well combined. Let sit for 5-7 minutes until it appears thick like paste. Set aside.
  3. Add halved pecans atop baking sheet, spreading them out evenly and toast them for 10-15 minutes or until browned and fragrant. Remove from oven and let cool.
  4. In a large bowl, mix together the creamer, flaxseed mixture, Agave, brown sugar, vanilla, salt, cinnamon, allspice, nutmeg, arrowroot, stirring everything together until completely smooth and combined. Set aside.

Assembly:

  1. Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust dish; working it around evenly. Be sure to do any trimming, folding or tucking of any excess pie crust dough.
  2. Add cooled toasted pecans atop crust, evenly spreading them around until they cover the entire bottom crust.
  3. Pour pie filling mixture over pecans and lightly brush the tops of the pie crust with melted vegan butter.
  4. Bake for 60-65 minutes at 350 degrees Fahrenheit, until crust becomes golden brown and the center of the filling is only ‘slightly jiggly’ if not fully set. **NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper or a pie crust shield halfway through, leaving the middle opened and exposed.**
  5. Once done, remove pie from oven and cool completely, about 2 hours minimum.
  6. To serve, slice pie and add to your favorite plate and top with Cocowhip or vegan ice cream, if desired.