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Pecan Pie

Pecan Pie

  • Author: Kevin
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based, Gluten Free Option

Description

Discover an easy and delicious plant-based pecan pie recipe featuring a flaky crust, toasted pecans, and a rich, caramel-like filling sweetened with natural maple syrup and brown sugar. Perfect for holidays, celebrations, or cozy nights, this customizable pie delivers satisfying nutty flavors and a luscious texture suitable for a variety of dietary preferences.

Ingredients

Scale

Pie Crust

  • 1 plant-based flaky pie crust

Filling

  • 1 1/2 cups toasted pecans
  • 3/4 cup maple syrup (natural)
  • 1/2 cup brown sugar (natural)
  • 1/4 cup plant-based butter
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tsp apple cider vinegar
  • 1 tsp natural gelling agent
  • 1 tsp vanilla extract (natural)

Instructions

  1. Prepare the Crust: Press or roll the plant-based pie crust evenly into your pie dish. Gently prick the bottom with a fork to ensure even baking. Place the crust in the refrigerator to chill while preparing the filling.
  2. Toast the Pecans: In a dry skillet over medium heat, toast the pecans for about 5 minutes, stirring frequently. This enhances their natural oils and nutty flavor.
  3. Make the Filling: In a medium saucepan, melt the plant-based butter. Stir in the maple syrup (natural), brown sugar (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar, and vanilla extract (natural). Add the natural gelling agent and cook, stirring until the mixture thickens and becomes smooth.
  4. Combine and Bake: Pour half of the warm filling into the chilled pie crust. Evenly scatter the toasted pecans over the filling. Pour the remaining filling carefully over the pecans to coat them. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes until the filling is set and crust is golden brown.
  5. Cool and Serve: Allow the pecan pie to cool completely at room temperature, so the filling firms up. Serve topped with plant-based whipped cream or plant-based vanilla ice cream (natural) for an extra special touch.

Notes

  • Blind bake the crust for 10 minutes before adding the filling to prevent a soggy crust.
  • Stir half of the toasted pecans into the filling and sprinkle the rest on top for better nut distribution and texture.
  • Cover crust edges with foil if they brown too quickly to avoid overbaking.
  • Use fresh pecans whenever possible for the best flavor and crunch.
  • Cool the pie completely before slicing to ensure clean, beautiful servings.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 120 mg
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Keywords: pecan pie, plant-based pecan pie, gluten free pecan pie, vegan dessert, nutty pie, holiday dessert, maple syrup pie

Find it online: https://yumwayrecipes.com/pecan-pie/