Vegan Pecan Pie
Ingredients
The filling
-
¼
cup
vegan butter
-
1½
tablespoons
cornstarch
-
1
cup
agave nectar or maple syrup
-
¼
cup
brown sugar or cane sugar
-
3
servings
Bob’s Red Mill Egg Replacer egg substitutes or flax eggs
-
½
teaspoon
cinnamon powder
-
¾
teaspoon
sea salt
-
¾
teaspoon
vanilla extract
-
2
cups
pecans, roughly chopped
The crust
-
1
recipe
Gluten Free Vegan Pie Crust or store-bought pie crust
Instructions
- Preheat the oven to 350°F (180°C).
- Pre-bake the pie crust in a deep 9" pie pan for 10 minutes, then let it cool on a wire rack.
- Melt the vegan butter in a microwave-safe bowl and whisk in the cornstarch until dissolved.
- In a large bowl, combine all pie ingredients except the pecans and whisk until well incorporated.
- Arrange the pecans evenly in the bottom of the pie crust.
- Pour the filling mixture over the pecans, ensuring they are well covered.
- Bake for 50 minutes in the center of the oven, until slightly wobbly.
- Cool completely on a wire rack before slicing.
Nutrition Facts (estimated)
Servings
10 slices
Calories
274
Total fat
18g
Total carbohydrates
26g
Total protein
2g
Sodium
213mg
Cholesterol
0mg
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