Vegan Pecan Pie

Ingredients

• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold butter-flavored coconut oil
• 3 to 4 tablespoons refrigerated unsweetened coconut milk
• FILLING:
• 1-1/4 cups maple syrup
• 2/3 cup water, divided
• 3 tablespoons cornstarch
• 2 tablespoons butter-flavored coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1-1/2 cups chopped pecans
• 1/2 cup pecan halves
• Vegan vanilla ice cream, optional

Directions

1. In a large bowl, mix flour and salt; cut in coconut oil until crumbly. Gradually stir in enough coconut milk until mixture holds together when pressed. Shape into a disk. Cover and refrigerate 30 minutes or up to 2 hours.
2. On a lightly floured surface, roll dough into a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
3. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°.
4. In a small saucepan, combine maple syrup and 1/3 cup water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes. In a small bowl, whisk cornstarch and remaining 1/3 cup water until smooth. Gradually stir into pan. Return to a boil. Cook and stir until slightly thickened, 1-2 minutes. Remove from the heat. Stir in coconut oil, vanilla and salt. Stir in chopped pecans.
5. Pour into crust. Arrange pecan halves over top. Bake until puffed and golden (center will not be set), 30-35 minutes. Cool on a wire rack for 1 hour. Refrigerate overnight or until set. If desired, serve with vegan vanilla ice cream.

Vegan Pecan Pie Tips

Is this vegan pecan pie also gluten-free?

Nutrition Facts

1 piece: 563 calories, 37g fat (18g saturated fat), 0 cholesterol, 228mg sodium, 58g carbohydrate (31g sugars, 3g fiber), 5g protein.