I made this recipe for vegan pecan pie for Thanksgiving, and my vegan daughter was quite happy with it. Unlike most vegan pie recipes this one didn’t use corn syrup and it wasn’t too sweet. It had the right consistency, however, and the pie set perfectly – no need for eggs.
I was cheap and made it using a Safeway refrigerated pie shell and it was horrible! There are far better vegan pie shells out there. The filling, though, was good:
- 1 pie shell
- 3/4 cup canned coconut milk
- 3 Tbsp cup corn starch
- 2 Tbsp vegan butter
- 6 oz pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 tsp salt
Preheat oven to 350°F. Bake pie crust for 7 minutes. Set aside to cool.
In a bowl. whisk together the coconut milk and corn starch until dissolved. Set aside.
Heat butter in a small saucepan over medium heat until it melts. Add the pecans and cook, stirring constantly, for 30 seconds. Whisk in the coconut milk mixture, brown sugar, maple syrup, vanilla extract and salt.
Pour the mixture onto the pie crust. Bake in the oven for 30 minutes. Cool on the counter for two hours and then let cool completely on the fridge.