Monday, November 23, 2009

Vegan Pecan Pie Oh my!

I cant contain my excitement, I've finally got the guts to attempt making a vegan pecan pie. Pecan pie isn't just one of my favorite holiday desserts, but one of my all-time favorite desserts, period! I don't know what it is about this pie that is so comforting to me..maybe the holiday memories of enjoying it with family, the different textures, the crunchy nuts paired with the gooey sweet goodness, the flaky crust...

But when I became vegan I thought I'd have to give up the goods for life. But I did a little research online and came across a great vegan pecan pie recipe, with great reviews to boot. With Thanksgiving a few days away, I thought what better time to try it out.

Here is the recipe I used, only I added a dash of cinnamon to the wet mixture.


Makes one 9” pie

NOTE: I use cornstarch or wheat starch because they are the most reliable as far as results go. I have not tried this with arrowroot or kuzu, so I can’t say what the results would be with either of them.

9” pie crust, unbaked (see my low-fat oil pastry below)

1-2 c. toasted, unsalted pecan halves


You have two choices for the sweetener:

1.) 3/4 c. water plus 3/4 c. white beet sugar or light unbleached cane sugar AND 1/2 c. brown

sugar (packed) or Sucanat (granulated sugar cane juice)

OR 2.) 1 and 1/2 c. maple syrup


3/4 c. water

pinch salt

1/4 c. cornstarch (can be organic) (or wheat starch)

mixed with 4 and 1/2 T. cold water OR rum or bourbon

2 T. vegan margarine, such as Earth Balance or Soy Garden

1 tsp. pure vanilla extract

Preheat the oven to 400 degrees F. Poke the pie crust all over with the tines of a fork and pre-bake for 3 minutes. Remove from oven to a rack.

In a medium saucepan combine either the water and sugar mixture OR the maple syrup with the second 3/4 c. water. Bring to a boil and boil for 5 minutes. Add the salt and the dissolved cornstarch, whisking vigorously. Stir and cook over high heat just until the mixture thickens and is clear. Remove from heat and stir in the margarine and vanilla—stir til the margarine is melted. The mixture will still be fairly liquid.

Pour this into the pre-baked pie shell. Arrange the pecan halves on top, pressing them down into the mixture a little. Place the pie in the middle of the oven and immediately reduce the heat to 350 degrees F. Bake 30 minutes. The filling will still be “jiggly”—don’t worry; it will set as it cools. Cool on a rack for about 1 and 1/2 hours, then refrigerate until thoroughly cooled and set. Serve with vanilla non-dairy “ice cream” such as Tofutti, Soy Delicious or Soy Dream.


And for the crust I used the following recipe:

* 1 1/2 cups flour (can be white or whole wheat or combo of both)
* 1/2 teaspoon salt
* 2 tablespoons sugar (vegan is best)
* 1/2 cup oil
* 2 tablespoons orange juice (or vegan soymilk)

In a large bowl place all of the dry ingredients.

Add Orange Juice, mix with a fork

Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 for 10 -12 minutes.


Now,the only problem is, how am I going to manage to stop myself from devouring the entire pie? This might be a little tricky...Enjoy!

1 comment:

  1. I used to love pecan pie, I'm going to try making this vegan version :)