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Vegan Pecan Pie
This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.
👥 9 Servings👤 Petra Paredez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 400°F (205°C).
2
In a large bowl, combine the sugar, flour, and salt. Mix thoroughly with a whisk so that the starch is evenly dispersed, then whisk in the coconut oil. Add the maple syrup and whisk thoroughly, followed by the almond milk and vanilla.
vanilla2 teaspoon(120 g) pecan halves1 cup
3
Place the pie dish with bottom crust on a baking sheet. Pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Sprinkle the pecans over the top or arrange the nuts in concentric circles if you’d like an especially elegant presentation. Bake the pie for ⏱️ 10 minutes, then reduce the heat to 350°F (175°C) and bake for ⏱️ 40 minutes more. The filling should be thick and bubbling at the edges.
4
Transfer the pie to a cooling rack and allow to cool to room temperature before serving. The pie will keep for up to 1 week at room temperature. Head this way for more of our best vegan desserts →
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