Vegan Pecan Pie Recipe Easy

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EASY PECAN PIE

You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.

Provided by Jackie Smith

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 7



Easy Pecan Pie image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat together the eggs, corn syrup, sugar, butter and vanilla.
  • Arrange pecans in bottom of pie crust and pour mixture over.
  • Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

Nutrition Facts : Calories 500.3 calories, Carbohydrate 69.2 g, Cholesterol 85 mg, Fat 24.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 247.6 mg, Sugar 36.7 g

1 (9 inch) unbaked pie crust
3 eggs, beaten
1 cup dark corn syrup
1 cup white sugar
¼ cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves

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.

Provided by Petra Paredez

Yield Makes one 9-inch (23-cm) pie

Number Of Ingredients 9



Vegan Pecan Pie image

Steps:

  • Preheat the oven to 400°F (205°C).
  • 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.
  • 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.
  • 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.

¾ cup (165 g) packed light brown sugar
¼ cup (30 g) tapioca flour
¾ teaspoon salt
½ cup (120 ml) coconut oil, melted over low heat, if needed
¾ cup (180 ml) maple syrup
½ cup (120 ml) almond milk
2 teaspoon vanilla
1 bottom crust of Vegan Pastry Dough, crimped (½ recipe)
1 cup (120 g) pecan halves

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