We’re officially one week away from Thanksgiving! Can you tell I’m excited?
As a food blogger, it is important to post varied content so that followers remain engaged. Mixing up your recipe feed with entrees, desserts, snacks, and sides is crucial.
Well, I am ignoring that credo this week and focusing on everyone’s favorite part of the fourth Thursday in November…PIE.
And technically, the recipe I posted before this was a “tart,” so I think that’s diverse enough😂
Folks, Pecan Pie is HAPPENING.
Many people steer clear of this nutty dessert due to it’s reputation of being sickly sweet. Like so saccharine that you can only stomach a couple of bites. I am happy to report that is not the case today!
This pie is totally plant based and can be gluten-free if you use a gluten-free flour in your crust (or take the easy way out with a store-bought crust like me).
There is a relatively low amount of added sugar as well (comparatively), which helps keep this pie in the delectable-but-not-sickly dessert realm.
With a ready-made crust, this took about 15 minutes to pull together and another 30 to bake. Since I am VERY impatient, I decided to cool this quickly in the freezer for about 45 minutes (so I could try a slice of course) and then chill the rest of the way in the fridge overnight. I am happy to say the texture was not at all affected! It’s still probably better to whip this up the night before serving however, just to insure an even cool.
Pecans are expensive so if you can snag a bag at Costco/Sam’s Club, I am jealous! This is a once-a-year dish so I didn’t feel too bad about the splurge.
If you decide to make this for your Thanksgiving table, please let me know by tagging @garlic_head on Instagram; I so enjoy you lovely creations!
- I do not recommend light coconut milk as a substitute; the fat content is crucial for success here.
- Brown sugar should work in place of coconut sugar.
- 1 pie crust (homemade or store bought)
- ¾ cup of full fat coconut milk
- 3 TBS corn starch
- 2 TBS vegan butter
- 2 cups whole pecans
- ⅓ cup +2 TBS coconut sugar
- ¼ cup maple syrup or agave
- 2 tsp vanilla extract
- Pinch of salt
- Preheat your oven to 350 degrees F. When ready, bake your empty pie crust for 6 - 8 minutes, watching to insure the edges do not burn. While this is happening, whisk in a medium bowl your coconut milk and cornstarch to form a slurry. Set aside.
- In a wide skillet or saucepan on the stovetop, heat vegan butter over medium until melted. Add pecans, coat with butter, and toast for about 2 minutes, stirring frequently. Add coconut milk/cornstarch mixture, coconut sugar, maple syrup, vanilla and salt and combine. Remove from heat.
- Carefully pour filling into your par-baked crust. If you have leftover pecans, now is the time to press them into any gaps on the pie surface. Bake at 350 for 30 minutes, remove from oven, and let cool (ideally overnight).