Easy Vegan Pecan Pie
This Easy Vegan Pecan Pie is just what your dessert table needs! Made with just 8 healthier ingredients and ready in under and hour!
Calories: 302kcal
Ingredients
- 1 pie crust homemade or store bought
- ¾ full fat canned coconut milk
- 3 TBS corn or arrowroot starch
- 2 TBS vegan butter
- 2 cups whole pecans
- ⅓ cup + 2 TBS brown sugar
- ¼ maple syrup
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- 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).
Nutrition
Calories: 302kcal | Carbohydrates: 24.9g | Protein: 3.1g | Fat: 22.1g | Saturated Fat: 3.3g | Polyunsaturated Fat: 18.8g | Sodium: 198mg | Fiber: 2.4g | Sugar: 13g
