Vegan Pecan Pie

I took my mom’s old pie recipe with just 6 ingredients and started from scratch to convert this to vegan.  Back to basics and you know, I’ve been saying it all along, (insert note to self) you don’t NEED to complicate it.  With few substitutions, this is vegan pecan pie made easy.  Easy as…well, pie.  Recipe courtesy of Aimee Stock from The Veg Life.

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Votes: 3
Rating: 4.67
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Servings 10 servings
Prep Time 45 minutes
Cook Time 55 - 70 minutes
Submitted By Aimee Stock from The Veg Life
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Servings 10 servings
Prep Time 45 minutes
Cook Time 55 - 70 minutes
Submitted By Aimee Stock from The Veg Life
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Prepare either dough by placing all ingredients (except water) into a food processor and pulse until a coarse meal forms. Add the water, 1 Tbl at a time just until the dough starts to form.
  2. Shape into a disk, wrap in plastic and chill until ready to use.
  3. On a floured surface, roll the dough to 1/4" thick and place into a pie dish, crimping edges.
  4. For the filling, combine all ingredients stirring to combine. Fold in the chopped pecans at the end and pour into prepared pie crust. Lastly, top with whole pecans, if desired.
  5. Bake at 350 degrees until dark, thick and bubbly. About 55-70 minutes. It will still be liquid-y until it cools. It will continue to set until it comes to room temperature. For a clean slice, refrigerate for one hour. Store in the refrigerator.
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