Bryanna's Vegan Pecan Pie
photo by xstandforitx
- Ready In:
- 8hrs
- Ingredients:
- 10
- Yields:
-
9 inch pie
- Serves:
- 6
ingredients
- 1 -2 cup toasted unsalted pecan halves
-
filling
- 3⁄4 cup water
- 3⁄4 cup white beet sugar or 3/4 cup light unbleached cane sugar, see note
- 1⁄2 cup brown sugar (packed) or 1/2 cup sucanat
- 3⁄4 cup water
- 1 pinch salt
- 1⁄4 cup cornstarch or 1/4 cup wheat starch
- 4 1⁄2 4 1/2 tablespoons rum or 4 1/2 tablespoons Bourbon
- 2 tablespoons vegan margarine
- 1 teaspoon pure vanilla extract
directions
- NOTE: Use the white beet sugar/cane sugar AND the brown sugar/sucanat. it is NOT an OR. Use both white sugar and brown sugar.
- If you wish to try the maple syrup version of this I suggest googling Bryanna Grogan and Pecan pie. Do not sub arrowroot or kuzu.
- Mix the cornstarch with the 4 1/2 T water.
- Preheat the oven to 400°F Bake your crust for 3 minutes. Remove to rack.
- Combine water and sugars. Boil for 5 minutes. Add salt and dissolved cornstarch and whisk rapidly.
- Stir and cook over high heat until just thickened and clear. Remove from heat and add margarine and vanilla. Stir until melted. It will be liquidish.
- Pour into shell. Place pecan halves on top and press down a little into the mix. Place in middle of oven at 350°F Bake 30 minutes. It will be jiggly. It should set as it cools. Cool for at least 1 1/2 hours on rack then refrigerate until completely cooled and set.
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Reviews
-
I have to be contrary and say that it does NOT go without saying that the only way to make a pecan pie that tastes like a non-vegan pie is to make a non-vegan one. There are plenty of delicious plant-based foods out there that can make great tasting food without using animal products. Sorry! That said, I made this recipe having never even tasted Pecan Pie. I served it at a big Thanksgiving meal without disclosing that it was vegan, or that I had made it, and watched the reactions. Everyone seemed to enjoy the pie, and I did, too. I definitely think it can be improved, though. It has a very light taste, while I think Pecan Pie should be rather rich. In the future, I think I will use more margarine (Earth Balance Buttery Sticks are great), more brown sugar, and some Xantham Gum or Agar Agar to alter the filling texture a bit. It looked more like a caramel than anything. All in all, it's a recipe worth trying and improving upon.
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This was pretty good. I used part white sugar and part brown. I used a frozen pie crust and baked it for about 10 minutes before putting the filling in. When i cut into the pie i found out that the bottom of the crust did not cook. The filling is good, really, but, i think its missing something. Maybe next time i will add some refried beans (no joke).
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