Vegan Pecan Pie is a tricky beast. I had all but given up on finding a recipe that didn’t taste too “vegan.” This recipe was originally adapted from a Land o’ Lakes recipe by Lacey of Avocados and Ales. I’ve reworked it further to simplify it for my pantry staples. This rustic, cast iron version is a perfect addition to a Thanksgiving table.
Vegan Pecan Pie Recipe
Vegan Pecan Pie recipes are a little tricky to come by, but this version holds up to even the harshest non-vegan critics!
- 170 grams vegetable shortening (3/4 cups)
- 224 grams flour (1 3/4 cups)
- 66 grams granulated sugar (1/3 cup)
- 140 grams pecans, chopped (1/3 cup)
- 1/4 tsp iodized salt
- 135 grams granulated sugar (2/3 cup)
- 375 grams light corn syrup (1 1/4 cups)
- 75 grams blackstrap molasses (1/4 cup)
- 40 grams VeganEgg (8 tbsp)
- 1 1/2 cup very cold water
- 6 tbsp flour
- 2 tsp vanilla extract
- 1 tsp iodized salt
- 1 1/2 cups pecans
- food processor
- kitchen scale or measuring cups
- 12 inch cast iron skillet
- large mixing bowl
Preheat oven to 350 degrees F. In food processor, pulse all crust ingredients into a sandy crumb-like mixture. If no food processor is available, combine all ingredients except pecans with a fork, then stir in chopped pecans.
Press into skillet. A fork or offset spatula will help. Parbake 30 minutes or until it begins to brown.
While the crust bakes, whisk water and VeganEgg in large mixing bowl. Whisk in the rest of the non-pecan ingredients. Pour into pan. It may sizzle a bit. Scatter pecans over the top. Bake for 60 minutes. Cool overnight.
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