Vegan Pecan Pie: A Sweet and Savory Treat
Vegans can enjoy the classic flavors of pecan pie with this delicious and easy-to-make recipe. This vegan version is made with a flaky, buttery crust and a rich, gooey filling that's bursting with the flavor of pecans.
Ingredients
For the crust:
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) vegan butter, cold and cut into small cubes
* 1/4 cup ice water
For the filling:
* 1 cup maple syrup
* 1/2 cup packed light brown sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1 cup chopped pecans
Instructions
1. Make the crust: In a large bowl, whisk together the flour and salt. Add the butter and use your fingers to work it into the flour until it resembles coarse crumbs. Add the ice water one tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven: Preheat the oven to 350 degrees F (175 degrees C).
3. Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Crimp the edges as desired.
4. Make the filling: In a large bowl, whisk together the maple syrup, brown sugar, cornstarch, salt, and vanilla extract. Stir in the pecans. Pour the filling into the pie crust.
5. Bake the pie: Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is set. Let the pie cool completely before serving.
Tips
* For a richer flavor, use dark maple syrup.
* If you don't have a pie plate, you can use a 9-inch springform pan.
* To make the pie ahead of time, bake it and let it cool completely. Wrap the pie in plastic wrap and refrigerate for up to 3 days. When ready to serve, let the pie come to room temperature for at least 30 minutes before unwrapping.