Bryanna's Vegan Pecan Pie Recipe
From Byranna Grogan's recipes. I do need to note this will NOT taste like non Vegan pecan pie. If you are seeking that taste the only way to get it is to make a non Vegan pie.
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
Instructions
- 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.
Add Your Own Notes
Nutrition
Serving: 111gCalories: 206kcalCarbohydrates: 25.2gProtein: 1.6gFat: 11.9gSaturated Fat: 1gSodium: 33.6mgFiber: 1.6gSugar: 18.5g
Tried this recipe?Let us know how it was!