In early December of 2020, I decided I wanted pecan pie. I’ve never had it before, so I didn’t know that it’s not the easiest thing to make anyway. Add in that I needed it to be vegan, and every recipe I found talking about how difficult it is, how it took them multiple attempts to get it to set, or it had all sorts of ingredients I couldn’t find.
I did a bit of thinking, read every recipe I could find, vegan or not, and the end result is a pecan pie that’s delicious, only needed ingredients I already had, and was super easy. I did cheat and use a pre-made crust, but I didn’t want to put hours of time into dough if my pie didn’t set!
- 1/2 cup pitted dates
- 1/2 cup tinned coconut milk
- 1/2 cup brown sugar
- 1/4 cup golden syrup
- 3 tbsp cornflour
- 3 cups pecans
- 1/2 tbsp vegan butter
- Pre-made pie crust
As you can see, it’s a pretty compact ingredients list, though the pecans are pricey I won’t lie! Many recipes stated you must use full fat coconut milk, but I used reduced fat since it was what I had, and that was fine. Also, I personally hate it when vegan recipes have dates in them, but I thought it’d really help with both sweetness and firmness, and I think I was right! So, let’s get into how to make it!
The very first thing you want to do is prepare your crust. Of course do this appropriately for the crust you’re using. For me, I rolled in out, shaped it to the pie tin, pricked the bottom many times with a fork, and baked it for seven minutes, until it was just barely baked on the outside. Then, I let it cool while I prepared the filling.
Add the coconut milk, brown sugar, dates, golden syrup and cornflour to a blender, and pulse until it looks smooth, then add half a cup of pecans and blend until the nuts all look uniformly broken down.
I then roughly chopped and toasted my remaining pecans. Add your vegan butter to a pan on a medium head, let it melt, then add your pecans. Stir them constantly, trying to not let any touch the bottom for too long, for around ten minutes. They should smell amazing, and I go a lot by the smell to figure out when they’re done, but as long as they’re not burnt they’ll be fine!
Once they’re done and off the heat, get another pan and pour your coconut/sugar/etc mixture into a pan, set it to a medium heat and again stir as it warms up. I stirred mine over the heat for about 15 minutes, during which time it thickened a good bit and gained a slightly darker colour. For the last five or so minutes, I added the toasted pecans too. I didn’t manage to take any picture of this part though, because I was so worried about burning it or getting burnt!
From there it’s as simple as pouring the mixture into your crust and baking it at 200c for around 25 minutes. You’ll want to keep an eye on it, and you may need to tent some tinfoil around the crust if it gets too dark.
I let it cool on the side for about twenty minutes, then dug into some delicious, warm pie! It would have been better with some ice cream, but at least I didn’t have to wait overnight to try a slice!
I’m so proud of this pie still it’s a bit silly. All my past pies have failed, so having read sooo many people say this is the hardest pie to make, and having it be the pie I succeeded at feels like a great show of how much my vegan baking skills have grown!
If you try out this recipe, please let me know how it goes!