Vegan Pecan Pie
by Karissa's Vegan Kitchen
Easy vegan pecan pie with a custard-like filling. This classic dessert is totally egg-free and packed with chopped pecans!
Servings: 8
Calories: 371kcal
Ingredients
- single pie crust
- 1 cup coconut milk full-fat, canned
- ⅓ cup maple syrup
- ½ cup brown sugar
- 3 tablespoons corn starch
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons vegan butter
- 2 cups halved pecans roughly chopped
Instructions
- Prepare the pie crust and press into a 9-inch pie pan. Preheat oven to 425°F.
- In a medium-sized pot, whisk together the coconut milk, maple syrup, brown sugar, corn starch, vanilla extract, cinnamon, and salt until the corn starch is dissolved. Add the butter to the pot.
- On medium heat, bring to a simmer, stirring frequently. Remove from the heat as soon as it starts bubbling. At this point, it should be thickened.
- Stir in the pecans.
- Pour the filling into the pie pan. Use a spatula or spoon to spread the filling out evenly. Trim and crimp the edges of the dough as desired.
- Bake for 30 mins. Use a pie crust shield or aluminum foil to prevent the edges of the pie crust from burning.
- Remove from the oven and wait at least 30 minutes before serving.
Nutrition
Calories: 371kcal | Carbohydrates: 30g | Protein: 3g | Fat: 28g | Saturated Fat: 8g | Sodium: 127mg | Potassium: 212mg | Fiber: 2g | Sugar: 22g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg