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Vegan Pecan Pie

Vegan Pecan Pie

Ingredients

  • Pie Crust

  • Filling

Directions

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I’m a little bit obsessed with Waitress the Musical, and when I say a little bit I mean a lot. I was lucky enough to see the show in November and I also received the recipe book for Christmas (after many, many hints). I haven’t tried any of the recipes yet as I’ve become vegan since then but the other weekend I decided to try and veganise a recipe and my vegan pecan pie is the result.

I had never tried pecan pie before until a few weeks ago when I went out for a meal with my family and they had a vegan maple and pecan pie. It was absolutely delicious and that’s what made me decide to give it a go. I’m pretty good at turning a regular recipe into one that is suitable for vegans. The only thing I do have trouble with is eggs. I’ve tried a few egg substitutes. Some have been great and some not so much (I’m looking at you brownies). I guess it depends on what you’re baking and the role the egg plays in it.

Vegan Pecan Pie

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After a bit of searching I thought I’s give vegan yoghurt a go. I did have to bake it for longer than the original recipe and I think it might not have been as set as it should have but then again I’ve only got that one slice of pecan pie to compare it to.

It’s a very sweet pie so you probably only need a little slice but obviously I ate about three slices in one day because that’s how I roll. If you like a good pie you can also check out my chocolate and peanut butter pie with an Oreo crust!

Original recipe from The Waitress Pie Book. Makes enough to fill a 9 1/2 inch deep pie dish (I’m pretty sure mine was bigger hence the large amount of crust in the photos).

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Step 1
Mark as Complete

For the Pie Crust

Mix together the flour, cornflour, icing sugar, orange zest and salt. Rub in the shortening and vegan margarine (or pulse in a blender) until most of the margarine is rubbed in. A small pieces are OK. Mix in three tablespoons of very cold water. If the dough does't come together add another tablespoon. Tip out onto cling film, flatten into a disk and chill for at least 30 minutes.

Step 2
Mark as Complete

Once chilled, roll the dough out on a lightly floured surface into a 12 inch round about 1/2cm thick. Transfer to a 9 1/2 inch greased pie tin and press into all the edges. Cut the excess off leaving a small overhang. Crimp or decorate as you like. I did a simple pastry twist. Chill for a further 30 minutes.

Step 3
Mark as Complete

Preheat the oven to 170/160ºc fan and place a large baking tray in the oven to warm up. Melt the margarine in a large saucepan and whisk in the light brown sugar. Take it off the heat and whisk in the cornflour, maple syrup, golden syrup, vanilla extract, orange zest and salt. Once combined, add the yoghurt and mix until smooth and finally whisk in the flour.

Step 4
Mark as Complete

I picked out all the nice looking pecans and poured the remaining broken pieces into the mix (about 1/2 cup). Pour the filling into the pie crust and decorate with he remaining nice looking pecans. Place on the hot baking tray in the oven and bake for 40 minutes. Cover with foil and bake for a further 40 minutes. It may still be quite runny but it will firm up as it cools.

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  • 49 Views
  • 3 hrs 20 mins
  • Serves 12
  • Medium
  • 170/160ºc fan

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Ingredients

Adjust Servings:
Pie Crust
90g Plain Flour
60g Cornflour
30g Icing Sugar
1 tsp Orange Zest
1/4 tsp Salt
85g Vegan Margarine
25g Stork Baking Block
3-4 tbsp Water Ice cold
Filling
85g Vegan Margarine
250g Light Brown Sugar
90g Golden Syrup
3 tbsp Maple Syrup
2 tsp Vanilla Extract
1 tsp Orange Zest
1/4 tsp Salt
185g Vegan Yogurt
1 tbsp Plain Flour
200g Pecans
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