Skip to content
Phil's Vegan Recipes
  • Recipes
    • Main courses
    • Accompaniments
    • Breakfast & brunch
    • Bread and cakes
    • Desserts, puddings, & sweets
    • Salsas and dips
    • Sauces: sweet & savoury
    • Soups
    • Starters & entrees
    • All recipes
  • By cuisine
    • African
    • American
    • Asian
    • British
    • Indian
    • Mediterranean
    • Middle Eastern/North African
  • Articles
    • Hints, Shortcuts & Tips
    • Food Related Articles
    • Gadgets & cooking devices
  • Downloads
  • Recipe Reviews
  • Log in
  • Recipes
    • Main courses
    • Accompaniments
    • Breakfast & brunch
    • Bread and cakes
    • Desserts, puddings, & sweets
    • Salsas and dips
    • Sauces: sweet & savoury
    • Soups
    • Starters & entrees
    • All recipes
  • By cuisine
    • African
    • American
    • Asian
    • British
    • Indian
    • Mediterranean
    • Middle Eastern/North African
  • Articles
    • Hints, Shortcuts & Tips
    • Food Related Articles
    • Gadgets & cooking devices
  • Downloads
  • Recipe Reviews
  • Log in
Phil's Vegan Recipes
  • Join the mailing list
  • Recipes
    • Main courses
    • Accompaniments
    • Breakfast & brunch
    • Bread and cakes
    • Desserts, puddings, & sweets
    • Salsas and dips
    • Sauces: sweet & savoury
    • Soups
    • Starters & entrees
    • All recipes
  • By cuisine
    • African
    • American
    • Asian
    • British
    • Indian
    • Mediterranean
    • Middle Eastern/North African
  • Articles
    • Hints, Shortcuts & Tips
    • Food Related Articles
    • Gadgets & cooking devices
  • Downloads
  • Recipe Reviews
  • Log in
  • Recipes
    • Main courses
    • Accompaniments
    • Breakfast & brunch
    • Bread and cakes
    • Desserts, puddings, & sweets
    • Salsas and dips
    • Sauces: sweet & savoury
    • Soups
    • Starters & entrees
    • All recipes
  • By cuisine
    • African
    • American
    • Asian
    • British
    • Indian
    • Mediterranean
    • Middle Eastern/North African
  • Articles
    • Hints, Shortcuts & Tips
    • Food Related Articles
    • Gadgets & cooking devices
  • Downloads
  • Recipe Reviews
  • Log in

Vegan pecan pie

  • Posted in Desserts, puddings, & sweets
JUMP TO RECIPE
vegan pecan pie
vegan pecan pie

Pecan Pie – non dairy

This is a fully veganised pecan pie that is just as delicious (maybe more delicious) as the original version. No nasty ingredients – all good and wholesome – what's not to like. It's even using wholemeal pastry. It's a judiciously adjusted amalgam of the best vegan pecan pie recipes on the internet!
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 40 minutes mins
Course Dessert
Cuisine American, Vegan
Servings 12 slices

Equipment

  • 1 20cm/ 8in loose base cake tin
  • 1 Food processor
  • 1 Rolling Pin
  • 1 box of ceramic baking beans
  • 1 greaseproof paper circle for a 20cm tin or a roll of greaseproof paper

Ingredients
  

Pastry base.

  • 200 g flour 100g Emmer & 100g plain – or use 200g plain wholemeal flour
  • ½ tsp Salt
  • 100 g vegan butter/vegetable shortening – use 75g coconut + 25g Rapeseed mixed & frozen
  • 30 g caster sugar
  • 3 tbsp cold water. – maybe 4 according to Dove’s Farm
  • 25 g ground almonds

The filling

  • 30 g vegan butter substitute/margarine
  • 230 g pecans –most finely chopped but put aside 24 large unbroken ones for decoration
  • 60 g coconut sugar
  • 60 g pure maple syrup
  • 100 g unsweetened full-fat coconut milk 1/4 of a can
  • 2 teaspoons vanilla extract
  • 2 flat tablespoons corn starch/ or custard powder it’s easier and works just the same.
  • 1/4 teaspoon fine sea salt
  • 1 8-inch prepared pie crust
  • 150 g silken tofu – put 150g plus 100ml coconut milk in the freezer for the next one!
  • 25 ml of your best rum – more perhaps?
  • Zest of one orange
  • 1 teaspoon ground cinnamon
  • Try adding a few cashews – 30g – it will make it creamier…… soak them first though….

Instructions
 

Making The Pastry Case

  • Put the flour(s) and frozen ice-cubes of shortening into a food processor with the blade attachment inserted.
    flour and fat in processor
  • Pulse the blade until the mixture resembles fine breadcrumbs.
    flour and fat mixed to fine breadcrumbs
  • Add in the sugar and pulse a few times to mix in well.
  • Transfer to a bowl and sprinkle the very cold water into the mixture as you stir it with a fork.
    use this to sprinkle the water
  • It should clump together, and then form into larger pieces. At this point if it’s not starting to do this, you may need to add a up to a maximum of 1 more tablespoon. Too much water though will make the finished pastry tough.
    clumping together of flour mixture
  • Form into a dough.
  • Then on a sheet of greaseproof paper, pat/roll into a disk a little smaller than the pie dish – and refrigerate for 30mins. Use a high sided 8inch removable base pie/tart case.
  • Roll out to bigger than the pie dish by around 40mm – still on the sheet of greaseproof paper. Slide hand under paper and offer it up to the pie dish & flip over or fold over a rolling pin to transfer it. Wholemeal pastry is more difficult to work with as it’s not so flexible.
    fitting pastry in case
  • Press gently into the edges and smooth the pastry level with the top edge and trim pastry so it’s not above the lip, with a table knife.
    pastry trimmed and ready to bake
  • Cut the same greaseproof sheet to the size of a large dinner plate and cut strips radially around the edge. Drop paper into pie dish and smooth into edges.
    greaseproof paper cut to size
  • then pour some baking beads in so you have a single layer of beads completely covering the base. Bake at 200°C (190°C Fan) for 15 mins until edges are golden brown.
    baking beads in pie casing
  • Preheat the oven to 200°C (190°C fan)
  • Par-bake your prepared pie crust (using ceramic beads to keep it flat) for 15 minutes.
  • Turn the oven down and set the pie crust aside to cool a little.

Preparing the pie filling

  • While the pie crust is par-baking you can pulse/whiz the rest of the pecans in the food processor until they are in fairly small pieces
  • Set aside while you melt the margarine over a medium heat in a medium sized pan.
  • Then add the pecans and toast them in the pan for a few minutes while stirring continuously so they are nicely toasted.
    toasting the pecans in the margarine
  • Put the processor bowl on some zero-able scales and add in the 150g of tofu & 100g of full cream coconut milk. (Note: if you buy the clear spring 300g pack of silken tofu, then you can keep a ¼ of a can of coconut milk along with the other half of the tofu in a single container in the freezer ready for the next one!)
  • Add in (zeroing the scale each time), the coconut sugar, maple syrup & rum – then the cinnamon, orange zest, vanilla essence, cashews, & custard powder.
  • Give it a really long blitz – around 5 mins – so it’s super smooth.
  • Pour this mixture into the same pan as the toasted pecans and mix well.
    mixing the tofu & coconut milk with the pecans
  • Pour all of it into the waiting pie crust – it should be near the top – but not overflowing.
  • Carefully lay the remaining pecans on top in a radial pattern – see pics – use 24 to mark each slice with 2 pecans – so 12 slices. It’s difficult to slice neatly if you don’t do it that way.
    filling poured in with pecans on top
  • Bake in the oven on 160°C Fan for about 40 minutes (check at 35mins), or until filling appears mostly firm when you gently jiggle it.
    vegan pecan pie
  • Remove from the oven and cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight.
  • Allow to sit at room temperature for at least an hour before serving. If it’s too cold then it will be firm but serving it at room temperature makes for the perfect texture.
Tried this recipe?Let us know how it was!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Popular recipes

vegan panfried eggy cheese sandwich cut on plate

Pan-fried Eggy Cheese Sandwich

vegan hotdogs with onions & american mustard

Vegan Hotdogs With Onions

vegan mayo potato salad

Vegan Mayo Potato Salad

Vegan Bubble 'n' Squeak

Vegan Bubble ‘n’ Squeak

vegan nuts & raisins flapjack

Vegan Nut & Raisin Flapjack

Gourmet Vegan Saurkraut

Gourmet Vegan Sauerkraut

VIEW ALL

Don’t miss a single recipe

Subscribe to our occassional newsletter which rounds up all the latest recipes.

Don't miss a recipe!

Subscribe to our occassional newsletter which rounds up all the latest recipes

Phil's Vegan Recipes

Copyright Phil’s Vegan Recipes.
All rights reserved.

Privacy policy

Vegan cooking is easy, tasty, nutritious & FUN!

Don't miss a recipe!

Subscribe to our occassional newsletter which rounds up all the latest recipes