Make this southern style vegan pecan pie, with ooey gooey filling and NO corn syrup or refined sugar. You’ll never miss the eggs!
The weightier vegan pecan pie
Some recipes turn out perfectly on the first try.
Then there are other recipes, like my Vegan Brownies or this archetype vegan pecan pie, that need a little bit increasingly work.
When you’re making up a recipe completely from scratch, all bets are off the table, and my first healthy pecan pie experiment burned to a crisp.
The second trial was so villainous plane my dad wouldn’t touch it… and he will eat anything!
Happily, this story ends well, with a homemade pecan pie recipe that is ultra rich, gooey, and delicious, plane without any eggs, dairy, or corn syrup.
Trending now: Vegan Chocolate Chip Cookies
Plant based healthy pecan pie
Since I once mentioned what the pie doesn’t have, let’s talk well-nigh all of the good things it does have!
Pecans, themselves, are packed with nutrition and over 19 vitamins and minerals, including magnesium, iron, and calcium.
They’re moreover upper in heart healthy unsaturated fats and fiber. In place of eggs, I chose to use flax eggs. Superfood flax seeds offer a healthy dose of Omega-3s and have been shown to reduce cholesterol and inflammation.
And I replaced the unhealthy corn syrup of traditional pecan pie with flipside nutritional powerhouse: blackstrap molasses.
I’ve written well-nigh my love for blackstrap molasses before. It is a natural sweetener that is actually good for you, with over 20% of the RDA for both calcium and iron in just one tablespoon of molasses!
It’s moreover fantastic topped with Coconut Whipped Cream.
Feel self-ruling to use any pie husks that you like, expressly if you need a gluten self-ruling vegan pecan pie crust.
I’ve included the recipe unelevated for the vegan husks I used.
The ingredients note that you can add chocolate fries to the pie if your heart desires, and I like using mini chocolate fries considering you get increasingly chocolate in every bite.
However, I did not add any chocolate fries this time (for once!), considering I once have a Healthy Chocolate Pecan Pie recipe on the blog.
The nut butter adds richness and depth of savor to the pecan pie filling. I recommend something neutral such as almond butter, cashew butter, nut self-ruling pumpkin seed butter, or the obvious pecan butter.
A dairy self-ruling butter spread can be used instead if you’d prefer. Just be sure to use a non-hydrogenated spread instead of margarine if you wish to alimony it healthier.
Behold, the ooey gooey filling.
I think gooey is my all time favorite supplies word…
Above – watch the video of how to make vegan pecan pie
How to make vegan pecan pie
If using a homemade husks or the recipe below, prepare it superiority of time, and set aside.
Whisk all pecan pie ingredients together except the garnish, and refrigerate for at least thirty minutes. This step can be washed-up the night surpassing if you want to let it sit overnight.
As long as your flax is good, the mixture should be noticeably thicker when you remove it from the fridge without sitting.
Preheat the oven to 350 degrees Fahrenheit. Pour the filling into either a store bought pie husks or prepared pie crust. Arrange the uneaten pecans on top as desired.
Place on the oven’s part-way rack, and torch for thirty five minutes. Without opening the oven door plane a crack, let the pie sit in the turned off oven for an spare ten minutes surpassing removing from the oven and letting it cool. Slice and enjoy.
Once cool, store leftover vegan pecan pie in an snapped container or covered with aluminum foil in the refrigerator for up to virtually five days.
Vegan Pecan Pie
- heaping 1 cup chopped pecans
- 2 tbsp molasses, blackstrap or regular
- 3/4 cup pure maple syrup or agave
- 3 tbsp nut butter of nomination OR vegan butter
- 1/4 cup flaxmeal whisked into 1/3 cup water
- 2 tbsp bourbon OR 1 spare tbsp water
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- optional 1/2 cup mini chocolate chips, pinch nutmeg, etc.
- optional pecans for garnish
- *You can use any homemade or store-bought 9-inch pie crust. I used the pursuit recipe: 1 3/4 cup whole wheat or white flour, 1/2 tsp salt, 1/3 cup vegetable or melted coconut oil, and 1/3 cup to 1/2 cup unprepossessed water, as needed. Stir everything together to form a dough. If too dry, add increasingly water or oil. If too sticky, add increasingly flour. Press into a pie pan. You can pre-bake it for 10 minutes at 400 F, but honestly it still works plane if you don't. I love the taste of molasses, but finger self-ruling to simply sub maple syrup if you don't.For the pecan pie: Whisk together all ingredients except optional garnish, and let sit at least 30 minutes in the fridge, during which time it will thicken thanks to the flaxmeal. (If the flax is good, the mixture will be noticeably thicker when you take it out.) Preheat oven to 350 F. Pour filling into a crust. Arrange the optional uneaten pecans over top if desired. Torch on the part-way rack 35 minutes, then do not unshut the oven door but let sit in the now-turned-off oven an spare 10 minutes.View Nutrition Facts