In my last post I announced I’ll be judging the pies category for the Earth Balance Holiday Bake-Off. So, it’s only appropriate that I share a pie recipe with you all, yes?
Before I do, I want to clarify my role with this bake-off. I am not being compensated by Earth Balance to judge or promote this bake-off. I did receive some sample products (peanut butters, snacks), but I’m not receiving any financial compensation. I didn’t disclose this in my last post, and want you all to know that I’m supporting this bake-off to (1) help encourage people to move into vegan baking, and (2) also to encourage you all to enter the contest. Please do!
With that, I’ll share my recipe for Dreena’s Pecan Pie. This is a recipe from Let Them Eat Vegan. I loved pecan pie in my pre-vegan days. Did you?
With this version, I keep the pecan topping more distinct from the custardy filling. I like having that contrast with the creamy filling and the pecans maintaining crunch (rather than plumping through baking). This is delicious on its own, but oh-my-heavens, pair it with a vegan vanilla ice cream or whipped cream for dessert bliss!
Dreena’s Pecan Pie
1½ tbsp arrowroot powder
½ + 1/8 tsp agar powder
1 can (400ml) full-fat coconut milk (not light), using only thick cream and discarding watery portion (this is about 1 cup + 2 – 4 tbsp of cream)
¼ cup plain unsweetened non-dairy milk (almond or soy preferred)
½ cup brown rice syrup
1/3 cup agave nectar (can substitute maple syrup but filling will be darker in color)
1 ½ tbsp flax meal
¼ tsp freshly grated nutmeg
¼ tsp (rounded) sea salt
2 tsp pure vanilla extract
1 ¼ – 1 3/4 cups pecans (whole or pieces, see note)
1 ½ – 2 tbsp unrefined sugar (for topping)
2 tsp coconut butter (warmed through to melt; can sub 1-2 tsp coconut oil)
couple pinches sea salt
In a saucepan, first whisk together the arrowroot and agar with a small amount of the coconut milk or non-dairy milk (about ¼ cup). Once incorporated, whisk in the remainder of the milks, as well as the brown rice syrup, agave nectar, flax meal, nutmeg, and salt. Bring mixture to a low boil over medium-high heat, whisking frequently. Once at a boil, remove from heat and whisk in vanilla. Transfer mixture to a bowl and let cool in refrigerator to a cooler temperature (can still be fairly warm), stirring occasionally. Meanwhile, mix together the topping ingredients. Set aside and preheat oven to 375 degrees. Once filling is cooled somewhat, pour mixture into the pie shell (scraping out all you can!) Bake (without pecan topping) for 15 minutes. After that time, reduce heat to 350, sprinkle on pecan mixture, ever so gently patting into surface of filling. Bake for another 15 minutes, then carefully remove and let cool on a cooling rack. Once pie is fully cooled, it will set (refrigerate if desired). Slice and serve. Serves 6-8.
Serving Suggestion: Serve with “Lemon-Scented Whipped Cream” from LTEV, or a scoop on vanilla non-dairy ice cream.
Pecan Note: If using whole pecans, it’s helpful to roughly chop them before using in the recipe. It’s easier to cut the pie with the pecan pieces broken up rather than kept whole. I prefer this pie with just 1¼ cups of pecans, but if you really love plenty of pecans in your pecan pie, use the full 1 3/4 cups. If using the greater amount of pecans, then also use the greater amount of sugar and oil to toss through the pecans.
All photos done by Marika Collins, madcapcupcake.com
So guys, what do you think? Is this a recipe you might make for the holidays? Or, have you already made it? Share your thoughts! I love hearing from you. 🙂
Enjoy… x Dreena