This vegan pecan pie is so good (if I do say so myself), it makes me wonder why pecan pies aren’t all vegan. It makes one 9-inch pie.
Crust Ingredients
- 1 1/3 c flour
- 1/2 c shortening
- 1/2 t salt
- 3 T cold water
Crust Instructions
Mix the flour and salt together, then cut the shortening into that mixture, until it’s dry and crumbly, and the crumbles are tiny. Mix the water in, and refrigerate the dough overnight.
It will be too hard to roll when you remove it from the fridge, so break it up and knead it, but not too much, just until it’s rollable. Dust it with flour and roll it into a big enough disc that when you trim off the jagged edges, the remaining circle will be about eleven inches in diameter.
Roll the crust onto the rolling pin to transfer it to the pan. Lift the edges, and gently press the crust into the crevaces of the pan so that there are no big pockets of air between. Tuck the edge of the crust underneath itself, and press it down slightly with a fork.
Filling Ingredients
- 2 c (1/2 lb) broken-up pecan pieces
- 1 1/3 c light agave nectar
- 2 T corn starch
- 2 T flour
- 1/4 c sugar
- 1/4 c soy milk
- a few drops of vanilla extract if the soy milk isn’t already vanilla flavored
Filling Instructions
Preheat oven to 375°.
Dissolve the sugar in the soy milk and add the optional vanilla. Separately, mix the flour and corn starch together. In very small steps, add the liquid mixture to the dry mixture. The consistency will start out chunky, then progress to doughy, then to pasty, and finally to creamy.
Pour the mixture into the agave nectar and stir until completely blended. Lay the pecans out in the crust, then slowly and evenly pour the filling over the pecans.
Bake the pie for about 50 minutes, but check on it near the end to be sure the pecans aren’t about to burn. About half-way through, rotate the pie 180° so that the crust cooks evenly.
When you remove it from the oven, it’ll probably be liquid still. It will solidify as it cools.