The earliest recorded recipes produce a boiled custard with pecans added, which is then baked in a pie crust. Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by Native Americans. Believe or not, July 12 is National Pecan Pie Day.
Number of servings: 15, 320 calories per serving.
Ingredients
For the pie crust:
- 1 stick (1/2 cup) vegan buttery sticks, cold and cut into cubes
- 1 stick (1/2 cup) vegan shortening), cold and cut into cubes
- 3 cups all purpose flour + flour for rolling
- 1 tsp salt
- 2 tbsp white sugar
- 10 tbsp (150 mL) ice water
- OR
- Try my new, favourite fool-proof pie crust recipe
For the filling
- 1 tbsp coconut oil
- ½ cup pecan halves
- 1 cup pecans pieces (Or you can have all halves, toast together and then separate later to chop)
- ½ tsp ground cinnamon
- 1 cup white sugar
- ½ cup maple syrup
- ¼ cup vegan butter
- 2 tbsp flax meal + 6 tbsp warm water
- 10 salted top crackers, crushed
- 1 heaping tbsp flour
- 1½ tbsp vanilla extract
Instructions
For the pie crust:
- In a food processor (or if you don’t have one of those, a large mixing bowl and a pastry knife), blitz butter, shortening, sugar, flour, and salt until the butter and shortening is about pea sized. Pour in ice water and mix until just combined. Transfer to a clean countertop and divide into two equal pieces. Shape into discs and wrap with plastic wrap. Let chill in the fridge for at least an hour.*
- Once chilled, remove from fridge and roll out until ¼ inch thick and it fits your pie pan. Wrap your rolling pin with the pie crust to easily roll it out over the pie pan.
- Gently shape the pie crust to meet the crevices of the pie pan. Use a knife to trim the edges of the pie crust, then crimp the sides or leave as is. Use a fork to poke holes all along the bottom to prevent bubbles. Cover the edges of the crust with aluminum foil to prevent burning the edges. Bake at 325ºF for about 10 minutes. The crust will shrink a little bit, depending on your pan, so give it about ½ inch to an inch to shrink down to. Remove from oven and set aside.
To make the filling:
- Preheat oven to 325ºF.
- In a skillet, melt coconut oil over medium heat. Toss pecans into the pan and stir until lightly coated in oil. Sprinkle cinnamon on top and continue stirring until pecans are fragrant and lightly toasted (about 3-4 minutes). Watch carefully and stir constantly because they burn really quickly. Remove from pan and set aside to cool. Once cool, find ½ cup of the nicest pecan halves to set aside and decorate the top of the pie. The other 1 cup, chop until they’re about ⅓ inch pieces.
- In a small bowl, mix flax meal and warm water and let sit until thickened and gelled (about 5 minutes).
- In a small pot, combine white sugar, maple syrup, butter, flax mixture, crackers, flour, and pecan pieces and stir over medium low heat until sugar is dissolved and mixture is fairly thick (about 5 minutes). Turn off heat, stir in vanilla extract, and transfer to par-baked pie shell. Keep edge of pie protected with aluminum foil, and bake for about 30-40 minutes. Remove aluminum foil from edges and continue to bake until edges are golden and the pie filling is mostly set but a little jiggly in the middle when you gently shake the pie bake about another 10-15 minutes.
- Remove from oven and let cool on a wire rack. It’s best to let it sit until slightly warmed or completely cool before serving. Cut and enjoy!
