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Nutrition Facts
Serving Size 1 (111g) Recipe makes 6 servings The following items or measurements are not included below: beet sugar vegan margarine
Calories 205
Calories from Fat 106		(52%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 34mg		1%
Potassium 132mg		3%
Total Carbohydrate 25.1g		8%
	Dietary Fiber 1.6g	6%
	Sugars 18.4g
Protein 1.5g		3%
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Bryanna's Vegan Pecan Pie

Recipe #197982 | 8 hours | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: That is Dr House to you
Nov 28, 2006

From Byranna Grogan's recipes. I do need to note this will NOT taste like non Vegan pecan pie. If you are seeking that taste the only way to get it is to make a non Vegan pie.

SERVES 6 , 9 inch pie (change servings and units)

Ingredients

1-2 cup toasted unsalted pecan halves

filling

3/4 cup water
3/4 cup white beet sugar or light unbleached cane sugar, see note
1/2 cup brown sugar (packed) or sucanat
3/4 cup water
1 pinch salt
1/4 cup cornstarch or wheat starch
4 1/2 tablespoons cold water or rum or bourbon
2 tablespoons vegan margarine
1 teaspoon pure vanilla extract

Directions

1
NOTE: Use the white beet sugar/cane sugar AND the brown sugar/sucanat. it is NOT an OR. Use both white sugar and brown sugar.
2
If you wish to try the maple syrup version of this I suggest googling Bryanna Grogan and Pecan pie. Do not sub arrowroot or kuzu.
3
Mix the cornstarch with the 4 1/2 T water.
4
Preheat the oven to 400°F Bake your crust for 3 minutes. Remove to rack.
5
Combine water and sugars. Boil for 5 minutes. Add salt and dissolved cornstarch and whisk rapidly.
6
Stir and cook over high heat until just thickened and clear. Remove from heat and add margarine and vanilla. Stir until melted. It will be liquidish.
7
Pour into shell. Place pecan halves on top and press down a little into the mix. Place in middle of oven at 350°F Bake 30 minutes. It will be jiggly. It should set as it cools. Cool for at least 1 1/2 hours on rack then refrigerate until completely cooled and set.

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Featured Reviews for This Recipe

From: Chef #1264315

On May 10, 2009

I LOVE this recipe! I made it the 1st time and didn't let it thicken enough so it was a bit wobbly (which didn't stop my partner from sneaking pieces of it all night...) but the 2nd one is in the oven now and it looks perfect!

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From: Chef #1081829

On Dec 17, 2008

I made this for Thanksgiving and was not impressed. Pecan pie isn't supposed to be gelatinous. I threw it out after a couple bites. I've been vegan ten years, and this is the worst vegan dessert I've ever made.

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From: Meliska

On Nov 29, 2008

I have to be contrary and say that it does NOT go without saying that the only way to make a pecan pie that tastes like a non-vegan pie is to make a non-vegan one. There are plenty of delicious plant-based foods out there that can make great tasting food without using animal products. Sorry! That said, I made this recipe having never even tasted Pecan Pie. I served it at a big Thanksgiving meal without disclosing that it was vegan, or that I had made it, and watched the reactions. Everyone seemed to enjoy the pie, and I did, too. I definitely think it can be improved, though. It has a very light taste, while I think Pecan Pie should be rather rich. In the future, I think I will use more margarine (Earth Balance Buttery Sticks are great), more brown sugar, and some Xantham Gum or Agar Agar to alter the filling texture a bit. It looked more like a caramel than anything. All in all, it's a recipe worth trying and improving upon.

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From: Chef #629158

On Nov 25, 2008

This was pretty good. I used part white sugar and part brown. I used a frozen pie crust and baked it for about 10 minutes before putting the filling in. When i cut into the pie i found out that the bottom of the crust did not cook. The filling is good, really, but, i think its missing something. Maybe next time i will add some refried beans (no joke).

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