Bryanna's Vegan Pecan Pie Recipe #197982
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.
8 hours |
SERVES 6 , 9 inch pie
- 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
- 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.
- 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.
- Mix the cornstarch with the 4 1/2 T water.
- Preheat the oven to 400°F Bake your crust for 3 minutes. Remove to rack.
- Combine water and sugars. Boil for 5 minutes. Add salt and dissolved cornstarch and whisk rapidly.
- 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.
- 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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5 stars