Pecan pie | Texan Recipes | Vegan

Hello my lovelies! One of the dishes Toxic was praising wholeheartedly it was a pecan pie. I have never had one before, I have had Tosca cake and that cake is wonderful so obviously I was curious to make a vegan version of a pecan pie and after all the hype on Toxic end I had very high hopes on the outcome of this pie. I'll let you in on a secret... it is so delightful!

What you need for pie crust:

6 1/4 dl (2 1/2 cups) flour

1 1/4 dl (1/2 cup) cold water

280g butter

What you need for filling:

250g shelled pecans

75g butter

1 1/2 dl (0.6 cup) vegan milk

2 1/2 dl (1 cup) dark syrup

1 1/4 dl (1/2 cup) dark brown sugar

3-4 tbsp cornstarch

1/2 tsp salt

1/2 tsp cinnamon

1 vanilla bean

Serves 8-10 people.

Combine the flour and butter together, massage the dough while adding a little bit of water at a time working it in. Flatten the pie dough and cover it in a plastic wrap, pop it into the fridge while we make our filling.

Now for the filling we will begin with roughly chop the pecans and set aside.

Scrape the seeds loose from the vanilla bean pod.

In a pot add butter and cornstarch, stir while bringing it up to medium high heat for a couple of minutes. Pour in the sugar, syrup, vegan milk, salt, vanilla bean seeds and cinnamon. Stir continuously until it thickens, once it looks thick set aside for now.

Preheat the oven to 200℃ (395℉)

Take out the pie dough and roll it out in a circle so it will fit into your pie mould. Pour in the pecans and cover them with the filling and pop into the middle of the oven for a total of 45-50 minutes. After about 20-30 minutes cover the top with aluminium foil so it won't burn while it bakes.

Once it's done baking allow to cool completely, serve with whipped cream.