Description
This rich and gooey Pecan Pie features a plant-based buttery crust and a silky, sweet filling enhanced with a natural gelling agent. Perfectly balancing the crunch of toasted pecans with a smooth maple and brown sugar filling, this dessert is easy to prepare and customizable for any occasion.
Ingredients
Scale
Plant-Based Buttery Crust
- 1 1/4 cups all-purpose flour or gluten-free baking flour blend
- 1/2 cup plant-based butter, chilled and cut into cubes
- Pinch of sea salt
Pie Filling
- 1 1/2 cups pecans, toasted
- 3/4 cup maple syrup (natural)
- 1/2 cup brown sugar
- 2 tablespoons plant-based butter
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon apple cider vinegar (natural)
- 1/4 teaspoon sea salt
- 2 teaspoons natural gelling agent
Instructions
- Prepare the Plant-Based Buttery Crust: Mix the plant-based butter, flour, and a pinch of sea salt together until the dough just comes together. Chill the dough briefly to make it easier to roll out, then roll it into a pie dish ensuring an even thickness for a tender, flaky crust.
- Toast the Pecans: Heat a dry skillet over medium heat and lightly toast the pecans until they become fragrant, releasing their natural oils and improving their flavor.
- Make the Filling: In a bowl, whisk together the maple syrup (natural), brown sugar, plant-based butter, vanilla extract (natural), apple cider vinegar (natural), sea salt, and natural gelling agent until smooth and fully incorporated to form a luscious filling.
- Assemble the Pie: Pour the prepared filling into the crust. Evenly distribute the toasted pecans on top to create the signature crunchy layer.
- Bake to Perfection: Bake the pie at a moderate temperature (around 350°F or 175°C) for 50 to 60 minutes or until the filling is set but still slightly jiggly in the center and the crust has turned golden brown.
- Cool Before Serving: Allow the pie to cool completely at room temperature so the filling sets fully, which makes slicing easier and cleaner without spills.
Notes
- Choose fresh pecans for the best flavor and to avoid bitterness.
- Do not overbake to keep the filling soft and gooey; remove when a slight jiggle remains in the center.
- Properly dissolve and incorporate the natural gelling agent to achieve the ideal custard-like texture.
- Blind bake the crust slightly for a crisper bottom if desired.
- Let the pie cool completely before slicing for the best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pecan pie, plant-based pie, vegan dessert, gluten-free pie, nutty pie, fall dessert, dairy-free pie
