Easy vegan pecan pie

I haven’t had pecan pie in ages because it’s a non-vegan classic. Or so I thought. Now it’s a vegan classic that you will love and you won’t have to arrange each pecan perfectly because this is an easy pecan pie! No one is perfect and food doesn’t have to be perfect either!😊

Pecans. You can just put whole pecans in a plastic bag, seal it, and crush with a pan.
Olive oil. I try making my vegan food as simple as possible, which is why most of my recipes don’t even use vegan butter.
Canned coconut milk. Sorry but there are no substitutes for this. DO NOT use normal coconut milk, it’s too watery.
Maple syrup. You could also use agave syrup but in my opinion agave is too sweet. Sweeter then sugar in fact.
Coconut sugar. Or brown sugar. Both work wonderfully!

• ingredients

• category: American

• serves: 8-9

• prep time: 10 minutes

• bake time: 30-40 minutes

Filling:

• 1 1/2 cups of crushed pecans.
• 2 tbsp olive or coconut oil.
• 3/4 cup of canned coconut milk.
• 3 tbsp rice flour or cornstarch.
• pinch of sea salt.
• 1/4 cup of maple syrup.
• 1/2 cup of coconut sugar or brown sugar.
• 1 tsp vanilla extract.
Crust:

• Vegan pie crust.
Directions

preheat oven to 350•f

prepare the pie crust. Grease a pie dish and press or roll out the dough. Put in the pie dish and pre-bake the crust for 10 minutes. For the filling: mix all the filling ingredients together in a large bowl. Pour into the pre-baked pie crust and bake at 350•f for 30-40 minutes. Let cool for 10-15 minutes and enjoy!

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