This pecan pie filling is super sweet, making it one of the perfect vegan thanksgiving recipes for the holidays.
- 2 Cups of Pecan Halves
- 1 Cup Full Fat Coconut Milk
- 1/3 Cup Agave ( or any syrup you prefer)
- 1/2 Cup Organic Brown Sugar
- 3 Tbs Cornstarch
- 1/2 Tsp Cinnamon
- 1/4 Tsp Salt ( I prefer Pink Hyminalan)
- 4 Tbs Vegan Butter
- 2 Tsp Vanilla Extract
- 1 Vegan Pie Crust ( I use Wholly Gluten Free Pie Crust )
Pre Heat. Set your oven to 425* F
Thaw. Unwrap your wholly gluten-free crust and let it thaw for 10-20 mins before using.
Pie Filling. In a medium-sized pot or pan, pour in your coconut milk, agave, brown sugar, and corn starch, and whisk everything thoroughly. Toss in your vegan butter. Turn on medium heat, and bring to a simmer while frequently string. Once you start to see it bubble, immediately remove from heat. (You should see that it has thickened.)
Pecans. Stir in your pecans.
Pour. Pour your pecan mixture into your pie crust and evenly smooth out the top with a spoon.
Bake. Put your pie into the oven. Set a 25-minute timer. (I originally set a 30-minute timer but when I took it out the crust and top got a little bit burnt.)
Cool Down. Let your pie cool down for at least 30 minutes.
Enjoy. Time to slice up! Serve on its own or with a nice dollop of vegan cool whip!
If you have a pie crust shield, I recommend using it to prevent it from burning.
While you are simmering your pie mixture, be sure to constantly watch/mix or it will become way too thick.
If you want to make your own pie crust here is an easy recipe to do so:
Add 1 1/2 Cups of any flour* 1 Teaspoon organic sugar* and 1/4 Teaspoon salt* into a food processor pulsing a few times to combine.
Then add 1/4 Cup vegan butter (cold)* and 1/4 Cup of *cold* vegetable shortening. Be sure to use small clumps of the shortening when throwing it in.
Process for about 8 seconds. ( it should look like a coarse meal)
While the food processor is running, drizzle in 3-4 Tablespoons of ice water*
Lightly flour a clean surface and dump your dough out so we can shape it into a ball. Try to do this step quickly because we don’t want our hands to warm the ball.
Roll the dough out using a rolling pin and transfer it to a pie plate.
You can immediately use the pie crust or set it in the fridge until you are ready to use it.
(You can also use a large bowl and mix everything with a whisk if a food processor is not available.)