Maple Pecan Pie

VG - GF - RF
Serving Size:

Vegan, gluten free and completely refined sugar free, this reimagined take on my Mom's thanksgiving pecan pie tastes just like the classic!

Gluten Free Crust

  • 1 ½ cups gluten free 1:1 flour
  • 3 ½ tbsp cornstarch or arrowroot powder
  • 1 tsp baking soda
  • ½ cup cold cubed vegan butter
  • 1/4 cup maple syrup
  • 6 tbsp cold water

Pecan Pie Filling

  • 3 tbsp vegan butter
  • 2 cups chopped pecans
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 1 cup chilled coconut cream (solid top layer)  
  • 2 tsp vanilla extract
  • 3 tbsp cornstarch
  • ¼ tsp sea salt
  • Extra whole pecans for topping (optional)

Serving Suggestion:

Serve warm topped with vegan whipped cream or non dairy vanilla ice cream!

How To:

  1. To a large mixing bowl, add your gluten free flour, cornstarch and baking soda. Mix until fully combined.
  2. To the same bowl, add your cubed vegan butter. Using pastry cutters or a large fork, cut the butter into the flour until the texture resembles sand.
  3. Next, add your maple syrup and 2 tbsp of cold water. Using your hands, mix until fully combined, adding 2 more tbsp of water, mix again, then add the final 2 tbsp of cold water.
  4. Form the dough into a ball and then flatten into a disk. Wrap in plastic wrap and chill in your refrigerator for 30 minutes.
  5. Once the 30 minutes is up, remove dough from the fridge and let sit for about 5 minutes.
  6. Then, lay out a large piece of parchment paper and lightly sprinkle with gluten free flour. Place the dough on top of this floured surface and sprinkle a little bit more of the flour on top of the dough.
  7. Roll the dough out until it is slightly larger than the pie pan, a little less than an inch.
  8. Then, gently place the pie pan top side down on the pie crust and carefully flip so the pie crust is evenly placed in the pie dish.
  9. With the parchment paper still attached, press the pie crust into the dish. Once the dough is evenly pressed into the pan, remove the parchment paper. If the parchment paper is sticking, place in the freezer for about 10-15 minutes.
  10. Then, cut an extra edges that are hanging off of the pie crust. If you have additional dough from this, you can use it to add shapes using cookie cutters to the top of your pie, like I did with the leaves.
  11. Save these shapes off to the side to top your pie with later.
  12. Next, preheat your oven to 350 degrees Fahrenheit. If you have not already, place the pie crust in the freezer while the oven preheats.
  13. To parbake the pie crust, poke holes in the bottom of the crust, layer a piece of parchment paper on top and weigh the paper down using baking beans (pie weights.)
  14. Bake the crust for about 6-7 minutes.
  15. While the crust is baking, prepare your pecan pie filling by adding 3 tbsp of vegan butter to a medium sized pot on medium heat. Then, in a separate bowl, combine your coconut cream with cornstarch, whisk until fully combined and set aside.
  16. When the butter is melted, add your chopped pecans and cook for about 2 minutes, stirring often, until the pecans are toasted.
  17. Then, add your maple syrup and coconut sugar. Stir to combine. Then, add your vanilla extract, sea salt and coconut cream cornstarch mixture. Whisk until fully combined.
  18. Let cook for an additional 1-2 minutes, stirring often.
  19. Then, remove from heat and pour into pie crust. Top the pie with additional whole pecans and your shapes/leaves made from the pie crust.
  20. Place in the oven and bake for about 30-35 minutes, or until the pie filling is mostly firm and your crust is golden brown.
  21. Remove from the oven and allow to fully cool in the fridge overnight or at least a few hours. This makes sure the pie if fully set.
  22. When you are ready to eat, serve warm topped with vegan whipped cream! 

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