The other day I came across this recipe for a vegan pecan pie. It was egg free, but also healthier than the classic so I played with the recipe to see if my mom would like it. She absolutely adores pecan pie, but the traditional is too much for her. This is my version of the pie, and I have to say it’s really good. This from a person who doesn’t like pecan pie! lol Feel free to try it and lemme know what you think, or tag a friend. Keep track of this place for more!
1 1/2 cup chopped pecans
3/4 cup honey
1/3 cup+ 1 tbsp water
2 tbsp butter (I used salt free sweet cream butter – can use a nut butter)
1/2 cup ground flaxseed
1 1/2 tsp vanilla extract
1/2 tsp salt
*optional pecans for garnish – I just did a round along the crust
Make a 9-inch pie crust of your choosing. I’ll place my favorite at the bottom of this. You don’t need to prebake the crust, but you can. After I made the crust, I put it into the pie pan then placed it in the fridge to chill until I needed it.
For the pecan filling:
Whisk all the ingredients together (except for the extra garnish on top) and let it sit for 30-60 minutes in the fridge. The flaxseed will absorb the water and thicken the filling.
Preheat oven to 350. Pour filling into crust. Arrange the extra pecans over the top if you like. Bake for 35 minutes, then turn off oven and leave the pie inside of it for additional 15 minutes. Remove the pie to a rack to cool. May still be a little runny so it’ll have to sit for an additional few hours to set up. Mine sat overnight.
Kim’s favorite sweet pie crust –
1 1/3 cup all-purpose flour
2 tbsp sugar
1/2 tsp salt
1/2 c shortening
3-4 tbsp cold water
Combine flour, sugar, and salt. Then mush (professional terms here) in shortening until it’s all crumbly. Slowly add in water until it all combines. I simply smoosh (again, professional) it between my fingers until it’s combined. Then dump into pie pan and flatten out like a crumb crust. Use a spoon if you like. Done!