Vegan Pecan Pie…Yes You Can!

Pecan Pie Slice

Leave it to the folks at America’s Test Kitchen to dig into the science on this special recipe challenge!

Excellent gift idea

Traditional pecan pie relies on the coagulation of eggs with sugar and butter to bake into a custard-like filling to hold the pecans.

I decided to try this plant-based recipe, written by the trusted food experts at America’s Test Kitchen–to see what they came up with.

Everything you need to make pecan pie!

Turns out, the secret to success is in starting with a roux, equal parts coconut oil and flour– and cooking it on the stove with the maple syrup and brown sugar before adding the toasted pecans, which are chopped to keep them from sinking to the bottom (a common problem with vegan pecan pie recipes). The pie is then baked at a low temperature (275 F) for 45-55 minutes.

Cooking the filling base

Ready to go!
Filling a pre-baked whole wheat crust, Wholly Wholesome brand from Whole Foods

The hardest part of this recipe is waiting the required four hours cooling time!

Wait time: 3 hours, 55 minutes and counting!

The pie turned out delicious and set up really well. The flavor is sweet, but not overly so. The texture of the filling is smooth and creamy, not gelatinous or gloopy at all. After chilling, the pie sets up a bit more, but still retains the texture.

Look at this structure! Not runny!

This recipe is a keeper!!

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