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.
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.
The hardest part of this recipe is waiting the required four hours cooling time!
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.
This recipe is a keeper!!
Lovely pecan pie. Looks moist and delicious
Yes, it is! Thanks for stopping by 🙂
Ooo that looks gorgeous! 😀
Thanks! I’ve tried vegan pecan pie recipes over the years, but none compare to this one!!
Ah, so you’re the pecan pie expert. 😀 That’s excellent. 😀
I just always loved pecan pie before going vegan…so I never gave up on finding the ONE, LOL
Mad props to you for using a roux to get everything together! 🙂 I’m more familiar with its use in savory sauces, but not in baked desserts.
Yes, me too–but this works surprisingly well!
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