Ingredients
Units
Scale
- 1 vegan store bought crust
- 1 cup vegan brown sugar
- 3/4 cup white corn syrup or dark
- 1 1/2 tsps pure vanilla extract
- 3/4 cup white sugar
- 2 Tbsp ground flax meal + 4 Tbsp water, whisked
- 1 1/2 cup pecans, chopped
- 4 tbsps vegan butter, melted
- 3 tbsp corn starch
Instructions
- Preheat oven to 350 degrees F.
- Line a pan with parchment paper. Place the pie crust on the pan.
- In a large mixing bowl combine your water and flax, mix and set aside to thicken for 10 minutes.
- Now combine the filling ingredients. In a bowl combine the corn syrup, melted butter, white sugar, extract, corn starch, and flax egg.
- Place your chopped nuts into the ready made pie crust. I like to do the small pieces towards the bottom with the larger full pieces at the top for aesthetic appeal.
- Carefully pour the mixture evenly over the prepped pie.
- Bake for 55 minutes. If the pie crust starts to brown, simply cover with an aluminum foil tent. You want slightly jiggly as it will firm as it cools. If you overcook it will be more tough. Allow to cool for a few hours, the longer the better. Top with fresh whip or ice cream! I stored in a glass cake stand, but you could store in the fridge. I made just make the texture more firm.
Notes
If you wanted a bourbon pecan pie you could add that to the mixture as well (1 1/2 tsp)
If you’d like a chocolate pecan pie, you could add cocoa powder!
- Prep Time: 15 mins
- Cook Time: 60 mins