Glorious Vegan Pecan Pie
Ingredients
Crust
- 280g whole pastry flour (rice flour works great for gluten-free)
- 70g maple syrup
- 70g oil (untoasted sesame oil used)
Filling
- 175g cashew nuts
- 375g coconut milk (can substitute with any other milk)
- 75g bourbon (replace with any whiskey)
- 150g brown rice syrup (any sweetener is okay)
- 100g coconut sugar (any sweetener is okay)
- 38g tapioca starch (can use another kind)
- 5 tsp vanilla extract
Pecans
- 375g pecan nuts (250g for filling, 125g for garnish)
Preparation
Put whole pastry flour, maple syrup and oil together and mix well.
Put the mixture into a cake tin and press the dough a little. Cover also the sides of the pan.
Blend all the ingredients of the filling with a food processor or blender. If your food processor is small, mix the cashews first and then blend with the rest.
Add 250g pecan nuts then gently heat the mixture until it thickens.
Pour the mixture into the cake tin. Put additional pecan nuts on top.
Cover with aluminum foil and bake at 350F/180C for 25-35 minutes. Check frequently as ovens vary. When almost done, remove foil and bake for an extra 10-15 minutes uncovered.
Unmold when hot. Serve with vanilla vegan ice cream or whipped cream.
Tips
The strong whiskey smell will dissipate during baking.
