Drop whatever you are doing and get your ass in the kitchen to make this delicious-ass, tasty-ass pie. I had never made a pecan pie… or any pie really… but gat damn this was so good. My whole family (mind you are carnivorous, dairy drinking monsters) couldn’t stop eating it or hyping my ass up about how good it was. Pie crust made from scratch, which I got creative with with those cute lil leaves. Shout out to Abbey from Abbey’s Kitchen for the recipe.
- 2 ½ c flour
- ½ tsp salt
- ¼ cup white sugar
- 1 cup vegan butter very cold frozen is best
- ½ cup cold ice water
- 4 tbsp ground chia seeds OR chickpea liquid
- 8 tbsp unsweetened vanilla almond milk
- 1 c maple syrup
- 1 3/4 c light brown sugar
- 1/3 c cornstarch
- 1 1/2 tbsp vanilla extract
- 2 tsp apple cider vinegar
- 3/4 c melted vegan butter
- ¼ tsp salt
- 3/4 tsp cinnamon
- 2 cups pecan halves
- In a food processor, add the flour, salt, sugar, and butter and pulse until it reaches pea-like pieces. Add in the ice water, a tablespoon at a time until it comes together (you likely won’t use it all!). Form into two thick round disks, wrap in plastic wrap and refrigerate for 1 hour to set up.
- Meanwhile, preheat oven to 350F.
- Mix together the chia or chickpea liquid and almond milk, refrigerate for 20 minutes.
- In a food processor, puree the chia egg or chickpea liquid mixture, maple, sugar, cornstarch, vanilla, vinegar, vegan butter, salt and cinnamon.
- Stir in the pecan halves.
- Roll the first dough disk out to less than 1/4 inch and fit into a 9 inch pie plate. Prick the bottom. Chill until firm for about 30 minutes.
- Roll the second disk out and using a cookie cutter (or free-form with a knife) cut out leaf shapes.
- Pour the filling into the shell and press the leaf shapes all around the edge.
- Bake for about 1 hour or until it just gently jiggles in the center. After the first 20 minutes, you’ll likely want to cover the edges with tin foil to prevent the crust from overbrowning.
- Allow to cool completely before slicing and serving.