Vegan Pecan Pie Recipe | Easy Vegan Thanksgiving

• Vegetarian

• Produce

  • 1/2 tsp Orange, zest

• Condiments

  • 3/4 cup Brown rice syrup
  • 3/4 stick Vegan butter

• Baking & Spices

  • 1 1/4 cups Coconut sugar, packed
  • 2 tbsp Flax meal
  • 1 Pastry dough, Vegan store bought
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2 cups Pecan, halves

• Snacks

  • 10 Saltines

Found on theedgyveg.com

Description

Ingredients

• Vegan Pastry dough or store bought
• ¾ stick vegan butter
• 1¼ cups packed coconut sugar
• ¾ cup brown rice syrup
• 2 teaspoon pure vanilla extract
• ½ teaspoon grated orange zest
• ¼ teaspoon salt
• 2 tbsp flax meal + 6 tbsp warm water
• 2 cups pecan halves (1/2 pound)
• 10 saltines, crumbled
• Accompaniment: vegan whipped cream or vegan vanilla ice cream

Directions

• Preheat oven to 350°F with a baking sheet on middle rack.
• If using a vegan dough, roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork.
• Chill until firm, at least 30 minutes (or freeze 10 minutes).
• If using s store bought shell, thaw for 15 minutes and pierce shell with fork all over.
• Preheat oven to 375F, and cook empty shell for 12 minutes. Set aside.
• Meanwhile, melt butter in a small heavy saucepan over medium heat.
• Add coconut sugar, whisking until smooth.
• Remove from heat and whisk in brown rice syrup, crackers, vanilla, zest, and salt. Lightly mix flax eggs in a medium bowl, then whisk in brown rice syrup mixture.
• Put pecans in pie shell and pour brown rice syrup mixture evenly over them.
• Bake pie sitting on baking sheet until filling is set, 50 minutes to 1 hour.
• Cool completely.