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Amazing Pecan Pie

What you need: 

1/2 cup raw sugar
1/2 cup brown sugar
2 tablespoons flour
4 tablespoons nondairy milk (I use soy)
2 egg substitutes (I use Bob's Red Mill substitute)
8 tablespoons vegan butter, melted (I use Earth Balance)
1 teaspoon vanilla
1 cup pecans
1 9" unbaked pie crust

What you do: 

1. Preheat oven to 375 degrees Fahrenheit. Mix ingredients. They come out watery.
2. Pour into the pie shell. Place on a cookie sheet and put into the oven for 20 minutes.
3. Reduce oven temperature to 275 degrees Fahrenheit. Bake for 20 minutes or longer.
4. Check, center should be slightly soft, but if it seems too watery, bake for 20 more minutes.
Source of recipe: This recipe was inspired by a recipe I got from my mom, I've taken it, rewritten it, and vegan-ized it.

Preparation Time: 
10 minutes, Cooking time: 40-60 minutes
Cooking Time: 
40-60 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

This was delicious! I do wish there were more filling to it, but then in the past my pecan pies have always run over.

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Thanks for this recipe  it is so good. I was looking for a recipe for pecan pie  that didn't use corn syrup. I made this and used flaxseed for the egg, it came out good I had to cook it longer. I will be making this  again this thanksgiving.

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I remade the pie tonight since I had so many pecans to go through. I dont know what I did differently but it came out really well this time. I think I must have left out the flour or added too much Earth Balance the first time. But even when it didnt look pretty the first time it still tasted good :) Either way an amazing recipe

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This pie was REALLY good, but it didn't set well for me at all. I used Ener-G egg replacer (mixed with water as it recommended by the packaging) and came out too oily and wet was I not supposed to mix in the water? Of course that didn't stop me from eating it, and the taste WAS amazing, but I wish it would have gelled more.

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This may sound like a very obvious question but are you able to tell me if you have mixed the egg replacer with water?

Thank you

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:)>>>
this pie came out amazing!  i made it twice, once using cornstarch and water as my egg substitute and it worked pretty well but the second time i used a blend of tofu and soymilk as eggs (1/4 cup tofu=1 egg, add a splash of soymilk and blend) and it came out even better! 

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I made this for Christmas brunch and it tasted wonderful!  Like some others here, I found the EB separated a little and turned white on the top when cold.  I used Ener-G egg replacer.  Since we usually use maple syrup and bourbon in our non-vegan version, I substituted a tablespoon of an all natural maple concentrate, and 2 tablespoons of bourbon for 3 tablespoons of the soy milk.  It needed 60 minutes cooking.

I will make this again,  but think I will cream the EB with the sugars to try to get rid of the slight graininess.

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Would it change the consistency if I were to add chocolate chips?

I don't think so.  But make sure you don't put them in while the (fake) butter is still warm.  Well, you can, but it'll change the pie.  The first time I added chocolate chips I had just melted the butter so it was still warm, and the chips melted.  So it became a chocolate pecan pie, as opposed to a pecan pie with chocolate chips.  It was still good, but almost too sweet. 

If you wait for the butter to cool after melting, the consistency should be fine.

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Would it change the consistency if I were to add chocolate chips?

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;)b My little brother NON-Vegan hunter all around country boy made this pie poking fun at me and my boy friend for being vegan.  He was so impressed with the out come :D he makes this pie now instead of his tried and true down home recipe :)>>>.  The only difference is we used cornstarch in place of the egg substitute and let it sit a few hours to cool and thicken.  Turned out perfect!!!  Two thumbs up ;)b ;)b

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