added this 15 years ago
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 turned out pretty greasy from all of the EB. Also it was super shallow...I wish it had more of that gooey filling. The taste was pretty good though. I don't know if I'd make it again but I'm glad I got to try it.
I don't know if there are words that can describe how awesome this was! My fiancee and I made this for Thanksgiving. We filled up a pie crust, and I licked the spoon afterwards...I could've died right at that moment. The taste was breathtaking and it made me completely and utterly happy. I'm being serious. From that taste test, we decided we needed to go ahead and make another pie.
The pie was a big hit with my family. Everyone who tried it said it was the best that they had ever had, and that it wasn't overly sweet like every other pecan pie they had had before. My mom, who is diabetic, had two slices if that tells you how delicious it was. Thank you so much for this recipe, it's sure to be a regular in our household!
Excellent recipe. I used Ener-g egg replacer. I did have to bake it 20 minutes or more than the stated time. I also added extra pecans, because you can never have too many pecans. ;) I used "Wholly Wholesome" organic frozen pie crust from WF. The crust was so good!
It was simple to make and delicious. My entire omnivore family loved it!
This recipe didn't work for me either but I'm pretty sure it's my fault since I didn't have the right crust. I was going to make HH's pie crust but ran out of time and used a graham cracker one instead. That's not to say it wasn't delicious. The pie filling tasted very good. I threw in some chocolate chips so everything turned out like a giant chocolate turtle since the pie filling basically turned into a carmel sauce while baking! Yum...I enjoyed it!
My Wife tried making this pie tonight for our Thanksgiving feast, but it didn't turn out well at all. Here's what I can tell you.
The length of time seemed off. We needed to add an extra 20 minutes or so because the pie was very watery and bubbly after the initial time. In addition, the pie crust never browned. We used a frozen crust from Whole Foods. The filling only filled the 9" crust about half way, maybe less (1/3). As the pie cooled it did firm up a bit and I've been picking at it and it tastes delicious. Also, a lot of the liquid leaked out of the bottom of the pie. Not sure why. There are tiny pin holes in the tin. Thinking it was in there too long and the crust got too saturated?
One more thing. Does the Earth Balance seem to sit on the top as it bakes? Ours looked like the oil from the Earth Balance separated from everything else and sat on the top as it was baking. Like a clear layer of oil.
We'd be more than happy to hear what you have to say. Sorry for the redundancy. It's late :)
11-25-09 Excellent flavor! My husband said this is the best pecan pie I've made since we became vegan around 14 years ago! I used 1-1/2 Cups of pecans and added 1 tsp corn starch for insurance. My DH didn't want a soupy pie as they often turned out in the past using corn syrup. I feel so liberated not having to use corn syrup for this pie! Thank you so much!!! I baked it 60 min. I loved the flavor. My DH thought he could distinquish sugar granuals. I didn't and am not sure what to do about that. I used Energy egg replacer. I used vanilla Silk soy milk and I added 1 tsp vanilla extract. I used Earth balance, which shows up white on parts of the pie when I refrigerate the pie and I used a ready made ww organic pie crust. I highly recommend this recipe with additional pecans, if possible. :)>>>
This is by far the most delicious pecan pie recipe I have tried.
However, like the other recipes I have tried the pie did not set although I made use of the extra 20min in the recipe. I want to try the recipe again to prove to my non-vegan family members that vegan desserts can compete with those using animal by-products. Any suggestions on what I should try? Also, if it makes any difference I used Ener-G egg replacer. Thanks for the help!!
Besides honey not being vegan, it has more sugar than brown sugar.
1 tablespoon honey = 60 calories / 17.0 grams carbohydrates / 16.0 grams sugar
1 tablespoon brown sugar, packed = 51 calories / 13.5 grams carbohydrates / 13.5 grams sugar
In terms of substituting something like agave syrup, you'd need to adjust the liquids to compensate. If I was making this for an "occassion," I think I'd just use the brown sugar. If I was making this just for home, I'd experiment. Maybe if you didn't add any non-dairy milk, add the egg substitute without preparing it, and add a dollop of molasses?
Hi i recently decided to have less sugar in my diet, do you know if using honey or any type of syrup would make this still be a great pie?
:'( Can someone please help me? I did everything exactly as described in the recipe. I even went out and bought Bob's egg replacer rather than using Ener G replacer. It flopped horribly. I had to throw it away.
The egg replacer does take some getting used to. . . What happened? Did it taste terrible or did it not gel or what? I've never heard of anyone having problems so I don't know what could've happened. Feel free to DM or email me: haymarketsquare at gmail dot com
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