Now that we have a super easy pie crust , let us discuss the pecan pie.

Vegan pecan pie recipe just egg. Add all the filling ingredients, except the pecans, to a mixing bowl and whisk well until combined. I’ve tried so many egg substitutes and. Web set the sauté pan over medium heat.

Then add the pecan halves and give it a quick stir to coat the pecans. Coarsely chop the pecans, leaving some intact for decoration, if desired. Preheat the oven to 325 degrees f.

Slowly add in a 2 tablespoons of cold water, pulse 2 or 3 times. Once the sugar is fully dissolved, turn off the heat. In a high speed blender, add your maple syrup, sugar, arrowroot powder, butter, cinnamon, vanilla extract, and half the pecans.

Fill with pie weights or dried beans. In a large bowl, combine the sugar, flour, and salt. Add ice water, only as much as needed to form it into a ball of dough (we used 1 tbsp but you may need up to 1 and ½).

Web key ingredients the list of ingredients for this vegan pecan pie is nothing you haven’t seen before. Bake for 40 to 45 minutes. Line crust with a double thickness of foil.

Web chill the dough for at least 30 minutes. Web ingredients 1/4 cup vegan butter, (56g) 1 1/2 tablespoons cornstarch, (15g) 1 cup agave nectar, (350g) or maple syrup (240ml) 1/4 cup brown sugar, or cane sugar (55g) 3 bob’s red mill egg replacer egg substitutes*, or flax eggs 1/2 teaspoon cinnamon powder 3/4 teaspoon sea salt 3/4 teaspoon vanilla. Spread the pecans evenly in the pie crust.