As promised here comes my favourite festive recipe of all times: the best vegan pecan pie. And by best I mean BEST.
As a food blogger I spent most of my time in the kitchen whisking, beating, kneading and of course eating.
When Christmas is right around the corner things get even crazier. It’s the time for dozens of festive (or cozy!) gatherings, loads of big feasts and sweet baked goods.
So when I say this pie is my favourite thing this season… it has to be pretty damn good. There’s lots of festive food competition this time of year.
It’s super creamy, chewy and caramel-y with a hint of warm seasonal spices and crispy pecans on top. Words and photos can’t do it justice but I guess I have to try.
Last time we topped each slice with dairy-free vanilla ice cream and it was just out of this world. Do yourself a favour and bake this pie. You can thank me later.
We’re going to have this for dessert on Christmas Eve and I’m sure I can find plenty more excuses occasions to make this pie before the new year.
- Pie crust:
- 1 cup flour
- ⅓ cup margarine
- 2 Tbsp white granulated sugar
- pinch salt
- 2 Tbsp ice water
- Pie filling:
- ½ cup margarine
- 5 Tbsp flour
- 3 Tbsp water
- 1 cup sugar
- 1 Tbsp blackstrap molasses
- 2 tsp vanilla extract
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- generous pinch of nutmeg
- pinch of coarse sea salt
- Pecan topping:
- 1½ cups pecan halves
- 2 Tbsp sugar
- For the pie crust mix the flour, sugar and salt in a mixing bowl. Add the margarine and use a fork to combine the mixture.
- When it starts to come together and form loose crumbles, add the ice water and knead the dough with your fingers until everything is well combined.
- Place the dough in the fridge for 10 minutes. Dust a clean working surface with flour and roll our the dough thinly with a rolling pin.
- Place the sheet of dough in a greased pie dish, gently push it down and cut off the excess dough.
- Pop it back into the fridge while making the caramel filling.
- Melt the margarine in a saucepan over medium heat. Add the flour and mix well.
- Now add the water, the sugar and the blackstrap molasses and stir to combine. Turn up the heat until the mixture starts to bubble then turn it all the way down and keep stirring it for another 5 minutes.
- You want the sugar to melt but not to caramelize too much yet. It's going to caramelize more in the oven.
- Take the caramel off the heat and stir in the vanilla extract, ginger, cinnamon, nutmeg and salt.
- Once well combined pour the mixture into the unbaked pie crust and spread it evenly.
- Pop it in a pre-heated oven and bake it at 180˚C for 25 minutes.
- Meanwhile prepare the pecan halves. Place them in a saucepan over high to medium heat, add the sugar and stir while the sugar is caramelizing. After a few minutes the pecan halves will be coated in caramel. Spread them out on baking paper and let them cool.
- Decorate the pie with the pecan halves when it's straight out of the oven. Don't wait for the pie to cool otherwise the pecans won't stick/slightly melt into the pie. Be careful not to burn yourself though!
- Let the pie cool and set for 2 hours before cutting it in slices. Enjoy!