The second recipe of Gluten-Free Vegan Pie Week is this Gluten-Free Vegan Pecan Pie, and here’s why you need it in your life. It’s:
- crispy, buttery and flaky
- loaded with toasty pecans
- super fudgy and tastes like caramel!
Since creating an undetectably vegan and gluten-free pie crust for this Gluten-Free Vegan Apple Pie, I knew I couldn’t just stop there, and decided to do a full-on week of pie recipes! The other recipes are:
The pie crust is amazingly close in texture and flavour to a conventional pie crust, and is really easy to make – it’s made with a base of coconut oil, ground almonds and gluten-free flour (you can substitute this with rice flour, or if you’re not gluten-free plain all-purpose flour also works).
The filling for this Gluten-Free Vegan Pecan Pie was inspired by these Chocolate Pudding Pots – I used rich, creamy unsweetened cashew milk thickened with cornflour (cornstarch) to create a custard-like texture.
I added dates when cooking the custard, as it softens them beautifully before the whole mixture gets blended up, so there’s no need to soak them beforehand. Using dates not only makes this Pecan Pie entirely naturally sweetened, but also adds a gorgeous caramel-like flavour and a seriously fudgy texture.
What’s great about this recipe is that the pastry dough doesn’t require any chilling beforehand, you don’t need a rolling pin or a floured surface, and the crust doesn’t need to be pre-baked. Just pour in the custard mixture and you’re good to go!
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Gluten-Free Vegan Pecan Pie:
For the filling:
For the pie:
This Gluten-Free Vegan Pecan Pie is crispy, buttery and flaky, loaded with toasty pecans, and tastes like caramel!
- 350 ml (1 1/2 cups) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 heaped teaspoons cornflour (cornstarch)
- Optional: splash of brandy or Bourbon if not gluten-free (ensure vegan if necessary)
- 90 g (1/2 cup) pitted dates
- 50 g (1/3 cup) pecan nuts, chopped into small pieces
- 40 g (1/4 cup) pecan nuts
Measure out the milk and add the vanilla, salt and cornflour (and brandy if using) to the same measuring container or jug, and mix well ensuring that the cornflour has been mixed in well
Once the mixture is mixed well, pour into a pan, add the dates, and cook on a medium heat, stirring regularly, until thickened
Either transfer the mixture to a food processor or blender (or use a hand-held stick blender) and blend until completely smooth
Once blended, stir in the chopped pecan nuts
Leave to cool slightly before pouring into the pastry
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish)
You can use a fork or your fingers to create a pretty pattern around the edge if you like
Pour the filling into the pie crust (do this just before putting the pie in the oven as otherwise the dough might 'melt')
Place the remaining pecan nuts across the surface of the custard to decorate
Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
Leave to cool completely before cutting, to allow the filling to set properly
Keeps covered in the fridge for up to a few days
*You can alternatively use almond flour
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