We are smitten with Hannah Sunderani’s vegan baking skills. And this delicious vegan pecan pie recipe that Hannah makes on Vegan Afternoon with Two Spoons is no exception. Better still, says Hannah, “hands-down it’s the easiest pie recipe I’ve made to date – with just 10 ingredients and all pantry staples.”
Vegan Pecan Pie
- 2 9-inch frozen pie crusts vegan thawed (*details in instructions)
- 3 tbsp ground chia seeds or ground flax seeds
- 2/3 cup water
- 3/4 cup brown rice syrup
- 2 tbsp maple syrup
- 1 tbsp blackstrap molasses
- 1/4 cup vegan butter melted
- 1/3 cup brown sugar
- 2 tbsp arrowroot starch
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- 2 1/2 cup chopped pecans
- Preheat oven to 350F/180C. Line a baking sheet with parchment paper. Remove the pie crusts from the freezer.
- Using your own 9-inch pie dish (for a homemade look), let one of your pie crusts thaw in your pie dish (20 minutes). Mould it to the bottom of the dish when thawed. Then use the second pie shell to build up the walls of your dish, peeling pieces as needed. (You might not need the whole pie shell for building the walls).
- Make the flax eggs: combine ground flax and water in a small bowl and whisk to combine. Let stand for 10 minutes to thicken.
- Prepare the filling: In a medium mixing bowl combine the brown rice syrup, maple syrup, molasses, melted butter, brown sugar, arrow root starch, vanilla extract, cinnamon, salt, and flax egg. Blend together with a hand mixer on medium speed until well combined, about 1 minute. Then, fold in the chopped pecans and stir well.
- Place the pie crust on the paper-lined baking sheet and pour the filling into the pie crust. (This will catch any over spill). Bake for 30 minutes. Remove the pecan pie from the oven and cover the top with tin foil. Place back in the oven to bake until the filling has set, and the inside is a little wiggly, 30 to 35 more minutes. Let the pie cool completely.