Pecan Pie

I haven’t had Pecan Pie in ages.  This is my take on the classic – of course veganised, but not compromised !

The pastry is easy to make, and I’ve made it all the more easier to make and bake, by purchasing a ready made crust.  I used Jus-Rol – if you’re in the UK or anywhere else within Europe, you might just find it.  It’s usually sold frozen, and just as the name suggests, it is easy to ‘just roll’- anyway – on a dusted clean surface roll to shape, place on a greased dish, and then fill with savoury or sweet, cover, brush and bake in a preheated oven.  Having purchased it ready, it leaves me with full concentration to focus on a fabulous filling, and saves me a great deal of time and cleaning up afterwards.

So, for the filling of this pie, I don’t use cornstarch/cornflour.  Instead I use custard.   Why you may ask ?  Well, because of the vanilla flavour it imparts. I don’t use white sugar or eggs or corn syrup – instead I use coconut sugar, which is perfect for baking, cinnamon which completely makes a perfect marriage of consolidating the custard and the nuts together.  

I served it with Alpro whipped cream, but it can also be served with beaten coconut cream from a tin left in the fridge, or just plain classic vanilla ice cream.  I have to say, it’s one of the most satisfying desserts ever !  

Serves approximately 6-8 portions

INGREDIENTS FOR THE DOUGH
1 packet of Jus-Rol shortcrust pastry – 400g

METHOD FOR THE DOUGH

First preheat your oven to 180°C/ 355°F.

Roll out your pastry to fit a pre-greased quick tray approximately 10 inches in diameter, and secure the edges.

Now blind bake (use grease-proof paper/parchment and rice or beans) for approximately 7-8 minutes, take it out and let it cool off.

INGREDIENTS FOR THE FILLING
2 Tbsp vegan butter of your choice
1 cup crushed pecan nuts
more whole pecans for decorating the surface (set these aside)
2 Tbsp coconut sugar
¾ cup full fat coconut milk (scoop this from the top of a pre-refrigerated coconut cream tin)
1/8 tsp sea salt
3 Tbsp custard powder or cornflour/cornstarch
4 Tbsp maple syrup (extra for brushing on the pastry)
¼ tsp ground cinnamon
a little extra plant-based milk

 METHOD FOR THE FILLING

Melt your butter in a non-stick saucepan, then add your broken pecans, and stir continuously for some minutes until they become toasted.

Next, add your coconut sugar and continue to stir so that it breaks down.  Then add your maple syrup and stir for a few seconds.  Put the heat off.

Place your custard powder and your coconut cream in a small bowl and stir with a hand whisk, or spoon until rich, thick and creamy, and set aside.

Put the heat back on, and add the cinnamon, salt and the coconut and custard mix.  Stir with a hand whisk until all is properly mixed and incorporated.  It may appear to be a little too thick, so add a couple spoons of the plant based milk.  You should be left with a thick mix, but not clumps.

Once your pastry has cooled down from the oven, remove the parchment, rice and beans, and pour your mix gently onto the pastry.

Brush maple syrup onto the edges, then decorate with whole pecans around the pie.  Bake until golden, but keep an eye on it that it doesn’t burn.  When it turns golden (25 minutes or so, depending on your oven type), it’s ready. 

Take out of the oven, and allow to cool down for an hour before scoring and cutting.  When properly cooled, place in an airtight container and refrigerate.

Serve with vanilla ice cream and/or vegan cream of your choice.  Now put the kettle on will you !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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suitable for vegans, vegetarians and meat-eaters alike

Pecan Pie

Recipe by Miriam SorrellCourse: Dessert, Tea-timeCuisine: American
Servings

6

servings
Prep time

45

minutes
Cooking time

30

minutes

INGREDIENTS

  • DOUGH
  • 1 packet of Jus-Rol – 400g

  • FILLING
  • 2 Tbsp vegan butter of your choice

  • 1 cup crushed pecan nuts

  • more whole pecans for decorating the surface (set these aside)

  • 2 Tbsp coconut sugar

  • ¾ cup full fat coconut milk (scoop this from the top of a pre-refrigerated coconut cream tin)

  • 1/8 tsp sea salt

  • 3 Tbsp custard powder or cornflour/cornstarch

  • 4 Tbsp maple syrup (extra for brushing on the pastry)

  • ¼ tsp ground cinnamon

  • a little extra plant-based milk

METHOD

  • DOUGH
  • First preheat your oven to 180°C/ 355°F.
  • Roll out your pastry to fit a pre-greased quick tray approximately 10 inches in diameter, and secure the edges.
  • Now blind bake (use grease-proof paper/parchment and rice or beans) for approximately 7-8 minutes, take it out and let it cool off.
  • FILLING & ASSEMBLY
  • Melt your butter in a non-stick saucepan, then add your broken pecans, and stir continuously for some minutes until they become toasted.
  • Next, add your coconut sugar and continue to stir so that it breaks down.  Then add your maple syrup and stir for a few seconds.  Put the heat off.
  • Place your custard powder and your coconut cream in a small bowl and stir with a hand whisk, or spoon until rich, thick and creamy, and set aside.
  • Put the heat back on, and add the cinnamon, salt and the coconut and custard mix.  Stir with a hand whisk until all is properly mixed and incorporated.  It may appear to be a little too thick, so add a couple spoons of the plant based milk.  You should be left with a thick mix, but not clumps.
  • Once your pastry has cooled down from the oven, remove the parchment, rice and beans, and pour your mix gently onto the pastry.
  • Brush maple syrup onto the edges, then decorate with whole pecans around the pie.  Bake until golden, but keep an eye on it that it doesn’t burn.  When it turns golden (25 minutes or so, depending on your oven type), it’s ready. 
  • Take out of the oven, and allow to cool down for an hour before scoring and cutting.  When properly cooled, place in an airtight container and refrigerate.
  • Serve with vanilla ice cream and/or vegan cream of your choice.  Now put the kettle on will you !

 
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