Pecan Pie (Plant Based)

I don't know about you but pecan pie is hands down my favourite dessert.  I love pecans, to begin with. They're perfect as a snack, they're a perfect addition to a salad, and especially good when added to a pecan pie!  My youngest is with me and loves all things pecan and she especially enjoys pecan pie.  I had been making it for years following a traditional recipe calling for eggs and butter. I wanted to try a plant-based version, but I thought why to mess with a good thing? After all, we only have it twice a year (at Christmas & Thanksgiving).  But then my youngest daughter started asking me to make it in between holidays so I thought I would try to figure out how to turn this into a plant-based recipe.  I made this recipe and it turned out on the first try! I was pleasantly surprised and relieved - I thought it would take numerous tries to get this one done right. The recipe is simple and is a combination of maple syrup, coconut sugar, pecans, coconut oil, and chia seeds.  That's it - simple, nutritious and delicious.  I personally still reserve this as an occasional indulgence because it contains quite a bit of sweetness. But it's free of refined sugar, has added fiber from the chia seeds to slow down the metabolism of sugar. So I feel perfectly comfortable serving this to my family every now and then.

The recipe focuses on the pecan pie filling. For the crust, you can make one yourself or I occasionally use a plant-based crust made by Wholly Wholesome Organic Spelt pie crust.

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Pecan Pie (Plant Based)

Yield: 1 Pie

Author: Lara

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Simple, nutritious and delicious snack.

Ingredients

• 1 1/2 cups pecans toasted
• 1 cup of hot water
• 1/3 cup maple syrup
• 1/3 cup coconut sugar
• pinch of salt
• 3 tbsp coconut oil
• 1/4 cup milled chia seeds
• 1 tsp vanilla

Instructions

1. Bake pie crust according to instructions and allow to cool
2. Place all ingredients in a blender outside of the pecans and blend on high. Set aside the blended mixture and allow to sit for 10-20 minutes until the mixture thickens.
3. Toast pecans and set them aside to cool
4. Place 1/2 pecans in the cooled pie crust. Top with the blended mixture. Top with the remaining pecans.
5. Bake for 30 min in a preheated oven at 350. The pie filling will puff up and that's your indication that the pie is ready to be removed from the oven. Allow the pie to cool and set for 30 minutes before serving.

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