Healthier Vegan Pecan Pie [No Corn Syrup]
User Reviews
5
Healthier Vegan Pecan Pie [No Corn Syrup]
Description
The pie crust combines almond flour, white whole wheat flour, and ripe avocado to create a soft, oil-free base. Optional cinnamon and coconut sugar add warmth and mild sweetness. The filling includes maple syrup, molasses, ground flaxseed for binding, tapioca starch for thickening, and cashew butter for creaminess, along with pecan halves for texture and flavor.
Baked at a moderate 325°F, the pie is first baked for 15 minutes, then covered with foil or a pie shield to prevent over-browning for another 25 minutes. This method ensures an evenly cooked crust and filling that sets properly.
The pie should cool completely at room temperature for at least two hours to firm up before slicing. It can be served as a vegan alternative to traditional pecan pie, offering a balance of sweetness and nutty depth.
It stores well refrigerated for several days and can be frozen for extended keeping, maintaining its quality for occasional treats or special occasions.
Ingredients
For the Crust (Or vegan pie crust of your choice)
- 90 grams almond flour approx. 3/4 cup
- 80 grams white whole wheat flour also known as soft whole wheat or whole wheat pastry flour, approx. 3/4 cup
- 1 medium avocado ripe
- ¼ teaspoon salt sea salt
- 4 tablespoons almond milk or non dairy milk of choice
- 1-2 tablespoons water ONLY if needed!
- 2 tablespoons coconut sugar optional, or granulated sugar of choice
- 1 teaspoon cinnamon optional
For the Filling
- 1 ¼ cups pecan halves
- ⅔ cup maple syrup
- 3 tablespoons molasses fancy
- ¼ cup Flaxseed ground
- ⅓ cup cashew milk or milk of choice, unsweetened
- 3 tablespoons tapioca starch
- 2 tablespoons cashew butter or almond butter
- ½ teaspoon salt sea salt
Optional Add Ins For the Filling
- 2.5 teaspoons instant coffee
- 1 teaspoon vanilla extract pure
- 1 teaspoon cinnamon
Instructions
- Prepare your pie crust of choice and set aside. I use my oil free pie crust (see post for detailed directions and step by step photos on making the crust) with the almond flour option, which I highly recommend. If using this crust, there's no need to prebake (blind bake) the crust.
- Preheat the oven to 325 degrees F.
- Add all the filling ingredients, except the pecans, to a mixing bowl and whisk well until combined. Then add the pecan halves and give it a quick stir to coat the pecans.
- Pour the mixture into your prepared crust and bake for 15 minutes. Then place a pie shield over your pie or loosely cover it with aluminum foil and bake for an additional 25 minutes. (Total bake time 40 minutes.) This will prevent your crust from baking too quickly and getting too dark.
- Remove from the oven and cool on a cooling rack for a minimum of two hours before slicing.
Notes
- Cool the pie at room temperature for at least two hours before slicing to allow it to set properly.
- Refrigerate completely cooled pie and consume within 3-5 days or freeze up to two months for longer storage.
- The pie tastes best within the first couple of days after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395cal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 244mg | 10% |
| Potassium | 430mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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