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Vegan Pecan Pie

This Vegan Pecan pie is filled with a gooey filling with a crunchy crust and nutty pecans that everyone will enjoy.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Servings 2 Pies

Ingredients
  

Vegan crust

  • 2 Packs Wewalka Vegan Pie Crust Or any other vegan pie crust.

Pie Filling

  • 2/3 Cups Vegan butter
  • 2 Cups Brown sugar
  • 1 Cups Corn Syrup
  • 5 Tbs Corn starch
  • 1/2 Tsp Salt
  • 1 Tbs Vanilla Extract
  • 1 Package Extra Firm Silken Tofu
  • 4 Cups Whole Pecans You can add more if you're feeling adventurous.

Coconut Whipped cream

  • 3 Cans Full fat Coconut Milk Refrigerated.
  • 2 Cups Powdered Sugar Or more if you want it sweeter.

2 Pie dishes/pans

    Instructions
     

    • Heat oven to 350F

    The pie crust

    • Place pie crusts in pie dish/pan and bake for 10-15 minutes while you prep the filling. 
    • **BE SURE TO POKE HOLES IN THE PIE DOUGH TO PREVENT DOUGH FROM RISING**
    • When it's golden brown, remove it from the oven and set it aside to cool.

    The filling

    • Mix together the brown sugar, vegan butter, corn starch and corn syrup over medium heat.
    • When the mixture gets to a slight boil, reduce heat to low and add vanilla extract and salt.
    • In a food processor, pulse together the tofu, 1 cup of pecans and brown sugar mixture.
    • Divide mixture into the two pie crusts.
    • Bake for an hour until pies are soft yet firm.

    Coconut whipped cream

    • Remove solid Coconut cream from the can
      **Careful not to take ANY of the liquid from the can- it will make the whipped cream liquid**
    • Mix together with powdered sugar
    • Place on top of Pecan pie and enjoy!
    Keyword Pecan pie, Vegan pecan pie