Gluten Free Vegan Pecan Pie
Gluten Free Vegan Pecan Pie is made without corn syrup, eggs or butter and is a delicious addition to your holiday table or any time of the year.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Servings: 10 slices
- 1 gluten free pie crust prepared, but not baked
- ¾ cups full fat coconut milk from a can
- 3 tablespoons tapioca starch
- ¼ cup maple syrup
- ⅓ cup coconut sugar or other granulated sugar
- ¼ teaspoon salt
- 1 tablespoon vanilla
- 1 tablespoon Coconut Oil or other oil or butter
- 1.5 cups coarsely chopped pecans
Preheat oven to 350F.
Bake the prepared pie crust in the oven for 8-10 minutes, or until just set and lightly browned. Set aside to cool slightly.
In a medium bowl whisk the coconut milk and tapioca or cornstarch until smooth. Add the maple syrup, coconut sugar, salt and vanilla together. Set aside.
Melt the coconut oil in a saucepan over medium heat. Add the pecans and cook, stirring constantly until fragrant and starting to brown, about 3-4 minutes. Remove from heat and add to the coconut milk mixture and stir to combine.
Pour the pecan mixture into the warm pie crust and bake at 350 for 25-30 minutes, or until mostly firm, but still a little jiggly in the middle. Cool completely on a wire rack This tastes great just like this, or put it in the fridge for a few hours to set up more. It’s great chilled or at room temperature. It tends to fall apart if rewarmed. Enjoy!
Calories: 387kcal | Carbohydrates: 27g | Protein: 6g | Fat: 31g | Saturated Fat: 11g | Sodium: 188mg | Potassium: 130mg | Fiber: 4g | Sugar: 13g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg