This week I have a request from my dad, Ernie Larson! It's his birthday Monday November 11, join me in wishing him a happy birthday! He requested his favorite pie, Pecan Pie, with my twist on it. So here it is. Fully of ooey, gooey sticky filling with pecans to boot. I went a little pecan crazy so have reduced the amount of pecans in the recipe so it'll be just right for you. :) This recipe reflects a standard 9" pie but if you want to make the cutsie mini cast iron skillet version I have the measurements in the notes of the recipe. Let's get baking! Make it with me on YouTube/FaceBook or read about it below. Happy Birthday Dad! Thanks for being the best dad and our weekly calls! All my love, Christa
Growing up pecan pie was around our house during the holidays or for my dad's birthday 11/11! It was and I believe still is his favorite pie. He requested a vegan spin-off so here it is... enjoy!
1 Crust - 9" Pie Plate
2 Cups Pecans (more if desired)
Optional Extra to decorate
1/2 Cup Coconut Oil or Earth Balance (CBD optional)
1/2 Cup Coconut Sugar
1 Cup Medjool Dates
1 Cup Water
3/4 Cup Syrup (Agave, Maple)
3 Vegan Eggs (see notes)
1 tsp Vanilla
1/2 tsp Fine Sea Salt
1/2 tsp Cinnamon (optional)
3 Tbsp Flour of choice (optional)
How to cook Vegan Pecan Pie
Preheat the oven to 350 degrees F.
Add the pecans to a baking sheet, toast for 10-15 minutes until toasty but not burnt.
Blend the dates and water together into a paste.
Melt the coconut oil.
Mix together all of the ingredients except for the pecans.
Add either whole or chopped pecans (bakers choice) to the pie.
Have your pie plate pre-greased and the pie crust pressed into the plate, pour the pie filling on the unbaked crust.
You can top with extra pecans, it looks pretty but can make it more crunchy, fyi.
Bake on the bottom rack for 1 hour.
Slice and serve!
* Vegan Egg Options: 9 Tbsp Aquafaba, 3 Tbsp Egg Replacer( such as flax meal, chia meal/seeds, Bob's Red Mill mix etc.) mixed with 9 Tbsp of water, set aside to congeal. * Mini Cast Iron Skillet Recipe: 1/4 Pie Crust Recipe, 1/2 Cup Pecans, 2 Tbsp Coconut Oil (CBD), 2 Tbsp Coconut Sugar, 1/4 Cup Dates with 1/4 Cup Water, 3 Tbsp Agave or Maple Syrup, 1 vegan egg but use 2.3 T of it vs. 3, 1/4 tsp Vanilla, 1/8 tsp Salt, 1/8 tsp Cinnamon (opt), 3/4 tbsp flour of choice, extra pecans to top if desired. Same method, bake 40-45 minutes.