Vegan Pecan Pie

Tags: #vegan #dessert #pie #holiday #thanksgiving Serving: 10 servings Total time: 3 hours 30 minutes (plus 4 hours cooling)

A classic, gooey pecan pie with a flaky vegan-butter crust and a maple-syrup aquafaba custard that slices cleanly without eggs or dairy.

Ingredients

• 250 g all-purpose flour
• 15 g granulated sugar
• 5 g fine sea salt
• 170 g vegan butter, cold
• 80 ml ice water
• 30 g all-purpose flour, for dusting
• 300 g pecan halves
• 60 g vegan butter
• 150 g light brown sugar
• 180 ml maple syrup
• 120 ml light corn syrup or golden syrup (vegan)
• 120 ml aquafaba (unsalted chickpea liquid)
• 25 g cornstarch
• 10 ml vanilla extract
• 15 ml bourbon (optional)
• 5 ml apple cider vinegar
• 3 g fine sea salt
• 1 g flaky sea salt (optional)

Steps

1. Preheat oven to 190°C.
2. Mix 250 g flour, 15 g sugar, and 5 g salt in a large bowl.
3. Cut 170 g cold vegan butter into the flour until pea-size pieces form.
4. Drizzle 80 ml ice water over the mixture.
5. Press the mixture into a cohesive dough.
6. Shape the dough into a 3 cm-thick disk.
7. Wrap the dough and chill for 45 minutes.
8. Dust the work surface with 30 g flour.
9. Roll the dough into a 30 cm circle.
10. Fit the dough into a 23 cm pie dish.
11. Trim the edge to a 2 cm overhang.
12. Fold the edge under and crimp.
13. Prick the base with a fork.
14. Chill the pie shell for 20 minutes.
15. Line the crust with parchment.
16. Fill the crust with pie weights.
17. Bake the crust for 18 minutes.
18. Remove the parchment and weights.
19. Bake the crust for 7 minutes.
20. Cool the crust on a rack.
21. Reduce oven temperature to 175°C.
22. Toast 300 g pecans on a tray for 8 minutes.
23. Cool the pecans.
24. Melt 60 g vegan butter.
25. Whisk 120 ml aquafaba until foamy.
26. Combine 180 ml maple syrup, 120 ml corn or golden syrup, 150 g brown sugar, 3 g salt, 10 ml vanilla, 15 ml bourbon, and 5 ml vinegar in a bowl.