Ingredients for Bryanna's Vegan Pecan Pie
- 1 ½ cups pecan halves
- 1 ½ cups water (½ cup for the sugar syrup and 4 ½ tsp for the cornstarch slurry)
- Beet Sugar
- ½ cup packed light brown sugar
- ¼ teaspoon salt
- 4 ½ teaspoons cornstarch
- Cold Water
- Vegan Margarine
- Pure Vanilla Extract
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How to Make Bryanna's Vegan Pecan Pie
- Preheat oven to 400°F (200°C).
- Bake your pie crust for 3 minutes.
- Remove from oven and let cool on a wire rack.
- In a medium saucepan, combine 1 cup white sugar, ½ cup brown sugar, and ½ cup water.
- Bring to a boil over medium-high heat and cook for 5 minutes, stirring constantly.
- In a small bowl, whisk together 4 ½ teaspoons of cornstarch and 4 ½ teaspoons of water until smooth.
- Slowly whisk the cornstarch slurry into the boiling sugar mixture. Continue whisking rapidly until the mixture thickens and becomes clear.
- Remove from heat and stir in ½ cup vegan margarine and 1 teaspoon vanilla extract until melted and combined.
- Pour the filling into your prepared pie crust.
- Arrange pecan halves evenly over the top, gently pressing them into the filling.
- Reduce oven temperature to 350°F (175°C).
- Bake for 30 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.
- Let cool completely on a wire rack for at least 1 ½ hours before refrigerating for at least 4 hours, or until fully set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
74g
Fat
5g
Carbs
8g
