Thanksgiving Eve is coming to a close, but I wanted to share this pie recipe before I start dozing off at the computer screen. It’s a Butterscotch Pecan Pie. And it’s Vegan. You’re welcome.
I found this frozen pie crust at my local health food store & am pretty stoked on it. Whole wheat, organic, and vegan. Hallelujah! I think the over-use of “whole” is my favorite part of the whole thing: Wholly Wholesome Naturally Wholeicious Whole Wheat Pie Crust…
VEGAN BUTTERSCOTCH PECAN PIE
Makes one 9″ pie
- 1 Frozen whole wheat pie crust, thawed (or your favorite homemade recipe, you overachiever, you…)
- 1 1/2 c halved pecans
- 1 c organic vegan sugar
- 1/4 c organic brown sugar
- 2 Tbsp flour
- 1 tsp salt (this seems like a lot, but it makes the butterscotch HAPPEN. don’t skip it.)
- 6 Tbsp earth balance or other dairy-free margarine, melted)
- 2 Tbsp ground flax seed, mixed with 4 Tbsp water (let sit for a few minutes until it gels together)
- 1 c organic light corn syrup (I used wholesome sweeteners brand. the small container was exactly 1 cup)
- 1/2 tsp alcohol-free vanilla
- 1/4 tsp almond extract (don’t skip it, or your pie will be too sweet!)
1. Place about 1 cup of your pecans on the bottom of your raw pie shell.
2. Combine the sugars, flour, and salt in a large bowl.
3. Mix the remaining wet ingredients separately, then add the wet to the dry and whisk until you get a smooth consistency.
4. Pour batter into your pie shell. You will see the pecans begin to bubble and kind of “float” toward the top. Try not to laugh like a mad scientist and focus…you’re almost done.
5. Scoot your pie to the edge of your counter. Steady it with one hand, and tap the bottom of the pie with the other. This will release more bubbles and help more pecans rise to the top. You can laugh now.
6. Arrange the rest of your pecans on top of the pie and place in a cold oven. Turn heat to 375 and walk away for about 60 minutes.
Now, all ovens are different, so this is where it gets tricky. I let my pie bake for 90 minutes at 375, then covered it with a bent piece of foil to prevent the top from burning and continued to bake it 30 minutes more at 275. Yes that is like a million hours (read: 2 hours). But you gotta give pecan pies time. They are crazy like that. Here’s the pretty finished pie:
Easy as, well, pie. Okay, lame joke. Moving on…
We can’t have pie without whipped cream! And we can’t have whipped cream when we are vegan, right? Well, no. That’s wrong. You just have to be awesome and smart and try this recipe:
VEGAN WHIPPED COCONUT CREAM
- 2 cans of full fat coconut milk (sorry, low fat will not work), chilled at least overnight
- 1/4 c powdered sugar
- 1 tsp vanilla extract
1. Carefully open your cans of cold coconut milk. Do not shake them!
2. Scrape the white coconut cream out of the cans. Leave the clear-ish coconut water. You won’t need it right now. If you like, you can save the water in a jar in the fridge and add it to smoothies. Yum.
3. Beat the coconut cream with the powdered sugar and vanilla on high until you get stiff peaks.
4. Store in an airtight container in the fridge until pie time. Oh, and try not to let your toddler see you lick the bowl. Because then you have to share.
I won’t be blogging tomorrow, but I’ll be back Friday with a recap of all the recipes I am going to make tomorrow morning. Have a happy Thanksgiving!