Vegan Pecan Pie

Loaded with eggs, butter, and other yummy things, pecan pie can be something vegan folks miss having from time to time. This version has an awesome flaky crust, a rich caramel-like base, and toasty nuts, but is 100% vegan.<sup>1

1</sup>Some vegans and vegetarians (though not me) avoid sugar and brown sugar, unfortunately, this recipe uses both. I'm not aware of any good substitutes for use in baking - if you know of some, please let me know!

Software:
For the Crust -

• 1 1/2 cups all purpose flour
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 9 tablespoons vegan butter substitute (whatever type/brand you prefer to use)
• 1/2 cup cold water
• 2 tablespoons apple cider vinegar

For the Filling -

• 1/3 cup oyster crackers (or 10 saltine crackers)
• 1/2 cup water
• 2 1/2 tablespoon vegan butter substitute
• 1/2 cup and 2 tablespoons brown sugar
• 1/2 cup and 2 tablespoons sugar
• 1/4 cup agave nectar
• 2 teaspoons vanilla
• 2 1/2 tablespoons applesauce
• 3 1/2 tablespoons cornstarch
• 1/4 teaspoon each fresh grated nutmeg and ginger, and cinnamon
• 1/2 tablespoon whiskey (can be omitted if desired)

For the Topping -

• 1 cup pecan halves (I like to chop them coarsely)
• 1/2 tablespoon vegan butter substitute
• 1 tablespoon light brown sugar
• pinch of salt

Hardware:

• Mixing bowl
• Measuring cups and spoons
• Small saucepan
• Small pan/skillet
• Rolling pin
• Pie plate (or muffin tin if making mini pies as demonstrated here)
• Large biscuit cutter (if making mini pies)
• Plastic wrap

1. Add flour, sugar, and salt to the bowl and mix with fingertips to combine
2. Form a well in the center and add butter substitute
3. Work the butter substitute into the flour until it's evenly distributed
4. Add the water and cider vinegar and mix until combined
5. Turn out the dough onto a sheet of plastic wrap and wrap tightly
6. Refrigerate at least one hour

1. Remove the chilled dough from the fridge
2. Roll the dough on a floured work surface using a lightly floured rolling pin
3. If making one large pie: Ensure the dough is large enough for your pie plate, roll it up around your rolling pin, an transfer it to the pie plate
4. If making mini pies: Using the large biscuit cutter, cut out rounds of dough and place them in the cups of the muffin tin. Scraps can be gathered and rerolled
5. Refrigerate (or place in the freezer) while making the filling

1. Preheat oven to 325 degrees Fahrenheit
2. Add pecans, butter substitute, brown sugar, and salt into a small pan or skillet on medium heat
3. When the mixture begins to sizzle, reduce the heat to medium-low and stir occasionally while making the filling

1. Crumble crackers into mixing bowl and add the water, allowing the cracker crumbs to soak it up
2. Add all other filling ingredients and mix to combine well
3. Pour the mixture into a small saucepan and bring to a low boil over medium heat, stirring constantly
4. Once it comes to a boil, cook for two minutes or until it thickens (it will be about the consistency of pudding)

1. Allow the filling mixture to cool slightly and pour (or spoon) into the crust
2. Add topping mixture to the top
3. Bake for 50 to 55 minutes or until the crust is lightly browned (mini pies will take a few less minutes)
4. Allow to cool on counter top
5. Enjoy!