Happy fourth of Advent, everyone! ?️?️?️?️
Christmas is near and everything just seems to get a little more cozy and relaxed. Have you already planned your Christmas Dinner? Maybe you are still looking for the right dessert to finish everything off. Let me help you, by telling you about today’s recipe: Pecan Pie! Most of us don’t have a lot of time on our hands-on Christmas Day, so this super simple and easy pie is just what we need. The stars of the pie are obviously the pecans, but I think it would also taste nice with walnuts. A classic American recipe (By Matty Matheson, check below for sources) calls for three types of sugar, eggs, and butter, which seemed a bit too decadent for me. So, I chose a vegan filling with coconut cream. No matter what filling you use, it is surely going to taste great! ❄️☃️
For the pie crust:
150g all purpose flour
3 tbsp sugar
½ tsp salt
115g butter (or vegan butter)
2 tbsp lemon juice
1-2 tbsp ice water
For the filling (traditional)
2/3 cup brown sugar
¼ butter, melted and cooled
½ cup maple sugar
1/3 cup corn syrup
1 ½ cups chopped pecans
2 tbsp vegan butter
1 ½ cups chopped pecans
½ cup coconut sugar (or brown sugar)
¼ cup maple syrup (or agave syrup)
¾ cup unsweetened full fat coconut milk
3 tbsp corn starch
¼ tsp salt
Prepared pie crust (rolled out, use the recipe above)
Instructions (pie crust)
- Cube butter into 1 inch pieces and place in the freezer until frozen, about 30 minutes
- Place flour, sugar and salt in food processor and pulse to combine. (or use your hands to pinch the flour and butter together)
- Add in butter and pulse until the mixture resembles coarse sand.
- While the processor is running add in the lemon juice and water. The dough should form into a ball in the food processor. Continue to add 1 tablespoon of water at a time until a ball forms.
- Remove dough from food processor and form into a disc. Wrap with plastic and let rest in the fridge for minimum 30 minutes or up to 3 days.
- Roll out dough between two pieces of parchment paper into a 10 1/2 inch round 7. Press dough into the bottom and along the sides of a 9-inch tart pan. Trim the overhang, then refrigerate for 30 minutes before filling and baking.
Instructions (traditional filling)
- Preheat oven to 375F. (Or 190C)
- Meanwhile, make the filling by whisking the eggs and brown sugar in a large bowl.
- Pour in the melted butter, maple syrup and corn syrup and stir until combined.
- Stir in the chopped pecans.
- Place the chilled tart shell on a baking sheet. Carefully pour in the filling, sprinkle with salt, then bake in oven for 30 minutes.
- Let cool for 30 minutes before serving.
Instructions (vegan filling, using prebaked, chilled pie crust from above)
- In a measuring cup, combine the coconut milk and cornstarch, then whisk until smooth.
- In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast in the pan for about 30 seconds while stirring continuously.
- Pour in the maple syrup, coconut sugar, coconut milk mixture, vanilla and salt. Whisk until smooth.
- Remove from heat, then pours the mixture in the pie crust until filled to about 1/4-inch of the top of the crust. Bake in the oven for about 30 minutes, or until filling appears mostly firm when you gently jiggle it. Cool on the counter for 2-3 hours, then cover and store in the refrigerator for at least 8 hours, ideally overnight.
- Remove from heat then pour the mixture in the pie crust until filled to about 1/4-inch of the top of the crust. Bake in the oven for about 30 minutes, or until filling appears mostly firm when you gently jiggle it. Cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight.