I find it a bit ironic, don’t you, that I’m sharing this rich, decadent pecan pie with you immediately after announcing that I’m training for a bikini competition.  I also find it ironic… or maybe masochistic is a better word… that I began this program immediately prior to Thanksgiving and Christmas.  I didn’t really think about the timing on that one…
But anyway, I’m all in now!  It’s fun, and there’s always a way to make room for pie… especially this pie.  I searched with no luck on the Internet for a healthier recipe for pecan pie, because, though I love it, the main ingredients, besides pecans, are corn syrup and eggs.  There must be a better way!  Corn syrup is highly processed, genetically modified, and the dark version has artificial colour added to it.  No thanks.  And while I’m not opposed to eggs, if I could use flax meal successfully, adding fiber and healthy fats to the mix, why not?
I decided to try my experiment the night I was having 20 people over for Thanksgiving dinner…
I blame my mother for this penchant, as she set a precedent early in my life by whipping out a new recipe every time guests were coming over.  And guess what??  It always worked out for her!! So I do it too, just assuming it will always work out for me as well.  And this time, I got lucky.
No one guessed this caramelly, rich, perfectly sweet pecan pie was vegan. Â The flax “eggs” thickened the filling like a dream… I used pure maple syrup and coconut sugar to replace the corn syrup and white sugar. Â I did add a tablespoon of flour to ensure the thickening process, but you could probably leave it out and be just dandy. Â My pecans are from Oklahoma, one of the finest pecan growing states in the US. Â They’re plump, sweet, & crisp. Â I think you can never have too many pecans in a pie, so I increased the usual amount by 50%.
Yes, this pie is still calorific… but not as much as the regular version because I reduced the total amount of sugar by 25%. Â And we didn’t miss it at all! It was still plenty sweet, and it didn’t make my teeth ache. Â I hope you love it as much as we did…
Ingredients
For the crust:
- 1 ¼ cups whole wheat pastry flour
- ½ teaspoon salt
- ½ cup vegetable shortening
- 3-4 tablespoons very cold water
For the filling:
- 3 tablespoons flaxmeal + 6 tablespoons water, mix together & let stand 5 minutes
- ¾ cup pure maple syrup
- ¾ cup coconut sugar
- 2 tablespoons coconut oil, melted
- 1 tablespoon flour
- 1 teaspoon vanilla
- ½ teaspoon salt (scant)
- 2 cups pecans, roughly chopped
Instructions
To make the crust:
- Whisk together the flour & salt in a large mixing bowl.
- Add the shortening in several pieces and cut in with a pastry blender until mixture resembles coarse crumbs.
- Add the cold water one tablespoon at a time, mixing as you go, until dough holds together.
- Gather the dough into a ball, pressing it lightly with your hands.
- Roll out into a circle about 10 inches in diameter and place into a 9-inch pie plate. Trim the edges. Crimp decoratively however you desire. Set aside.
- Preheat the oven to 175C (350 F.)
To make the filling:
- Place all ingredients except pecans into a blender.
- Blend at medium speed until very smooth (this is to make sure the flax is well-blended.)
- Spread pecans evenly in the bottom of the pie crust.
- Pour the filling mixture over.
- Bake for 40-45 minutes, until the filling is set but wobbles slightly in the centre. Remove from oven and let cool at least 2 hours before cutting.
I love this post! Especially the first paragraph. It was really funny! Even though I don’t like pecans, this post made me want to try some. The pictures are beautiful, and I love how you write in all your blog posts! Keep up the good work!
Hi Sara, thank you sooo much for commenting on my post!! I love it when you do… it really makes my day! I’m glad that my photos make you want to try the pie… there’s still some left. 😉 I love you!!! xoxox
YUM!!! I have a left over empty pie shell in the freezer from T’giving. Now I know just how to use it up! Can’t wait to try this recipe!
Aunt A, I’ve wanted to try a vegan pecan pie for SO long and I’m thrilled that it turned out so well! Let me know how you like it… it’s a bit less sweet than the traditional, but in a good way. 😉 Love you!!