Vegan Gluten-Free Pecan Pie
100% plant-based pecan pie that's super easy and made without corn syrup! Tastes like a classic pecan pie and is beyond delish.
Servings 6 slices
Ingredients
- 1.5 cups pecans
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 3/4 cup full fat coconut milk
- 1 tsp vanilla extract
- 3 tbsp potato starch
- 1 pre-prepared pie crust
Instructions
- Preheat the oven to 350 degrees F.
- Combine the potato starch and coconut milk in a bowl and whisk. Dry toast the pecans for 1-minute until warmed on medium heat. Turn down the heat to a simmer and add the coconut sugar, maple syrup, and vanilla. Stir. Then add the coconut milk + potato starch mixture. Stir until smooth.
- Pour into the unbaked pre-prepared pie crust. Bake for 30 minutes. Cool for a few hours then let it set in the fridge overnight or for at least 8 hours.
- Serve at room temperature and enjoy!
Notes
I used a 9-inch pre-prepared pie crust from the brand Wholly Wholesome - I have seen that brand at both Whole Foods and Sprouts. Any pie crust will do.