Vegan Gluten-Free Pecan Pie
This 100% plant-based pecan pie is super easy and made without corn syrup! Tastes like classic pecan pie.
Servings 6
Calories 464kcal
Cost $12
Ingredients
- 1 ½ cups pecans
- ½ cup coconut sugar
- ⅓ cup maple syrup
- ¾ cup coconut milk canned full fat
- 1 teaspoon vanilla extract
- 3 tablespoon potato starch
- 1 pie crust pre-prepared
Instructions
- Preheat the oven to 350 degrees F.
- Combine the potato starch and coconut milk in a small bowl and whisk. Set aside.
- In a pot, dry toast the pecans on medium heat for 1-minute until warmed. Turn down the heat to a simmer and add the coconut sugar, maple syrup, and vanilla. Stir.
- Then, add the coconut milk and potato starch mixture. Stir until smooth.
- Pour pie mixture into the unbaked prepared pie crust. Bake for 30 minutes. Let it cool fully then refrigerate in the fridge overnight or for at least 8 hours.
- Serve at room temperature and enjoy! Top with coconut whipped cream!
Notes
- Don’t use a pie crust that’s already baked. Get an unbaked pre-prepared pie crust or make your own!
- Make sure to let it set in the fridge overnight for at least 8 hours to firm up. This is essential! If you are planning to make this for the holidays, make it the day before to prep.
- Store leftover pie in the fridge for up to 5 days.
- Feel free to substitute corn starch for potato starch, either will work.
Nutrition
Calories: 464kcal | Carbohydrates: 45g | Protein: 5g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Sodium: 150mg | Potassium: 272mg | Fiber: 3g | Sugar: 21g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
