Gluten Free Vegan Pecan Pie

Name: Gluten Free Vegan Pecan Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 gluten free pie crust (prepared, but not baked); ¾ cups full fat coconut milk (from a can); 3 tablespoons tapioca starch; ¼ cup maple syrup; ⅓ cup coconut sugar (or other granulated sugar); ¼ teaspoon salt; 1 tablespoon vanilla; 1 tablespoon Coconut Oil (or other oil or butter); 1.5 cups coarsely chopped pecans

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 10

Cost: $5.07 /serving

Author : Maggie

gluten free pecan pie vegan

Ingredients

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1 gluten free pie crust (prepared, but not baked)¾ cups full fat coconut milk (from a can)3 tablespoons tapioca starch¼ cup maple syrup⅓ cup coconut sugar (or other granulated sugar)¼ teaspoon salt1 tablespoon vanilla1 tablespoon Coconut Oil (or other oil or butter)1.5 cups coarsely chopped pecans

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Instructions

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Step 1

Preheat oven to 350F.

Step 2

Bake the prepared pie crust in the oven for 8-10 minutes, or until just set and lightly browned. Set aside to cool slightly.

Step 3

In a medium bowl whisk the coconut milk and tapioca or cornstarch until smooth. Add the maple syrup, coconut sugar, salt and vanilla together. Set aside.

Step 4

Melt the coconut oil in a saucepan over medium heat. Add the pecans and cook, stirring constantly until fragrant and starting to brown, about 3-4 minutes. Remove from heat and add to the coconut milk mixture and stir to combine.

Step 5

Pour the pecan mixture into the warm pie crust and bake at 350 for 25-30 minutes, or until mostly firm, but still a little jiggly in the middle. Cool completely on a wire rack This tastes great just like this, or put it in the fridge for a few hours to set up more. It’s great chilled or at room temperature. It tends to fall apart if rewarmed. Enjoy!