The Easiest Vegan Pecan Pie (No Corn Syrup!)

Step 1

First prepare the pie crust according to the vegan flaky pie crust recipe. You will need to par-bake it. Once the pie crust is par-baked, begin to make the filling.

Step 2

Preheat the oven to 350F. While the oven is preheating, lay the pecan halves onto a baking sheet lined with tin foil. Place the pecan halves into the oven to toast for 7 minutes, or until fragrant. Remove from the oven and let cool. Keep the oven on at 350F.

Step 3

Whisk together the coconut milk, vanilla, coconut sugar, arrowroot powder, and maple syrup together until there are no more clumps of arrowroot starch in a medium saucepan.

Step 4

Continue to mix the mixture on medium-heat until it begins to thicken, about 4-5 minutes. Then Remove from heat and pour the mixture into a large bowl.

Step 5

Let the mixture cool for 5 minutes, then add in the flaxseed mixture, and mix together. Stir until the mixture is completely mixed. Set aside.

Step 6

Add in the pecan halves and fold until evenly coated.

Step 7

Remove the pie crust from the fridge, and pour mixture into the pie crust. Arrange the pecan halves if you desire. Bake the pie for 30 minutes with crust covered with tinfoil or a pie crust shield around the pie crust edges. Then remove the pie shield and bake for an additional 15-20 minutes, or until the filling has set.

Step 8

Remove from the oven and allow to cool at room temperature for 1-2 hours before serving.