Vegan Pecan pie

Tonight we went to a vegan thanksgiving potluck and it was amazing lots of people there and so much good food. We took one savoury dish and one sweet dish. We made a pecan pie for desserts as we have not made one before. It turned out really well but just a heads up it is in no way healthy. Completely filled with sugar it tasted amazing and it went down a treat it was demolished in seconds! Woohoo.

Pie crust


2 cups flour

1/2 tsp salt

2/3 cups coconut oil scoopable not liquid

1/4 cup water plus more if needed


Add flour and salt in a large mixing bowl. Then add coconut oil in spoonfuls, cut the two together until it resembles wet sand. Add water one tablespoon at a time to form a dough. Roll out on a flat surface then place in the pie tin and put in the oven for 25 minutes

Pie filling

1/2 cup sugar

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup butter

6oz firm tofu

1/4 cup unsweetened almond milk

1/2 tsp salt

1 tsp vanilla extract

2 cups pecans halved


First in a sauce pan mix together the sugars and maple syrup. Heat over a medium heat stiring often, then add the butter. Then prepare the rest of the filling by crumbling tofu into a food processor along with the milk, cornstarch and salt puree until smooth. Preheat the oven to 350 degrees farenheit. Pour the filling into the pie crust and place in the oven for 4o minutes




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