Old-Fashioned Pecan Pie [V, SF option, GF option]

 Vegan old-fashioned pecan pie from The Spoon + Shovel

Vegan old-fashioned pecan pie from The Spoon + Shovel

There’s something so thrilling about making a perfectly traditional-looking vegan pie. Most of us came to a plant-based diet after years (or a lifetime) consuming meat and dairy, and getting that balance of plant ingredients to behave like the food chemistry of your memories is incredibly satisfying. I brought this pie to my parents’ holiday party this year, and my dad said it was the best pecan pie he’d ever had! See how your family reacts – let’s win some hearts with this one.

Ingredients:
Filling:
¾ C. pitted dates (6 large)
6 T. nut milk (soy or cashew) or pea milk
½ t. salt
2 t. apple cider vinegar
2 t. vanilla extract
2 C. brown sugar
¼ C. coconut oil
¼ C. dairy-free butter/margarine
3 T. flour (GF option here)
1 ½ C pecan, chopped, plus more whole pecans to decorate

Crust:
1 C. flour (GF option here)
½ C. coconut oil OR ¼ C. coconut oil + ¼ C. dairy-free butter or margarine
Ice water

 Vegan old-fashioned pecan pie from The Spoon + Shovel

Vegan old-fashioned pecan pie from The Spoon + Shovel

-Preheat the oven to 375° F.
-In a large mixing bowl, combine the flour and coconut oil (or coconut oil + butter/margarine) with a pastry knife. Once the dough pieces are roughly the size of lentils, begin adding ice water a teaspoon at a time, mixing until the dough sticks together, but before it’s sticky to handle. I usually end up using ~ ¼ C. total.
-Place dough on a floured piece of wax paper that is twice as long as it is wide. Flour the top, press down and roll between the wax paper until crust is thin and round. Cool in refrigerator while preparing the filling.
-Combine the dates, nut milk, vinegar, salt and vanilla in an immersion blender or food processor and process until smooth.
-Transfer date mixture to a stand mixer and add the brown sugar, coconut oil and butter (room temperature or melted). Combine, adding the flour one tablespoon at a time until smooth.
-Chop the pecans and fold into the filling.
-Remove crust from the refrigerator and form into the 9” pie pan of your choice. Pour in filling and decorate top with whole pecan halves.
-Place in the oven and bake for 45-60min or until the center of the pie only jiggles slightly when gently shaken. Remove from the oven and let cool for ~2 hours before serving.