Bryanna's Vegan Pecan Pie

READY IN: 8hrs
SERVES: 6
YIELD: 9 inch pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: Use the white beet sugar/cane sugar AND the brown sugar/sucanat. it is NOT an OR. Use both white sugar and brown sugar.
  • If you wish to try the maple syrup version of this I suggest googling Bryanna Grogan and Pecan pie. Do not sub arrowroot or kuzu.
  • Mix the cornstarch with the 4 1/2 T water.
  • Preheat the oven to 400°F Bake your crust for 3 minutes. Remove to rack.
  • Combine water and sugars. Boil for 5 minutes. Add salt and dissolved cornstarch and whisk rapidly.
  • Stir and cook over high heat until just thickened and clear. Remove from heat and add margarine and vanilla. Stir until melted. It will be liquidish.
  • Pour into shell. Place pecan halves on top and press down a little into the mix. Place in middle of oven at 350°F Bake 30 minutes. It will be jiggly. It should set as it cools. Cool for at least 1 1/2 hours on rack then refrigerate until completely cooled and set.
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