This ridiculously rich and delicious pecan pie is the perfect fix for anyone craving a sticky toffee treat.
Pecans are probably one of my favourite nuts to bake with, alongside almonds. They are beautifully soft, rich and buttery in flavour and they crumble like a dream. They’re also the healthiest thing about this pie which, let’s face it, isn’t the healthiest thing I’ve ever baked. Sometimes you’ve just gotta live a little!
Pecans are a great source of vitamin E, B vitamins, minerals like zinc, calcium and magnesium, and they contain properties that contribute to the body’s antioxidant activity – I told you they were good for you!
STICKY PECAN PIE
Serves 10 | Prep time: 20 minutes | Cook time: 45 minutes | Total time: 1 hour 5 minutes
For the crust
- 1 1/2 cup plain flour (180 g)
- 1/4 cup dairy-free spread (50 g)
- 2 tbsp coconut oil
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 cup almond milk (60 ml)
For the filling
- 3 tbsp egg replacer, with 5 tbsp water
- 2/3 cup dairy-free spread (150 g)
- 1 cup unrefined brown sugar (150 g)
- 4 tbsp caster sugar
- 1 tbsp plain flour
- 1 tbsp almond milk (or other dairy-free milk)
- 1 tsp vanilla extract
- 1 cup raw pecans, chopped (125 g)
- 10 whole pecans
- 3 tbsp maple syrup
For the crust
- Mix the flour, salt and sugar in a large bowl.
- Cut the dairy-free spread into chunks and combine with the flour mixture. Add in the coconut oil and mix until you reach a crumbly texture.
- Make a well in the mixture and pour in the almond milk. Using your hands, knead the mixture until everything is combined and then form a ball. It might not look like a perfect ball but that’s fine.
- Transfer the dough to a lightly floured surface and roll the ball out into a circle that is about 5 cm wider than the base of your pie tin. I used a 23 cm tin so I rolled my dough into a 28 cm circle.
- Neaten the edges of the dough circle with a knife and carefully transfer to a pie tin or dish, pressing gently into the creases so that it fits the sides of the dish. Place in fridge.
For the filling
- While the pie crust is cooling in the fridge, preheat the oven to gas mark 6 (200 C, 400 F).
- In a small container, cover the whole pecans in maple syrup and set aside.
- In a bowl, mix the egg replacer and water and whisk until combined.
- Melt the dairy-free spread in a sauce pan over a medium heat. Once the spread has melted, turn down the heat and stir in the egg replacer mix. Then mix in both sugars and the flour.
- Once combined, add the pecans, almond milk and vanilla and stir until combined.
- Pour the mixture into the pastry crust and place in the middle of the oven. Bake for 10 minutes then lower the heat to gas mark 4 (180 C, 350 F) and bake for a further 25 minutes.
- Decorate the top of the pie with the maple-syrup-soaked pecans and drizzle the remaining syrup over the pie, put it back in the oven and bake for a further 10 minutes.
Notes: Delicious served with vanilla ‘ice-cream‘.