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Maple Pecan Pie (Free From: gluten, dairy, eggs, corn, added oils, and refined sugar)

Maple Pecan Pie


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6" pie
  • Category: Pie
  • Method: Baked
  • Cuisine: Dessert

Description

A baked vegan pecan pie without corn syrup — sweetened only with maple and with a gluten-free crust. Super delicious!


Ingredients

Crust Ingredients:

Filling Ingredients:

Topping:


Instructions

  1. Preheat oven to 350F. Oil a 6″ pie plate (or see notes above for alternative dish sizes). Set aside.
  2. Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk with your hands (if making a larger pie, you can roll the disk out with a rolling pin between two sheets of parchment). Place the dough disk inside the pie dish and form into a crust along the base and walls with your hands..
  3. Place all filling ingredients in a small blender and process until smooth. Pour this mixture into the prepared pie crust. (Note: it will be very liquid at this stage — that is normal. It will set as it bakes). Carefully top with pecan halves or sprinkle with chopped pecans.
  4. Bake in a preheated oven for 45 minutes. Allow the pie to cool thoroughly to set before slicing (ideally overnight or at least a few hours). Enjoy!

Notes

*Note: it’s very important to chill the can first ahead of time, ideally overnight, so that the white cream layer separates from the water in the can. You only want to scoop out that firm white layer of cream, and leave all the water behind for other uses (or discard).

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