When it comes to this Classic Southern Vegan Pecan Pie, it is naturally sweetened (without corn syrup) and is housed with an orange infused, buttery, flaky crust. This recipe is sure to please the crowd during the Holiday season, one slice and bite at a time. Gluten-free option available.
Now that Thanksgiving is finally over, who’s ready to reminisce for the next few days with this delicious pie? I don’t know about you, but the best part about Thanksgiving is the days worth of leftovers, right?
But I think by Day 3, you might get tired of eating the same foods, unless of course, you had a TON of food on Turkey Day, so your options range wide. If not, then I’m sure you’ve been over it since the day after Thanksgiving, right? Haha.
The funny thing is—people usually have Turkey leftover for the longest. Have you ever wondered why? Is it because Turkeys are huge or is it due to the fact that anyone hardly touches the Turkey? Hmmm. Who knows!
Anyway, my Thanksgiving was a great one. Although, I spent the day getting work done, my husband and I did cook a small dinner, enjoyed movies in the night, and was truly Thankful!
This year’s Thanksgiving felt different, but in a good way. I’m currently learning that less is more, so I’m enjoying the simpler parts of life—love, laughter, + light.
Of course, Christmas is in full way and it’s been crank-up time in my house! While, Christmas isn’t certainly about only gifts, we do want to get some awesome gifts this year, especially for the little guy. What are you planning on doing?
With December right around the corner, I’ve been prepping myself for so many things that will be happening.
To kick things off (towards the end of November) is the Pinhole Press Pinterest Cookie Bake-Off, which I’m super excited about! You simply choose our Sugar Cookie to bake, snap the photo of your creation, and let us know that you “tried it” on Pinterest! BAM!
Oh and our Weekly Podcast (For the Love of Sweet Tea) will be BACK! If you haven’t joined us yet, you won’t want to miss us on Saturday, 12/8 at 7PM EST on FB Live!
Then of course, we’ll be hitting the streets of NYC at the Sip. Shop. Eat. Holiday Pop-up shop! THIS IS SO HUGE! We’ll get to meet those of you who are in the area and want to stop by to hear our story and eat some delicious sweets! Yum!
Back to these sweets—-so, if you’re looking for some great sweet treat options, whether for Holidays or on any given day, check out our Sweets Archives.
But don’t worry, some of our Reader faves include:
Soft Oversized Crinkled Sprinkle Sugar Cookies
Delicious Homemade Classic Cinnamon Rolls
Soft + Crisp Crinkled Butterscotch Cookies
Oversized Crinkled Chocolate Chip Butterscotch Cookies
Lemon Tart with Strawberries + Mint
Need something VEGAN?
No worries—we’ve got you covered with these:
Vegan Pumpkin Cinnamon Rolls
Chunky Vegan Chocolate Chip + Pretzel Cookies
Strawberry Glazed Vegan Breakfast Pop Tarts
Vegan Chocolate + SunButter Cheesecake Bites
And the list goes on…..
Honestly, the star of this pie is the crust in my opinion. I’m just super obsessed with the flakiness and hint of orange flavor! If you’re an avid follower of Orchids + Sweet Tea, then you’ll know that this crust’s first debut was with this Delicious Vegan Pumpkin Pie! And oh boy, have I fallen in love with it ever since.
Top this pie with a scoop of non-dairy, vegan ice cream and we’ve got ourselves a winner.
Now, let’s right into this recipe, shall we?
FOR THE CRUST:
In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, orange zest, and organic pure cane sugar, whisking them all together.
Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**
Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
In the meantime, make the Pie Filling.
FOR THE FILLING:
Preheat your oven to 350 degrees Fahrenheit.
In Medium saucepan over medium-high heat, add the vegan butter, brown sugar, whisking them together and let it all melt fully. Whisk in the all-purpose flour or starch, whisking until it turns golden brown, about 2 minutes or so.
Next, add the water or coconut cream and continue whisking until mixture begins to boil. Reduce heat to low and let simmer and cook until it all becomes thick, about 2-3 minutes, whisking occasionally.
Add the maple syrup, cinnamon, all spice, and sea salt, whisking it together and cooking everything until mixture continues to bubble and thicken, about another 5 minutes or so.
Once thickened, remove mixture form the heat and whisk in the vanilla extract and the chopped pecans.
Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
Pour pie filling mixture over crust and lightly brush the top of pie crust with melted vegan butter. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only ‘slightly jiggly’. **NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper, leaving the middle opened and exposed.**
Remove pie from oven and cool completely.
Once cooled, place pie in the refrigerator for at 30 minutes to least an hour before serving and slicing.
To serve, add Cocowhip! or Vegan ice cream atop a slice of pecan pie on prepared plate.
Classic Southern Vegan Pecan Pie.