Maple Kissed Pecan Bliss

Pecan pie, a classic Thanksgiving dessert, features a rich, sweet filling, toasted pecans, all nestled in a flaky pastry crust. This beloved dish traces its roots to the Southern United States, with early recipes appearing in cookbooks in the late 19th century. Some believe it was inspired by French settlers who used local pecans to create a nut pie, while others attribute its rise in popularity to the Karo syrup company in the 1930s, which promoted recipes using their syrup. Today, pecan pie is a holiday staple, celebrated for its gooey texture and nutty flavor, embodying the warmth and richness of the giving season. So grab your pie tin and let’s get to baking, little chefs!

Ingredients:

• 1 vegan pie crust*
• 1 flax egg (2 tablespoons flax meal + 4 tablespoons water)
• 4 tablespoons vegan butter, melted 
• 3/4 cup maple syrup
• 3/4 cup sugar
• 3 tablespoons cornstarch or arrowroot powder 
• 2 teaspoons pure vanilla extract
• 2 cups coarsely chopped pecans (10 oz), plus 1/2 cup halves for decorating the top

Instructions:

1. Preheat your oven to 350°F.
2. Prepare the pie crust in a 9-inch pie plate, firmly pressing it down and pinching the sides. Place in the fridge until ready to fill.
3. Make the flax egg by mixing together 2 tablespoons flax meal and 4 tablespoons of water, letting it sit for a few minutes to thicken.
4. In a large bowl, mix together the melted vegan butter, maple syrup, flax egg, sugar, cornstarch and vanilla until smooth.
5. Roughly chop the 10 oz pecans and stir into the sugar mixture before pouring over the crust. Then evenly sprinkle the remaining 1/2 cup halves on top.
6. Use a pie crust shield or tin foil on the edges to prevent the crust from burning. Bake the pie for 50-55 minutes until thick and golden brown.
7. Remove from the oven, and let cool on a wire rack at room temperature for 30 minutes. Let it rest in the refrigerator for 4 hours or overnight to let it firm up.
8. Slice and serve with your choice of ice cream or whipped cream if desired. Enjoy!

Notes: *Store-bought crust is often vegan, just check the ingredients to confirm. Make sure it is thawed before rolling out but still cold when baking to get maximum rise.