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Nutty Pecan Pie
An American dinner table classic, this beautifully nutty and chewy Pecan Pie is a gorgeous addition to your vegan baking repertoire! You can also watch our Youtube video for this recipe as it has several tips and tricks from our Chef!
Servings: 6 people
- 8-inch/10-inch Tart or Pie Mould
For the Pie Crust:
For the Pecan Filling:
- 1 cup Jumbo Whole Pecans
Making the Pie Crust
- Place your butter cubes in the freezer for 30 minutes.
- In a large bowl, add the flour, salt, and sugar. Mix well to combine the dry ingredients.
- Add the frozen butter cubes into the dry mixture.
- Using a dough cutter, begin cutting the butter into the flour mixture.
- This step will give us the beautiful flaky pastry that is desirable.
- Take your time when cutting the butter into the flour mixture as you do not want the butter to begin melting. The colder the butter is, the flakier the pastry will be!
- As you continue cutting the butter, you should have a mixture that resembles the texture of wet sand.
- Once you have reached that stage, combine the cold water and oil.
- Add this water and oil mixture to the flour and butter.
- Using your hands, simply bring the dough together. DO NOT KNEAD!
- Once the dough is just combined, wrap it in a plastic wrap and refrigerate for 1 hour.
- This will allow the butter to solidify more and bring to us a beautiful flaky pastry.
- As the dough is resting, you can begin making the Pecan Pie filling!
Making the Pecan Filling
- In a food processor, add the pecans, date, maple syrup, flax seed powder, and salt.
- Grind all of the ingredients together into a smooth paste and set aside.
Assembling the Pecan Pie
- Remove the flaky pastry dough from the refrigerator.
- Lightly flour a flat surface with some flour.
- Remove the dough from the plastic wrap and place onto the floured surface.
- Using a rolling pin, slowly begin rolling out the dough into a circular shape, large enough to fit the tart mould that we are using.
- Once you have carefully rolled the dough out, using a sharp knife cut your final circle that’ll be placed onto the tart mould.
- Remove the excess dough and place your rolling pin at the far end of the circle.
- Place a little bit of the rolled out dough onto the pin and begin rolling the sheet towards you.
- You should have the entirety of your sheet of dough rolled onto your rolling pin.
- Life the pin along with the roll and slowly place it onto the tart mould, ensuring that the mould is covered entirely.
- Now, using your fingers, gently press the dough into the crevices of the tart mould, paying particular attention to not having any cracks throughout the mould.
- Using your thumb, gently press the dough into the fluted edges of the tart mould.
- Once you have pressed the dough into all of the flutes, use a sharp knife to cut off the excess.
- Using a fork, prick the bottom of the tart mould all over. This process is known as “Docking”
- Preheat your oven to 180 C. Once the oven is heated, place the docked tart mould into the oven for 8 to 10 minutes, for “blind baking.
- This step will ensure that the bottom of the tart is baked well and does not get soggy after the filling has been added.
- After the tart mould is blind baked for about 10 minutes, add the pecan and date filling and begin placing your whole pecans in a pattern on the surface.
- Place the assembled tart into the oven and bake for another 10 to 15 minutes.
- Once fully baked, remove the tart from its mould and let is cool completely before enjoying!
Serving: 250g | Calories: 372kcal | Carbohydrates: 44g | Protein: 3g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 294mg | Potassium: 320mg | Fiber: 4g | Sugar: 37g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg