This pecan pie is sweetened with maple syrup and coconut palm sugar and thickened without eggs. It needs to be refrigerated at least 8 hours to set after baking, so make the pie at least 1 day ahead of serving.
Enjoy the richness of a good old fashioned Southern Pecan Pie? Savor the creaminess of a Caramel Cheesecake? You will love this easy to make Caramel-Pecan Cheesecake Pie by Taste of Home, a perfect finish to Thanksgiving dinner.
How to Make Pecan Pie
You don’t have to pre-bake the pie crust for pecan pies. And truth be told, you really don’t have to melt the sugar and syrup on the stovetop or even sift the egg mixture. Both sides of the family do agree that we like a light colored pie, so we choose to use light opposed to dark Karo syrup. Sometimes we get wild and use half of each. This is just a family preference and how we make ours!
My mom is very particular about how she bakes this pie and I love her attention to detail! Her baking skills have been such a blessing to learn from, because well patience. An attribute that I’m still trying to work on obtaining even in my 40’s!
Caramel Pecan Pie Recipe
This pecan pie is sweetened with maple syrup and coconut palm sugar and thickened without eggs. It needs to be refrigerated at least 8 hours to set after baking, so make the pie at least 1 day ahead of serving.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 8
Ingredients
- 1⁄3 cup almond milk
- 3 Tbsp. cornstarch
- 1⁄2 cup coconut palm sugar
- 1 cup pure maple syrup
- 1⁄4 tsp. salt
- 1⁄2 tsp. ground nutmeg
- 1⁄2 tsp. ground cinnamon
- 2 Tbsp. Spectrum Organic Shortening, melted
- 1 Tbsp. vanilla extract
- 2 1⁄2 cups pecan halves
- 1 unbaked vegan, gluten-free pastry shell
Directions
Step 1
For the pie: Preheat oven to 350°F.
Step 2
In a large bowl, whisk together the almond milk and cornstarch for 2 to 3 minutes until the mixture is foamy. Add the coconut palm sugar, maple syrup, sea salt, nutmeg, cinnamon, melted shortening, vanilla, and pecans*. Stir until the mixture is thoroughly incorporated.
Step 3
Pour the mixture into vegan pastry shell. Bake for 30 to 45 minutes, until the filling is bubbling along the edges.
Step 4
Remove from the oven and cool on a wire rack for 1 hour, then refrigerate for at least 8 hours before serving.
Notes
*For easier digestion and fantastic flavor soak and dry the pecans yourself instead of purchasing sprouted pecans. Place 2 cups of nuts in a bowl. Add 1 teaspoon of sea salt and cover the nuts with water. Stir to dissolve the salt. Allow to sit for 6 – 8 hours. Drain and dehydrate in a dehydrator or in your oven at just under 150 degrees for 8 – 12 hours, or until completely dry and crisp.