In the Key of K

People always put way too much stuff between the viewer and the recipe. Not me!

Let me just say that my grandfather and I spent several years working on the perfect pecan pie recipe. And then I spent year, years, and more years trying to perfect a vegan version. Still working on it but this has been a go-to for the last ten years or so (with minor modifications every year). If he were still around he would approve–whether vegan or not it’s a great recipe.

I’ve added chocolate chips (really good), I’ve used store bought pie crusts (time saver!; surprisingly, many are vegan), and many minor small shifts that don’t make significant changes. Make some changes and make it your own! Share it with a loved one! Or hoard it for yourself like a greedy dragon a top a mountain of gold!

Pecan Pie and Crust

InTheKeyofK.com

Crust:

2 tbsp Ground Flax + 6 tbsp Water (mix together and let stand until thickened–around 5-10 minutes)

1 1/4 cup Pecan Flour (directions to make below)

1/4 cup Tapioca Starch

1/4 tsp Salt

Combine the flax and water and let sit for 5-10 minutes, until it’s gelatinous.

To make the pecan flour put 2 cups of pecans in food processor and grind until it’s a flour-like consistency. Don’t go too far or you will make pecan butter. You can sub almond flour for an easy store-bought alternative.

Once the flax is ready, add pecan flour, tapioca starch, and salt together and stir until combined. Once it starts to come together use your hands. Add more pecan flour if it is sticking too much, add a bit more water if it is dry and crumbly.

Place the dough in a 9 inch pie pan and use your hands to push it toward the edge and top of the pie pan trying to keep it even.

Pie:

2 tbsp Ground Flax + 6 tbsp Water (mix together and let stand until thickened–around 5-10 minutes)

1/2 cup pecan butter* (buy or make, see note at the end)

1 cup brown sugar

1/4 cup granulated sugar

1/4 teaspoon salt

1 tablespoon whole wheat flour or oat flour

1 tablespoon any plant milk

1 teaspoon vanilla extract

1 cup chopped pecans or pecan halves

Pecan halves for decorating the top

Preheat oven to 375 degrees F.

Combine the flax and water and let sit for 5-10 minutes, until it’s gelatinous.

Add everything but the pecans to a bowl and use an electric mixer to combine. Stir in the 1 cup of pecans (I put them and a sandwich bag and bash them with a rolling pin first).

Pour into your unbaked 9 inch pie shell. Decoratively arrange pecan halves on top.**  Bake in preheated oven for 10 minutes at 375 degrees, then reduce temperature to 300 degrees for 50-55.

*To make pecan butter put two cups of pecans in a food processor with a dash of salt and mix until you have something that resembles peanut butter. You will have to scrape the sides as you go. You might think it isn’t going to work but it will come together eventually. For bonus flavor, toast the pecans before making anything (except the decorative ones that go on top—they get toasted while cooking—don’t burn your nuts!).

**If you fail to arrange pecans on the top of your pie it will look repulsive.