Ingredients
2 cups chopped pecans
2 tablespoons molasses (blackstrap or regular)
3/4 cup pure maple syrup or agave
1/3 cup water
2 tablespoons bourbon (or water)
2 tablespoons nut butter (any kind, or vegan butter)
1/4 cup ground flaxseeds
1 tablespoon vanilla extract
1 teaspoon salt
Directions
Pre-bake your pie crust (if using homemade crust). Bake crust without fillings for 10 minutes at 400F.
Whisk together all ingredients and let sit at least 30 minutes in the fridge, during which time it will thicken, thanks to the flaxmeal. If the flax is good, the mixture will be noticeably thicker when you take it out.
Preheat oven to 350F. Pour filling into the pre-baked crust. Arrange any extra pecans over top, if desired. Bake on the center rack 35 minutes. Do not open the oven door, let sit in the turned-off oven an additional 10 minutes.
Adapted from
https://chocolatecoveredkatie.com/2017/12/11/vegan-pecan-pie-recipe/
Makes
One 9" pie
A collection of Sarah and Zach's favorite vegan recipes, brought to you from Seattle.