Description
This Maple Tahini Vegan Pecan Pie came together on a bit of a whim, and honestly, it turned out better than I expected. It’s rich, lightly spiced, and has that perfect sticky pecan topping that makes everyone go back for another slice
Ingredients
Units
Scale
- 3 1/4 cups pecans, plus extra for topping
- 3/4 cup maple syrup
- 1/2 cup corn syrup
- 1 tsp cinnamon
- 2 tbsp cornstarch
- 4 tbsp tahini
- 1 pre-made pie crust
Instructions
- Preheat your oven to 350⁰F (175⁰C).
- Place your pre-made pie crust into a pie dish if it isn’t already, and set it aside.
- In a medium bowl, whisk together 3/4 cup maple syrup, 1/2 cup corn syrup, 1 tsp cinnamon, 2 tbsp cornstarch, and 4 tbsp tahini until smooth.
- If you’re using a blender, pour in the filling mixture and add the 3¼ cups of pecans.
- Pulse just a few times until the pecans are roughly chopped.
- You want texture, not pecan dust. If you’re doing it by hand, roughly chop the 3¼ cups of pecans first, then stir them into the filling.
- Pour the mixture into your prepared pie crust and spread it out evenly. Add a handful of extra pecans on top, decorate as you wish, if you like that classic look.
- Bake for 45 to 50 minutes, until the centre is mostly set but still has a slight jiggle.
- If the crust starts browning too quickly, loosely cover the edges with foil.
- Let the pie cool completely before slicing, as the filling firms up as it rests.
- If possible, leave it a couple of hours on the counter.
Notes
Created, prepared, tried, and tested Corlea
