Pecan pie

March 15, 2024

A is a firm favourite and we’ve turned it into a vegan take on a classic! We’ve used ground flaxseed to bind the filling rather than eggs. It’s just as delicious. Serve with a dollop of cream if you like.

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8 serving(s)

Prep Time:
30 mins

Cook Time:
1 hr

Total Time:
1 hr 30 mins




    1. Step 1Lightly dust a work surface with flour and roll our pastry to 3mm thick. Use to line a 20.5cm round, fluted tart tin (max 3cm deep). Trim so that just 2cm pastry overhangs the edge (to allow for shrinkage during baking). Prick the base all over with a fork, then line the tart case with a large sheet of baking parchment. Fill with baking beans and chill for 30min.
    2. Step 2Preheat oven to 200°C (180°C fan) mark 6. Blind bake the tart case for 20min, then carefully remove the parchment and baking beans. Return tin to the oven for 10min, until base is lightly golden all over. Set aside to cool while you make the filling. Turn oven down to 170°C (150°C fan) mark 3.
    3. Step 3In the small bowl of a food processor, pulse 100g of the pecans until very coarsely ground (alternatively chop very finely by hand). Empty into a bowl and add the flaxseed, cornflour and 1/4tsp fine salt. Mix well, then stir in the maple and golden syrups and the bourbon (if using), followed by the coconut oil.
    4. Step 4Use a serrated knife, trim excess pastry from the pastry case. Scrape in the pecan mixture, then arrange the remaining 100g whole pecans on top. Place on a baking tray and bake for 30min, until deep golden and bubbling up. Cool completely in the tin before transferring to a board or plate and serving in slices.  

TO STORE: Cover and chill for up to 3 days. Allow to come to room temperature before serving.

GH TIP: The bourbon adds a lovely depth of flavour to the filling, but you can use 1tsp vanilla extract instead.

Per serving:

  • Calories: 618
  • Protein: 8g
  • Fat: 45g
  • Saturates: 14g
  • Carbs: 42g
  • Total sugars: 16g
  • Fibre: 5g

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