Pecan Pie (Recipe #144)

Happy Thanksgiving 2020! Oh this year has been one like no other! I am thankful for so many things. I am thankful for my husband, my family, my home, my career, and starting my blog. A lot of really incredible things have happened for me this year. I was able to get married and start a life with my husband. I also began taking cooking very seriously and starting my blog. I could continue on with a million other things that I am thankful for, but the take away that I am going for is to celebrate today with the goodness that you find in your life no matter how big or small. Celebrate and be thankful!

On to the food! I knew I wanted to keep thanksgiving a bit traditional, so I wanted to make sure that I had a pecan pie and a pumpkin pie. Yesterday, I prepped my vegan pecan pie found in the Vegan for Everybody cookbook! It was a very simple pie! I started by melting coconut oil and adding flour to it. Once the flour was golden, I added in maple syrup, water, brown sugar, and salt. I took it off the heat after it thickened up and then I added in chopped pecans and vanilla. I poured this sweet mixture into an already baked pie crust. I put it in the oven at 275 degrees Fahrenheit for about 45 minutes. I let it cool before I dug into it! Yes, I did dig into it yesterday! I will enjoy it as much today as I did yesterday.

I really enjoyed this delicious alternative for a traditional pecan pie. I did think there was a little bit too much of the chopped pecans, so next time I would not add as much. I also think the texture was just a bit different than a traditional pecan pie. A traditional pecan pie at my parent’s house had a gorgeous golden layer and the pecans floated on top. The texture of the vegan pecan pie was just slightly different.

I hope you have a really incredible holiday and I hope today is the start of an incredible holiday season!

Taste: 9/10

Level of difficulty: 1/5

Notes for next time: I would use less chopped pecans. Otherwise, delicious!