Mini Vegan Pecan Pies
These Mini Vegan Pecan Pies are AMAZING, they have a buttery crust with a chewy and crunchy filling in one bite! The texture of the filling is amazing and egg-free!
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Pecan Pie used to be my favorite pie to make when I learned how to bake, there is something magical in the combination of sugar, pecans, and butter. Although I love it so much, I was skeptical of making it without eggs since they can sometimes be very difficult to mimic in texture. I must say I was so surprised by how similar my vegan version is to the non-vegan pecan pie!
This recipe is SO EASY to make, they look so cute, and are a crowd pleaser! They do not require refrigeration or any special care, feel free to double or triple the recipe for holidays, birthdays, barbecues, or any other celebration. I guarantee you they will not disappoint!
Easy step-by-step instructions
In a food processor add the flour, sugar, butter, and pulse until you achieve a sandy texture. Add the water into the mixture and pulse until the dough forms. Don’t worry if the dough is slightly crumbly, once you press it into the mold it comes together.
Divide the dough into a greased 12 cup mini muffin tin (I found mine many years ago at Dollar Tree). I like to use non-stick cooking spray, but you can use melted butter or a bit of oil.
With a tablespoon press and swirl the crust until the dough covers the cup (dip the tablespoon in flour if the dough sticks to it). Use your fingers to make sure the crust is uniform and not too thin on the bottom, put the muffin tin in the fridge while you prepare the filling.
In a small nonstick pot on low heat add the pecans, butter, brown sugar, agave, sea salt, and stir until the sugar and butter melt (about 1 minute). In a small bowl mix the water, corn starch, and add slowly to the filling making sure to stir it well. Continue stirring the mixture for 1 – 2 more minutes until it thickens. Finally, stir in the vanilla extract and remove it from the heat.
Divide the filling amongst each cup (about 1 TBSP of filling in each).
Place a pecan half in the middle of each pie and bake on the top rack of the oven for 25 – 30 minutes.
What can I do if I do not have a food processor?
You can easily make these by hand. In a medium bowl incorporate all the dry ingredients and add the butter, with a fork mix all the ingredients until you achieve a sandy texture, add the water, and use your hands or a spoon to form the dough.
How long do the Mini Vegan Pecan Pies stay fresh?
These pies stay fresh for up to 4 days in an airtight container at room temperature.
Mini Vegan Pecan Pies
Ingredients
- ½ cup all-purpose flour
- 1 tsp white sugar
- 2 TBSP cold vegan butter or margarine
- 2 tsp cold water
- ½ cup pecan halves roughly chopped
- 1 TBSP vegan butter or margarine
- ¼ cup packed brown sugar
- 1 TBSP agave nectar
- A pinch of sea salt
- 2 TBSP water
- 1 TBSP corn starch
- ½ tsp vanilla extract
- 12 pecan halves (optional)
Instructions
- In a food processor add the flour, sugar, butter, and pulse until you achieve a sandy texture. Add the water into the mixture and pulse until the dough forms.
- Divide the dough into a greased 12 cup mini muffin tin, with a tablespoon press and swirl the crust until the dough covers the cup (check blog post for pictures). Use your fingers to make sure the crust is uniform and not too thin on the bottom, put the muffin tin in the fridge while you prepare the filling.
- In a small nonstick pot on low heat add the pecans, butter, brown sugar, agave, sea salt, and stir until the sugar and butter melt (about 1 minute). In a small bowl mix the water, corn starch, and add slowly to the filling making sure to stir it well. Continue stirring the mixture for 1 – 2 more minutes until it thickens and remove from the heat. Finally, stir in the vanilla extract.
- Preheat the oven to 350°. Remove the crust from the fridge and divide the filling amongst each cup (about 1 TBSP of filling in each), place a pecan half in the middle of each pie and bake on the top rack of the oven for 25 – 30 minutes making sure the crust does not brown too much. Remove from the oven and let cool for 10 minutes, run a knife on the side of each pie and it should release immediately. Serve and enjoy!
