Low FODMAP Vegan Maple Pecan Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp salt
- ½ cup vegan butter, cold and cubed
- 3–4 tbsp ice water
For the filling
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup pure maple syrup
- ¾ cup packed light brown sugar
- 3 tbsp cornstarch
- 2 tbsp vegan butter
- 2 tsp vanilla extract
- ½ tsp salt
- 2 cups pecan halves
Instructions
- 1
In a mixing bowl, whisk together the flour and salt. Add the cold cubed vegan butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed — stop before it becomes sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
- 2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the 9-inch pie dish, gently press it into the bottom and sides, and trim the overhang to about 1 inch. Fold the edge under itself and crimp as desired. Refrigerate the lined dish while you prepare the filling.
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