Pecan Pie with a Cookie Crust
A sweet, creamy, and decadent pecan filling inside a cookie crust. A holiday classic!
Equipment
- Pie Pan
Ingredients
Cookie Crust
- 3 cups cookie crumbs *see notes
- 5 tbsp vegan butter
- ¼ cup maple syrup
- ¼ tsp salt
Pie Filling
- 2 cups pecans
- ½ cup white sugar
- ¼ cup maple syrup
- ¾ cup coconut milk
- 2 tsp vanilla extract
- 3 tbsp corn starch
- ¼ tsp salt
Instructions
- Preheat oven to 350°
- Place the cookies in a food processor or blender until it makes 3 cups of fine crumbs.
- Add the syrup, melted butter and salt and combine until the mixture looks slightly wet.
- Add the cookie crumb mixture to a greased pie pan and firmly press it down until a pie shell is created.
- Bake the pie shell for 7 minutes at 350°, and then set it aside to cool.
- In a cup, use a fork to combine the coconut milk and cornstarch until it is clump-free. Set this aside.
- Heat 2 tbsp of butter in a medium-sized saucepan over medium heat. Once it's hot, add the pecans and toast them for 1-2 minutes, while stirring frequently.
- Add the remaining ingredients, including the coconut milk/constarch mixture and stir until combined.
- Pour the filling from the saucepan into the pie shell.
- Bake at 350° for 30 minutes or until firm.
- Allow the pie to cool completely before slicing.
- Enjoy!
Notes
Cookie Crumbs: You can use whatever type of cookie you'd like for this recipe. Cookies such as Graham Crackers and Ginger Snaps tend to complement this recipe very well. I used Trader Joe's Speculoos cookies(Biscoff equivalent), and they work wonders.
Substitutions:
- Cookie Crust: Pre-made/Store Bought Cookie Crust
- Maple Syrup: Agave
- Vegan Butter: Coconut Oil
- Cornstarch: Arrowroot Powder