Vegan Pecan Pie

When creating vegan recipes, it’s helpful to be flexible and think outside the box. My regular pecan pie has the distinct flavor of brown butter and honey, both of which are nonvegan ingredients, so I don’t try to replicate it. Instead, this vegan pecan pie uses coconut oil and maple syrup while tapioca flour takes on the role of thickener, replacing eggs. A bit of almond milk and plenty of pecans imbue the pie with nuttiness. Does it taste like my regular pecan pie? Nope. Does it satisfy a vegan’s craving for the brown sugary crunch of pecan pie? It sure does!

Editor's Note: Using ¼ cup of tapioca flour will yield a pie with a very softly set gel. For a firmer filling, use up to ¼ cup more tapioca flour. The pie must be cool to the touch before slicing as a warm filling will still be runny.