This uber-delicious Easy Eggless Pecan Pie is a MUST-MAKE for the holidays! With its crispy top, the gooey center and the flaky crust, this Thanksgiving classic dessert will wow you and your guests. Easy to make, easier to eat.
2 1/2cup(420 gr) pecans, chopped + more whole for decoration if desired
Place flour, salt and butter in a food processor. Pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. If you don't have a food processor you can do this in a bowl with your fingertips or a pastry blender.
Slowly add ice water. Pulse once or twice after each addition until the dough just barely begins to hold together.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, pulsing until incorporated, then test again. Do not overwork the dough or it will be tough.
Turn out dough onto a lightly floured surface. Gather dough together, divide into 2 equals parts, form two disks, wrap with plastic wrap and chill, at least 1 hour up to 3 days. NOTE: for this recipe, you will only use one disk. You can reserve the other one two later use.
After the chilling time, place dough on a floured surface, roll to 1/4" thick and place into a pie dish, crimping edges. Refrigerate until you prepare the filling. NOTE: If you are ready to bake the pecan pie you can preheat the oven while preparing the filling.
Mix the golden flaxseed meal and water in a small bowl. Let it sit for 10 minutes until thick and gelatinous.
Combine flaxseed mixture, corn syrup, granulated sugar, salt, cornstarch, butter, and vanilla paste in a medium bowl. Fold in the chopped pecans at the end.
Pour the pecan mixture into prepared pie crust.
Top with whole pecans, if desired.
Bake at 350 (180º C) degrees for 60 – 70 minutes, or until dark, thick and bubbly. It will still be liquid-y when you take it out of the oven. It will set when it cools. Let cool over the counter then store in the refrigerator until ready to serve.
You can use a store-bought pie dough if you prefer.If you prefer, use brown rice syrup instead of corn syrup.MAKE-AHEAD: Allow it to cool completely and then store covered in the refrigerator for up to 3 days.LOOKING FOR MORE EGGLESS DESSERT RECIPES?