Prepare to embark on a mouthwatering journey that will make your taste buds dance with pure delight! This Vegan Gooey Butter Pecan Cookie Pie is the ultimate dessert that proves plant-based treats can be incredibly indulgent and irresistibly delicious. Imagine sinking your fork into a warm, buttery pie with a perfectly crisp edge and a center so gooey it'll make your heart melt faster than the pie itself. Whether you're a dedicated vegan, a dessert enthusiast, or simply someone who loves mind-blowing sweets, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup vegan butter
- 1 cup brown sugar
- 1/4 cup almond milk
- 1 cup chopped pecans
- 1 tsp vanilla extract
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan with a little vegan butter or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of all-purpose flour and 1/2 teaspoon of baking powder. Whisk them together until well incorporated.
- In another bowl, cream together 1/2 cup of vegan butter and 1 cup of brown sugar using an electric mixer or a whisk until the mixture is smooth and fluffy.
- Add 1/4 cup of almond milk and 1 teaspoon of vanilla extract to the butter-sugar mixture. Mix until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in 1 cup of chopped pecans into the cookie batter, ensuring they are evenly distributed.
- Pour the cookie batter into the prepared pie pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly gooey. A toothpick inserted into the center should come out with a few moist crumbs.
- Once baked, remove the pie from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice into 8 servings and enjoy your Vegan Gooey Butter Pecan Cookie Pie warm or at room temperature. Optionally, serve with a scoop of dairy-free ice cream or a drizzle of vegan chocolate sauce.
Tips
- For the most decadent results, ensure your vegan butter is at room temperature before mixing to create a smooth, creamy base.
- Don't overmix the batter - this can lead to a tough, dense pie. Mix just until the ingredients are combined.
- Toast the pecans before chopping them to enhance their nutty flavor and add an extra layer of depth to the pie.
- Use a light-colored pie pan to prevent the bottom from burning and to help you monitor the browning process.
- Let the pie cool slightly before serving to allow the gooey center to set, but serve warm for the most luxurious experience.
- For an extra touch of indulgence, sprinkle some extra chopped pecans on top before baking or drizzle with a vegan caramel sauce after cooling.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 0mg
