Holiday dinners used to be easy: Throw a bird in the oven, make some potatoes and a few other carb- and cheese-loaded sides, and finish the whole thing off with a pie for dessert.
These days your cousin’s a celiac, your sister is a vegan and every other person at the table is lactose intolerant (oh, who are we kidding? We’re all at least a little lactose intolerant).
With this maple pecan pie crust, you can make just about everybody happy. It’s vegan, it’s gluten free, and most importantly, it’s delicious. This mixture of – yes – pecans and maple is also packed with tons of flavor from coconut oil, vanilla, nutmeg and brown sugar.
This crust can be used for pecan pie, sure, but it’s also great for pumpkin pie, sweet potato pie or any type of berry pie. And thanks to its gluten-free, vegan status, it might be the only thing some of your dinner companions can eat!
*Scroll through the photos below for step-by-step instructions on how to make this vegan gluten-free maple and pecan pie crust.
- 2 cups pecans, whole or pieces
- 1-1/2 teaspoons coconut oil, melted
- 1/2 teaspoon maple syrup
- 1⁄2 teaspoon vanilla
- 1/8 teaspoon ground nutmeg
- 4 tablespoons brown sugar
- 1 tablespoon water
Allow to cool before using.