Ginger Pecan Pie

Nutty, spiced goodness!

I am obsessed with any kind of dessert that has these autumnal, spiced flavours. I find them so comforting and filling.

The ginger and pecan go perfectly together and I love the crunchy base paired with the soft pecan pie.

This one was a winner in our house, a great hearty dessert for all the fam.

How do we do it?

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Full of spiced goodness!

Recipe - Makes 8" Pie

Base

• 150g Ginger Biscuits

• 50g Butter

Pecan Pie

• 60g Vegan Butter

• 150g Coconut Sugar

• 4 Tbsp Cornflour

• 4 Tbsp Maple Syrup

• 400g Tin, Full Fat Coconut Milk (only use the cream)

• 130g Pecans (plus extra for decorating)

• 2 Tbsp Ground Flaxseed

• 1/2 tsp Cinnamon or Mixed Spice

• 1 Tsp Vanilla Extract

Method

1. Preheat oven to 180°C.

2. Line a cake tin with grease proof paper along the bottom and around the sides (Use a cake tin that has a removable base)

3. Melt butter on a low heat.

4. Add ginger biscuits to a food processor and blend to make crumbs. Add these to the melted butter and stir well to combine.

5. Take the butter and biscuit mix and pour into the cake tin. Press down into the tin and ensure it is evenly spread. Set aside.

6. Next we move onto the pecan layer. Melt the butter, sugar, maple syrup and cornflour in a pan on a medium heat. Let the mixture come to the boil.

7. Reduce the heat and let the mixture simmer for a couple of minutes.

8. Add in the flaxseed, spice and vanilla extract, stir and keep on a low heat.

9. Roughly chop pecans or pop them in a blender. Once they are in smaller prices add them to your mixture.

10. Add in all the cream from the can of coconut milk and stir well until all the mixture is well combined.

11. Pour the pecan mixture over the ginger biscuit base and pop on the top shelf of the oven. Decorate on top with extra pecans.

12. Bake for around 30 minutes until the top is slightly cracked and set. Check the middle with a skewer. If it needs cooking longer, cover with foil so the top does not burn.

13. Remove from oven and cool. Remove the pie from the tin and remove all grease proof paper.

14. Serve with vegan ice cream, cream or custard! Enjoy.

Tips

Ensure you really press the biscuit layer down into the tin so that it all sticks together well. If you like a thick base double up the recipe.

Use a cake tin that has a removeable base to make life a whole lot easier for you when removing the pie from the tin!

Ensure your coconut cream is set enough, do not use the coconut milk as the mixture will be too runny. To help your can of coconut milk set, you can refrigerate.

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch. Enjoy!

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