Thanksgiving is tomorrow! I’m so excited this will be the first time since living in New Jersey that I will be having dinner at my house. Usually we go to my mother-in-laws but she wasn’t up for it this year so I offered. I love to cook and it will be much easier on us not having to take the 12 aluminum tins of food, diaper bag, the boys and all their excess belongings anywhere. Phew! I much rather stay home!
What makes it better this year? This Thanksgiving I’m thankful for my boys and Hubbz of course, but I’m so thankful to now transitioned most of his family maybe not “fully vegan”, but I will say some stopped eating meat and dairy others just meat. To me it’s a start and there’s always room for improvement. I never want to push anyone to do something they aren’t comfortable with but I do like to try to nudge them into a healthier lifestyle and to be much more compassionate towards the animals.
If you’re looking for a simple homemade pie crust try this one you could make it gluten free as well or whatever you have on hand will work too.
To start, preheat the oven to 350F.
Then, add all dry ingredients { coconut shreds, raw pecan pieces, flour of choice, coconut sugar, cinnamon, to a food processor. Pulse until it’s a crumbly mixture. It will only take a minute or two the most. You don’t want it too clumpy, but not completely fine either.
Next, add in the melted liquid of choice {coconut oil or vegan butter}. Pulse again until the coconut pecan mixture evenly absorbs the liquid. It should now be moist enough to work with.
Using a spatula transfer the mixture to a pie pan. Now using your fingers, press it into the pan to mold it. You can either keep the crust all along the bottom of the pie pan or you can bring the crust up the sides of the pan.
I bring it up because it’s so delicious I want it surrounding my pie!
Finally, add your prepared pie crust on top of a baking sheet and place it in the oven. Bake for 7 minutes. Remove it from the oven and let it cool while you prepare your pie filling. That’s it! Delicious, homemade Coconut Pecan Pie Crust!
You could also use this crust with my Vegan Pumpkin Cheesecake.
| Prep Time | 5 minutes |
| Cook Time | 7 minutes |
| Servings |
Crust
|
- 1 cup Coconut Flakes
- 1 cup Raw Pecans
- ½ cup All-Purpose Flour
- ½ cup Coconut Sugar
- 2 teaspoons Ground Cinnamon
- 5 tablespoons Vegan Butter melted
Ingredients
|
|
- To start, preheat the oven to 350F.
- Then, add all dry ingredients {coconut shreds, raw pecan pieces, flour of choice, coconut sugar, cinnamon, to a food processor. Pulse until it’s a crumbly mixture. It will only take a minute or two the most. You don’t want it too clumpy, but not completely fine either.
- Next, add in the melted liquid of choice {coconut oil or vegan butter}. Pulse again until the coconut pecan mixture evenly absorbs the liquid. It should now be moist enough to work with.
- Using a spatula transfer the mixture to a pie pan. Now using your fingers, press it into the pan to mold it. You can either keep the crust all along the bottom of the pie pan or you can bring the crust up the sides of the pan.
- Finally, add your prepared pie crust on top of a baking sheet and place it in the oven. Bake for 7 minutes. Remove it from the oven and let it cool while you prepare your pie filling. That’s it! Delicious, homemade Coconut Pecan Pie Crust!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
