I guess you could ask me who needs the recipe for this vegan gooey butter pecan cookie pie. However, I really think the answer is: everyone. This is no ordinary pie or cookie. A moist and gooey butter pecan cookie dough is baked inside a buttery, flaky and delicious homemade vegan pie crust. So essentially it is the best cookie you’ve ever had baked in the best pie crust you’ve ever had and my lord it is so good. Decadent, sweet and salty and the most surprising and perfect replacement for your run of the mill pecan pie.
What You Need For This Vegan Cookie Pie:
- Flour: You’ll need all purpose flour for the pie crust and the cookie filling.
- Organic Cane Sugar and Brown Sugar: The combination gives the filling a rich flavor.
- Vegan Butter: I like to use Earth Balance.
- Pecans: Roasted and salted pecans are my preferance.
- Applesauce: This is used as an egg replacer for the cookie dough.
- Vanilla: I think this makes the butter pecan filling even better!
- Vegetable Shortening or Coconut Oil: This if for the pie crust.
- Cinnamon: This is also for the pie crust and gives it a lovely fall flavor.
Don’t get me wrong, I love a regular pecan pie, but man, I may like this pie better. This vegan gooey butter pecan cookie pie is one of my favorite inventions. I do also get a lot of questions every year about a pecan pie without corn syrup, and this is my suggestion. It is still so ooey and gooey that is will remind you of a pecan pie, but the thickness created my using flour and making cookie dough eliminates the need for corn syrup.
What Should You Make This Decadent Vegan Dessert?
- This pie crust is total buttery, flaky perfection.
- The filling is ooey, gooey, buttery, sweet and salty.
- It is really easy to make!
- This pie is the perfect Thanksgiving or winter holiday dessert.
- The pie stays gooey and is incredible with vegan ice cream.
Vegan Gooey Butter Pecan Cookie Pie
Gooey butter pecan cookie dough baked inside a buttery and flaky pie crust!
Ingredients
Vegan Pie Crust
- 1 1/2 Cups All purpose flour
- 1 teaspoon Organic cane sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 4 Tablespoons Vegan butter, cold
- 4 Tablespoons Vegetable shortening or coconut oil, cold
- 4 Tablespoons Cold water
Butter Pecan Cookie Filling
- 1/2 Cup All purpose flour
- 1/2 Cup Organic cane sugar
- 1/2 Cup Brown sugar
- 1/2 teaspoon Salt
- 3/4 Cup Vegan butter, room temperature
- 1/2 Cup Applesauce
- 1 teaspoon Vanilla
- 1 Cup Roasted pecans, chopped
Instructions
- Preheat the oven to 325 degrees (F).
- Make the pie crust first. In a large mixing bowl, whisk together the flour, sugar, salt and cinnamon.
- Cut the cold butter into cubes and drop them into the bowl all over the top of the dry ingredients.
- Then drop dollops of the cold shortening or coconut oil over the top of the dry ingredients as well.
- Using a fork or pastry cutter, start to press the butter and shortening or oil into the dry ingredients. I then like to use my fingers to pinch and squeeze the butter and shortening or oil into the dry ingredients until they are evenly distributed and the mixture resembles sand.
- Pour the cold water into the bowl and begin to stir together. Then knead for about 1 minute or until the crust dough forms a ball.
- Put the crust dough on a floured surface, knead a few more times, making sure it is no longer sticky. Then roll the dough out to about an 1/8 inch thick circle.
- Carefully slide the crust into a pie pan and then press it down into the pan.
- Trim and excess edges, or decorate the crust however you want. Poke holes all around the bottom of the crust with a fork. Place the crust in the fridge while you make the filling.
- In a medium sized mixing bowl, whisk together the flour, sugar, brown sugar and salt. Set aside.
- In a separate large mixing bowl, or the bowl of a stand mixer, add the vegan butter and begin to beat it until it is smooth with a hand mixer or the paddle attachment of the stand mixer.
- Pour the applesauce into the bowl and continue to beat until the butter and applesauce come together. They won't fully combine, just make sure it is evenly mixed.
- Add the vanilla and beat together one more time.
- Now, start adding the dry ingredients to the wet ingredients, a little at a time, beating together as you add it, until everything is fully incorporated, scraping the sides of the bowl as needed.
- Then pour the pecans into the bowl and fold them in with a rubber spatula.
- Take your crust out of the fridge and pour the butter pecan cookie filling into the crust and smooth out evenly.
- Bake for 55 to 57 minutes. The cookie filling will still look sort of gooey and liquidy. It will firm as it cools.
- Let the pie cool and then serve with vegan whipped cream or vegan ice cream!
Video
Nutrition
Calories: 333kcal | Carbohydrates: 43g | Protein: 4g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 382mg | Potassium: 103mg | Fiber: 2g | Sugar: 23g | Vitamin A: 871IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 2mg
Thank you so much for creating this! I followed the recipe exactly as written and it was amazing! I think it is the best pecan pie I’ve ever had. It will definitely be part of every Thanksgiving from now on. (We are also looking forward to experimenting with the filling in holiday cookies.)
Would this do well made a day ahead? If so, should it be stored at room temp or refrigerated?
Thank you!
Yes, I think making a day ahead works well for this. I would probably keep it in the fridge!