Vegan Gooey Butter Pecan Cookie Pie

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5 from 2 votes

Vegan Gooey Butter Pecan Cookie Pie

Gooey butter pecan cookie dough baked inside a buttery and flaky pie crust!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Servings:

Calories: 333kcal

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!

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