Pecan Pie

by Edward Daniel

I really love the flavour of the spices, particularly star anise that bring out and intensifies the subtle richness of the pecans. I made this dish for a dinner with members of the Vegan Society Board.

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 120g flitered water
  • 275g “00” doppio flour
  • 60g vegetable shortening
  • Pinch salt
  • 250g pecans
  • 65ml maple syrup
  • 125g golden syrup
  • ½ cinnamon stick, ground
  • ¼ fresh nutmeg, grated
  • 1 star anise, grounded


  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Ground/grate the spices.
  3. Place the maple and golden syrups in a non-stick pan with the caster sugar and stir until melted. Switch off the heat.
  4. Add the spices to the pan and continue stirring. Finally, add the pecans until well integrated. Set to one side.
  5. Place the flour, water and vegetable shortening into a mixer. Combine using a dough hook until well kneaded. This should be about 10 minutes.
  6. Line a flat tray with vegetable shortening.
  7. On a flat surface covered with flour, roll the dough into a circle, wide enough to cover the flan and over the edges of the flan tray. Line the dough in the flan tray.
  8. Top tip – the dough will start to spring back during the baking process
  9. Prick the dough with a fork all over the dough base. Cook the base for 5 minutes in the oven. Remove.
  10. Use a spatula to spoon the pecan mixture in the base. Spoon over until the pecans are flat. Cook the pie in the oven for 20 minutes.
  11. Serve warm or cold.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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