Neggst Pecan Pie

Neggst Pecan Pie

It is a bit long and complicated but it is worth it for your perfect Thanksgiving table!

Yeld: 8 people
Difficulty: medium
Preparation time: 4h and 45 minutes
Oven: 220° for 20 minutes

Ingredients for the crust:

  • 180g all-purpose flour
  • 114g. vegan butter or margarine
  • 1 tbsp. granulated sugar
  • 1/4 tsp. salt
  • 1/2 tbsp. apple cider vinegar
  • 4 tbsp. ice water

Ingredients for the filling:

  • 150ml Neggst
  • 6 tbsp. vegan butter or margarine
  • 135g brown sugar
  • 1 c. light corn syrup
  • 1 tbsp. pure vanilla extract
  • 1/2 tsp. salt
  • 200g pecan halves

Let's start with the crust: as first thing you need to place the flour with the margarine in the freezer for about 30 minutes. In the meantime take a bowl and mix flour, sugar and salt until combined. Add the vegan butter and blend until pea-sized pieces and some slightly larger ones form. With the mixer, add the vinegar and then the ice water, 1 tablespoon at a time, until the dough starts to come together and is moist but not wet and sticky (test by squeezing a little with your fingers). The dough will be crumbly but it is normal. Now transfer the dough onto a lightly floured surface, form it into a ball and flatten it into a disc (making sure there are no cracks), cover with cling film and leave it in the fridge for 2 hours.

In the meantime we can prepare the filling: in a small saucepan over low heat, melt the vegan butter. Stir in the brown sugar until smooth and remove from the heat. Add the corn syrup, vanilla, salt and Neggst. 

Now take the dough that you previously refrigerated and roll it on a lightly floured surface in a circle. Roll out onto the cake tin and press gently to fit, making sure there are no air bubbles. With a fork, lightly prick the bottom of the crust and score the edges decoratively. Refrigerate for other 30 minutes or freeze for 10 minutes.


Line the crust with baking paper and fill with dry beans or cake weights. Bake 10 minutes, then remove the baking paper and weights. 


Distribute the pecan halves in the pie crust and pour in the sugar mixture. Stir gently with a spoon to coat the nuts and distribute them evenly. 

Place a sheet of aluminium foil over the pie and bake for 30 minutes, then remove the foil and bake until the filling is puffy, only slightly wobbly, and the crust is golden brown, another 35 minutes.

Cool completely on a wire rack before serving combined with some vegan vanilla ice cream. 


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