After having some amazing vegan pecan pie over the holidays, I knew I wanted more pecans in my life! The problem with pecan pie? It’s time consuming to make a full crust, and the pie is just so big that you need so many people to help finish it! Enter, vegan pecan pie tarts!
They are easy to serve – no more messy cutting into a pie. They’re already all set in individual serving size. These are way faster than making a regular pecan pie from scratch (those crusts are so time consuming!) They use a simple cupcake muffin tin so you don’t need any fancy baking supplies. You can eat them with your hands, or dress them up and serve them on a plate as you would with pie. They are also undetectably vegan – my brother is a pecan pie fan and thought they’re as good as any he’s had!
You’ll need a food processor for the crust, some coconut oil to grease the muffin tin, and the muffin tin. Once you make the crust, you’ll get those in the oven while you start preparing the filling. The filling gets made quickly, so it’s best to have all of the ingredients pre-measured and ready to go since you’ll make this over the stove. Then you’ll scoop the filling into the crusts, and you’ll bake it a bit longer at a lower heat so the crust doesn’t burn. Pop them out carefully – I slide a toothpick around the outer edge and gently apply pressure upwards once I have all sides loose.
CRUST is adapted slightly from Deliciously Ella’s recipe here:
FILLING is adapted slightly from America’s Test Kitchen cookbook, Vegan For Everybody
Other dessert recipes you may like: