Peanut butter pie, or pecan puddings, are a favorite of mine, and I’ve tried a few recipes over the years.

But what if you can make them at home, too?

You’ll get a big batch of crunchy, delicious pecan crust without the baking powder, baking soda, and other preservatives, which is great for baking pies in a pinch.

Here’s how to make these vegan pecan, almond, and cashew pecan pudding dishes at home.


The pie crust.

You can use a parchment paper pie crust, but I prefer a crust made from the peel and core of pecan.

If you don’t have a parchment pie crust recipe, check out my Peanut Butter Pie Recipe for a more versatile alternative.

Peanut flour is great in this crust recipe because it’s gluten-free, and you don’sy about the texture.

If it’s too crunchy or too dry, add some vegan cream cheese or other milk.

I’ve also tried using coconut flour, which makes it super creamy.


The filling.

Peanuts, cashews, and coconut are the ingredients you’ll want in this pie crust (and coconut cream cheese for the filling).

You can buy a homemade peanut butter pie filling, or use a vegan peanut butter filling if you don’ have any.

For this pie, I used a creamy peanut butter vegan pie filling.


The crust.

This is where the magic happens.

You start by peeling and coreting the pecan and then baking it in the oven for about 10 minutes, until the pecans are cooked through.

You then bake in a pie dish and then top with a creamy filling, if you have it.

The coconut cream cheeses in this recipe are also great.

I like to add them after the pecor pies have baked.


The pecan filling.

This peanut butter peanut butter, almond and cashews pecan is creamy, chewy, and bursting with flavor.

If your filling isn’t thick enough, you can add a bit more coconut cream to it to make it thicker.


The dessert.

This almond and coconut coconut dessert is simple to make, too.

Simply melt the coconut cream and then add the chocolate chips, pecancakes, and sprinkles to your favorite dessert sauce.

Then top with the crust and a creamy topping, if desired.


A few tips to make this vegan pecanno pie recipe more affordable.

For the pie crust and filling, you need to be careful to use the right amount of peanut butter.

If using peanut butter in a non-dairy recipe, use about half the amount.

The amount of almond and coconut cream you use will determine how thick your pie crust will be.

The vegan pecor pie filling recipe I used in this post is $2.50 for 8 ounces, which includes the filling, crust, and crust topping.

But I made it for just $2 on Amazon.

If this is your first time making vegan peca pies, check my Vegan Pecan Pie Recipe to get a great budget guide.

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