Skillet Pecan Pie with Maple Coconut Whipped Cream
1 vegan pie crust, defrosted if frozen
6 teaspoons Ener-G egg replacer
8 tablespoons water
1½ cups firmly packed light brown sugar
½ cup Earth Balance vegan butter, melted
½ cup white sugar
½ cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons vanilla almond milk
1½ teaspoons bourbon
1½ cups pecan halves
Coconut Whipped Cream
Preheat oven to 325 degrees.
Transfer pie crust to 10 inch cast iron skillet. You may need to roll out the dough on a floured surface if crust crumbles or breaks during transfer.
Place egg replacer and water in a medium sauce pot (make sure it's large enough to hold all of the filling mixture). Over low heat, vigorously whisk together until frothy and warm. About 3 minutes. Remove from heat. Add, brown sugar, melted butter, white sugar, chopped pecans and flour. Whisk until well incorporated.
Pour mixture into pie crust. It is ok if it fills over the top of the crust. Gently top with pecan halves. Don't worry so much about a pretty design. The mixture is going to boil in the oven so any design will be lost.
Bake for 30 minutes and then reduce temperature to 300 degrees. Bake for an additional 30 minutes. Turn oven off and allow pie to rest in the oven for 3 hours.
Maple Coconut Whipped Cream