This deep-dish vegan pecan pie has a sticky gooey brown sugar maple caramel filling and the flakiest buttery pie crust (never goes soggy)! I’ve updated this recipe to include an option for deep-dish and as a regular tart, depending on the pan you have at home and how many people you’re serving. It can be made ahead of time too. Comment PECAN or RECIPE below and I’ll send it to you directly. You can also head to my website or Google “addicted to dates pecan pie” and it’ll show up 🤎 #vegandessert

Pecan Pie recipes slowly became a staple in cookbooks in the early 1900s, but once Karo started printing its recipe on their corn-syrup cans in the '30s, the dessert became widely popular. Panna Cooking’s version sticks to the classic formula with one exception: bacon fat in the crust lends a savory smokiness to balance out the desserts’ sweetness: http://bit.ly/make-pecan-pie | HISTORY