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| Blackstrap Molasses Pecan Pie: A wholesome vegan twist on classic molasses pecan pie —rich, mineral-filled sweetness perfect for a Thanksgiving or Sabbath dessert table. |
🍂 Veggie School's Brief History of Molasses Use
Molasses was once the sweetener of the New World. In the 1700s and 1800s, before white sugar became cheap and common, families in North America used molasses in baking, preserving, and even in homemade remedies. Early Adventist cooks in the 19th century often preferred molasses over refined sugar for its mineral content — rich in iron, calcium, and potassium — though blackstrap molasses, the darkest kind, was sometimes a bit too robust for delicate desserts.
This updated recipe keeps that traditional flavor but adds a touch more sweetness and lightness for modern palates while staying fully plant-based.
🍮 Ingredients
(Makes one 9-inch / 23-cm pie)
For the crust:
- 1½ cups (190 g) all-purpose flour or whole wheat pastry flour
- ¼ tsp salt
- ⅓ cup (75 g) vegan butter or coconut oil, solid but soft
- 3–4 tbsp (45–60 mL) ice-cold water
For the filling:
- ¾ cup (180 mL) blackstrap molasses
- ¼ cup (60 mL) pure maple syrup or light molasses (for balance)
- ½ cup (100 g) brown sugar or coconut sugar
- ¼ cup (60 mL) melted vegan butter or coconut oil
- 3 tbsp (24 g) cornstarch
- ½ cup (120 mL) unsweetened oat milk or soy milk
- 1 tsp pure vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- 1¾ cups (175 g) pecan halves
🥧 Instructions
1. Prepare crust:
Mix flour and salt. Cut in vegan butter until crumbly. Add cold water, 1 tbsp at a time, until dough holds together. Form a ball, wrap, and chill 30 minutes. Roll out to fit a 9-inch pie pan. Trim and flute the edges.
2. Make filling:
In a saucepan, whisk together molasses, maple syrup, and brown sugar over medium-low heat until sugar dissolves. Stir in melted vegan butter.
3. Thicken:
In a separate bowl, whisk cornstarch with oat milk until smooth. Gradually whisk into the warm molasses mixture. Cook gently until thickened (about 3–4 minutes). Remove from heat and add vanilla, cinnamon, and salt.
4. Assemble:
Spread pecans evenly in the unbaked crust. Pour the warm filling over them, smoothing the top.
5. Bake:
Bake at 350°F (175°C) for 40–45 minutes, or until the center is just set. The filling will firm as it cools.
Cool completely before slicing — ideally overnight for clean slices.
6. 🌾 Serving Notes
Serve chilled or at room temperature with vegan whipped cream or coconut topping. The blend of blackstrap and maple syrup creates a deep caramel flavor that’s less bitter than old-fashioned molasses pies, but still true to that pioneer warmth.
🌿 Nutritional Note
Blackstrap molasses contains iron, calcium, magnesium, and potassium, offering a trace-mineral richness missing from refined sugar pies. It’s still dessert — but a more mindful one.
🥤 Recipe and photos © 2025 Cynthia Zirkwitz | Veggie School
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Find more quick, healthy vegan recipes and potluck ideas at Veggie School.
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