Vegan Pecan Pie

Creating a vegan pecan pie wasn’t easy for me. It took numerous attempts to perfect the recipe. I faced a big challenge as eggs typically bind the filling together. To overcome this, I experimented with flax eggs and cornstarch, striking the right balance of liquids to thicken and hold the filling.

The taste and texture of this pie are remarkable—it’s akin to caramel, with a subtle bourbon note if you fancy. It’s undeniably sweet, so a small slice suffices to satisfy. Unlike other vegan pecan pie recipes, mine retains the traditional essence that I fondly remember. It’s a crowd-pleaser for pecan pie enthusiasts, whether vegan or not. I genuinely hope it brings you as much joy as it does for me. Pair it with a dollop of coconut whipped cream for added delight.

This Easy Vegan Pecan Pie embodies gooey, rich, and nutty flavors. While conventional pecan pie contains eggs and dairy, my version relies on 9 basic kitchen ingredients, making it entirely plant-based, and it can be made gluten-free. A touch of Bourbon and a hint of cinnamon elevate its taste to create what I believe is the ultimate vegan pecan pie.

After countless requests from fans, I’m thrilled to share my tried-and-tested vegan pecan pie recipe. This classic dessert, perfect for holiday feasts, is a year-round favorite. Similar to my sweet potato pie, it’s best to let this pecan pie set and cool, preferably making it a day or two ahead. Whether you’re a fan of Pecan Pie Bars, Chocolate Pecan Pie, or the classic Pecan Pie, you’ll find the same delightful essence. Enjoy it on its own or savor a slice with homemade vanilla ice cream or coconut whipped cream. Gosh, just thinking about it makes my mouth water.

Best Vegan Pecan Pie

Indulge in the perfect vegan pecan pie that boasts a delightful balance of gooey texture and dreamy set. Elevating the classic Thanksgiving treat, this pie captures the essence of the holidays with its buttery, flaky crust complemented by the rich flavors of toasted pecans and maple syrup. Easy to make, even for beginners, it avoids the fuss of egg-related concerns. Relish a cruelty-free, plant-based slice that not only tastes amazing but also evokes a nostalgic sense of old-fashioned pecan pies from your childhood holidays.

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 4 hours hours 20 minutes minutes

Calories: 399kcal

Author: Austin Carter

Servings: 10

Equipment

• ▢
  Small Bowl To prepare flax eggs
• ▢
  Pie Plate For baking and serving the pecan pie
• ▢
  Large Bowl For mixing the filling ingredients
• ▢
  Oven To bake the pie at 350 degrees F
• ▢
  Wire rack For cooling the pie after baking

Ingredients

• ▢ 1 Vegan Pie Crust
• ▢ 2 tbsp ground flaxseeds
• ▢ 4 tbsp Water
• ▢ 3/4 cup dark corn syrup or maple syrup/brown rice syrup
• ▢ 3 tbsp cornstarch
• ▢ 4 tbsp vegan butter melted
• ▢ 3/4 cup granulated sugar
• ▢ 2 tbsp pure vanilla extract
• ▢ 2 tbsp bourbon (optional)
• ▢ 2 cup coarse chopped pecans (10oz) plus extra halves for decorating

Instructions

• Prepare a vegan pie crust (no need to pre-bake) and chill it in the refrigerator until ready to use. Preheat the oven to 350 degrees F.
• Make flax eggs: In a small bowl, mix ground flaxseeds and water, then set aside to thicken.
• In a large bowl, combine melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla, and optional bourbon. Whisk until smooth.
• Roughly chop pecans, leaving some whole for decorating. Spread them evenly into the unbaked pie crust.
• Pour the sugar mixture over the pecans in the pie crust.
• Bake for 60-65 minutes until thick, bubbly, and dark brown. Don't cut into it immediately; it will still be liquidy until it cools. Use a pie crust shield if needed.
• After baking, sprinkle with coarse salt if desired, and let it cool on a wire rack. Allow the pie to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (overnight is even better).
• Slice and serve with coconut whipped cream if desired. Enjoy!

Notes

Additional Tips:

• For a gluten-free option, use a gluten-free crust.
• You can make the pie up to 2 days in advance and store it in the refrigerator.
• If freezing, wrap the pie well; thaw in the refrigerator before serving.
• Maple syrup or brown rice syrup can be alternatives to corn syrup.
• Tapioca starch or arrowroot may work as alternatives to cornstarch.

Nutrition

Calories: 399kcal

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Nutrition Facts( Per Serving):

Also Read: Golden Milk Ice Cream With Meringue Recipe

How to Serve Vegan Pecan Pie?

To serve vegan pecan pie, you have options! Whether you prefer it warm or cold, the key is to let it cool completely first for the best texture.

After it has cooled, if you’re in the mood for a warm treat, simply heat each slice in the microwave for about 20 seconds. Once warmed, top it off with your favorite vegan whipped cream or vegan ice cream. This adds a delightful touch to your pecan pie experience.