The Most Amazing Vegan Pecan Pie
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This is the most amazing vegan pecan pie! Sugary, rich and almost caramelly, no one would ever guess it’s dairy and egg free. Gluten free option.
Developing a pecan pie recipe that is vegan is no small task, and it took me SEVERAL tries to get it right. I almost gave up after a few liquidy pies that would just not firm up, but I persisted and finally came up with the perfect vegan pecan pie!
Eggs usually go a long way at holding the filling together, so that was my biggest hurdle. A combination of flax eggs (don’t worry, you can’t detect this at all) and cornstarch, not to mention the right amount of other liquids, is the key to a filling that thickens and holds together.
The flavor and texture of this pie are out of this world incredible. It tastes almost like caramel, with a slight hint of bourbon (optional but so good). It’s a pretty sweet pie for sure, and a small slice will totally satisfy.
I have seen many recipes for vegan pecan pie but none look like the traditional one I remember. My recipe is sure to please any pecan pie lover, vegan or otherwise! I hope you love it as much as I do. Serve with a dollop of coconut whipped cream.
Ingredients needed (with substitutions)
- One pie crust – Use my recipe for vegan pie crust for the best results. It’s super flaky and doesn’t burn easily in the oven, plus it’s easy to make! You may also use a gluten free crust or store bought.
- Flax eggs – Simply ground flaxseeds with water.
- Melted vegan butter – You only need a few tablespoons, I would not skip this.
- Dark corn syrup – I know some people are not comfortable using corn syrup, so if that’s you, feel free to use brown rice syrup or pure maple syrup. They both work fairly well, but not as well as corn syrup. I rarely use corn syrup, but this is a once in a year pie, so I feel comfortable doing so. You do you!
- Granulated sugar
- Cornstarch – You probably could use arrowroot or tapioca starch, but I’m not positive as I haven’t tested it.
- Vanilla extract
- Bourbon – We are only using 2 tablespoons for an amazing flavor, but you can skip it if needed.
- Pecans, of course!
How to make vegan pecan pie
- In a small bowl, mix the ground flaxseeds and water. In a large bowl, add the melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla and bourbon and whisk until well combined.
- Coarsely chop the pecans, leaving some intact for decoration, if desired.
- Spread the pecans evenly in the pie crust.
- Pour the liquid mixture over the pecans, then top with some pecan halves like I did, around the edges.
Bake for about 65 minutes until thick, dark and bubbly. If the crust starts to burn, add a pie shield or foil over the pie after 15-20 minutes. When you take it out of the oven, sprinkle with coarse salt. Not required, but a nice touch.
The filling will still be very liquidity and not set; it will set as it cools. Let it cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 3 hours, overnight is even better. Serve with coconut whipped cream or vegan whipped cream.
Make ahead & freezing
You can make the pie 1-2 days ahead of time and store in the refrigerator until ready to serve. If you want to make it more than 2 days ahead, bake the pie, let it cool completely, then wrap well and freeze.
When ready to serve, move the pie to the refrigerator to thaw overnight. Make sure it is unfrozen before you slice and serve.
More vegan holiday pies you’ll love
The Most Amazing Vegan Pecan Pie
Ingredients
- 1 Vegan Pie Crust, *see Notes for other options
- 2 tablespoons ground flaxseeds
- 4 tablespoons water
- 4 tablespoons vegan butter, melted
- 3/4 cup dark corn syrup, *or maple syrup/brown rice syrup
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon, optional
- 2 cups coarse chopped pecans (10 oz), + more halves for decorating
Instructions
- Prepare a vegan pie crust (there is no need to pre-bake it) and line a pie plate with it. Stick the pie plate with the crust in the refrigerator until ready to fill it. Preheat the oven to 350 degrees F.
- Prepare the flax eggs: In a small bowl, stir together the ground flaxseeds and water, then set aside to let thicken. This is your egg substitute.
- In a large bowl, add the melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla and optional bourbon and whisk until well combined and smooth.
- Roughly chop the pecans, but leave some whole if desired for decorating the top of the pie.
- Carefully spread the pecans evenly into the unbaked pie crust. Pour the sugar mixture into the pie crust over the pecans, evenly.
- Bake the pie for 60-65 minutes, until thick and bubbly and dark brown. It will still be quite liquidity until it cools so don’t cut into it right away. Use a pie crust shield after 15-20 minutes of baking if the crust starts to burn.
- Remove from oven, sprinkle with coarse salt, if desired, and let cool on a wire rack. Let the pie cool at room temperature for 30 minutes at room temperature, then move it to the refrigerator to chill for at least 3 hours. Overnight is even better.
- Slice and serve the pie with coconut whipped cream, if desired. Enjoy!
Notes
- Gluten free: Use a gluten free crust to make the pie gluten free. You can also use a store-bought crust to make it easier, just check the ingredients to make sure it's vegan.
- Make ahead: You can make the pie up to 2 days in advance and store it in the refrigerator until ready to serve.
- Freeze it: If you want to make it more than a couple of days in advance, you can make it, wrap it very well and freeze it. The day before serving, transfer the pie to the refrigerator to thaw before serving.
- Alternative to corn syrup: I tried the pie several ways, and using corn syrup resulted in the best pie, but maple syrup works quite well. Brown rice syrup works pretty well, too.
- Cornstarch alternative: Tapioca starch or arrowroot will probably work here, but I haven't tested it to know for sure.
Nutrition
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113 Comments on “The Most Amazing Vegan Pecan Pie”
Oh no! I read wrong and pre baked pie crust lol 🤦🏻♀️
Hi!
Will chia eggs work just as well or do you think the chia texture come through too much? Have you tried with chia? 🙂
thanks
You can definitely replace the flax with chia! It won’t affect the flavor.
This pie is so good! My non-vegan family members have decided they like this better than their usual recipe.
Absolutely delicious- even our non- vegans loved it! My daughter is allergic to corn so I replaced the corn syrup with brown rice syrup, and used 5 Tbsp white rice flour instead of cornstarch – and it was still perfectly set.
I’m so glad everyone loved the pie! Thank you for sharing your fantastic review and comments!
This pie was really delicious. However mine never thickened up. My fault because I just decided to make it at the last minute and didn’t quite have everything that I needed.
I made this for Christmas, and it was a hit with my boyfriend’s family here in Italy! It was my first time making pecan pie as well. The recipe was easy to follow and I’ve discovered a new appreciation for corn syrup! (I searched and found a small Italian company that makes it, so was able to get it quickly, which was a great surprise as I think I wouldn’t have been able to find it otherwise). I will definitely be making this again, thanks for publishing it!
Hello in Italy! I’m thrilled the pecan pie was a hit! Thank you for taking time to share your fantastic review and comments! Happy cooking!
Thank you for creating a vegan pecan pie that actually sets! The whole family loved it. The non-vegan store-bought pie that my skeptical family members brought into my home wasn’t even touched.
I’m glad the pecan pie was a hit! Thank you for sharing your great review!
This is amazing – just like Mom’s recipe! For those reading the comments: We used applesauce instead of oil, used maple syrup and cut the sugar to 1/2 cup and it was still fabulous.
Thank you, so much, for all you do for us, Nora. We know – if you made it, it’s got to be delicious!!
I forgot to leave a rating!
Thank you!
Ahhhh! My pie is boiling all over the cookie sheet I have it baking on! I followed directions to the T…. Is that normal?
I’ve never had that happen, are you using a smaller pan? I use a classic 9 inch pie pan, it’s not deep dish. I’m sorry you’re having trouble, I hope it turns out!
What is the size of the pie dish we should use? I cant find it anywhere 🙁
You just need a standard 9 inch pie plate. Nothing special, just the usual size.