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4.8 from 15 votes

The Most Amazing Vegan Pecan Pie

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.
Prep Time15 mins
Cook Time1 hr 5 mins
Chilling time3 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 399kcal
Author: Nora Taylor

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

  1. 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.
  2. Make ahead: You can make the pie up to 2 days in advance and store it in the refrigerator until ready to serve. 
  3. 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.
  4. 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. 
  5. Cornstarch alternative: Tapioca starch or arrowroot will probably work here, but I haven't tested it to know for sure.

Nutrition

Serving: 1of 10 servings | Calories: 399kcal | Carbohydrates: 49g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Sodium: 148mg | Potassium: 121mg | Fiber: 3g | Sugar: 36g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg