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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Calories: 399kcal
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