The Most Amazing Vegan Pecan Pie

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

Place the pie on a baking sheet to catch any drips. Bake for about 55 minutes until thick, golden 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. Let it cool for 30 minutes at room temperature then place in the refrigerator. At least 4 hours in the refrigerator is best so it can settle and firm up. 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.