Pecan Pie (Vegan)

This vegan pecan pie has a rich, gooey filling, a buttery crust, and plenty of toasted pecans. Perfect for holidays or any special occasion!

Yield: 8 Servings

Ingredients

For the Crust:

  • 1 1/2 cups all-purpose flour (or a gluten-free flour blend)
  • 1 tsp granulated sweetener of choice
  • 1/2 tsp salt
  • 1/2 cup vegan butter (cold, cut into small cubes)
  • 2–4 tbsp ice water

For the Filling:

  • 1/2 cup brown sugar sweetener of choice (regular brown sugar is not vegan)
  • 1/4 cup granulated sweetener of choice (refined white sugar is not vegan)
  • 1/2 cup maple syrup
  • 1/4 cup coconut cream (from a can of full-fat coconut milk)
  • 2 tbsp cornstarch (or arrowroot starch)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup vegan butter, melted
  • 2 cups pecan halves (plus extra for garnish)

Instructions

Step 1: Make the Crust

  1. In a mixing bowl, whisk together the flour, granulated sweetener, and salt.
  2. Add the cold vegan butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
  3. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
  4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Preheat the Oven

  • Preheat your oven to 350°F (175°C).

Step 3: Roll Out the Dough

  1. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan.
  2. Transfer the dough to the pan, trim any overhang, and crimp the edges.
  3. Poke the bottom of the crust with a fork to prevent bubbling. Pre-bake the crust for 10 minutes, then set aside.

Step 4: Prepare the Filling

  1. In a medium saucepan over medium heat, combine the brown sugar substitute, granulated sweetener, maple syrup, coconut cream, and salt. Cook, stirring frequently, until the granulated sweeteners dissolve.
  2. In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Add this mixture to the saucepan and continue cooking until the filling thickens slightly (about 2–3 minutes).
  3. Remove from heat and stir in vanilla extract, melted vegan butter, and pecans.

Step 5: Assemble the Pie

  1. Pour the pecan filling into the pre-baked crust.
  2. Arrange additional pecan halves decoratively on top, if desired.

Step 6: Bake

  • Bake the pie for 35-40 minutes, or until the filling is set and slightly puffed. The center may still jiggle a little but will firm up as it cools.

Step 7: Cool and Serve

  • Let the pie cool completely on a wire rack before slicing. For best results, chill in the refrigerator for 2–3 hours before serving.

Tips:

  • Storage: Store leftover pie in the refrigerator for up to 4 days.
  • Serving: Serve with a dollop of vegan whipped cream or a scoop of vegan vanilla ice cream for extra indulgence.

Enjoy your homemade vegan pecan pie—it’s rich, decadent, and sure to impress!