Vegan Pecan Pie

iamwinfred

This vegan pecan pie recipe proves you do not need eggs, dairy butter, or corn syrup to get that classic gooey, nutty filling everyone loves. It swaps in simple plant based ingredients that bake up just as rich and glossy as the traditional version, with a thick, caramel-like filling studded with toasted pecans in every bite.

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Prep Time 20

Cook Time 55

Total Time 1 15

Course Dessert

Cuisine American

Servings slices

Calories 380 kcal

Equipment

9-inch glass pie dish
Large mixing bowl
Whisk
Measuring cups and spoons
Baking sheet to catch drips and toast pecans
Aluminum foil or pie crust shield to prevent crust overbrowning
Cooling rack

Ingredients

1 unbaked vegan pie crust 9 inch, homemade or store bought
1 cup packed light brown sugar 200g
3/4 cup pure maple syrup 180ml, dark amber preferred
1/3 cup vegan butter 75g, melted
3 tablespoons cornstarch
3 tablespoons unsweetened plant milk 45ml
1 tablespoon vanilla extract 15ml
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups pecan halves divided, 1 1/2 cups chopped for filling and 1/2 cup reserved for top decoration, toasted

Instructions

Roll out the unbaked vegan pie crust and fit it into a 9 inch glass pie dish. Trim the overhang to half an inch, fold it under, and crimp the edges. Chill the crust in the refrigerator for at least 20 minutes.
Preheat oven to 350°F. Spread all 2 cups of pecan halves in a single layer on a baking sheet and toast for 7 to 8 minutes until fragrant, stirring once. Remove and set aside to cool slightly.
In a large mixing bowl, whisk together the brown sugar and cornstarch until no lumps remain. Add the maple syrup, melted vegan butter, plant milk, vanilla, salt, and cinnamon. Whisk vigorously for about a minute until smooth and glossy.
Reserve 1/2 cup of toasted pecans for decorating the top. Roughly chop the remaining 1 1/2 cups of pecans and stir them into the filling mixture.
Remove the chilled crust from the refrigerator. Pour the filling evenly into the crust and spread into an even layer. Arrange the reserved 1/2 cup of pecan halves decoratively on top. Place the pie dish on a baking sheet.
Increase oven temperature to 375°F. Cover the crust edges with a pie crust shield or foil. Bake for 20 minutes, then reduce heat to 350°F and bake for another 30 to 35 minutes until the filling is set around the edges but still has a slight jiggle in the center. Remove the shield during the final 10 minutes.
Transfer the pie to a cooling rack and cool at room temperature for at least 1 hour. Refrigerate for a minimum of 2 hours until fully set before slicing. Use a sharp knife wiped clean between cuts for clean slices.

Notes

Always toast the pecans first for the deepest flavor; raw pecans bake up soft and bland by comparison.
Do not skip the cooling and chilling time, the filling needs it to set into clean, sliceable pieces.
Use full pecan halves on top for presentation and chopped pecans in the filling for easier slicing.
Check the pie at the 45 minute mark since oven temperatures vary and the filling can go from perfectly set to overbaked quickly.
Let the pie come to room temperature or serve slightly warm for the best texture and flavor.
Store covered in the refrigerator for up to 5 days, or freeze tightly wrapped for up to 2 months.
To reheat, warm individual slices in a 300°F oven for about 10 minutes.
For a chocolate twist, stir 1/2 cup of dairy free chocolate chips into the filling before baking.
For a bourbon version, replace 2 tablespoons of the plant milk with 2 tablespoons of bourbon.
To make mini pies, divide the filling among a muffin tin lined with small crust rounds and bake for about 25 minutes.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 44gProtein: 3gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 160mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 2IUCalcium: 4mgIron: 6mg

Keyword eggless pecan pie, holiday pie recipe, no corn syrup, plant based dessert, vegan pecan pie