Introduction

This vegan pecan pie is a delicious twist on a classic dessert, made without corn syrup and entirely plant-based. Its rich, caramel-like filling and buttery crust make it perfect for any special occasion or holiday table. You won’t miss the traditional ingredients with this flavorful and satisfying pie.

A slice of pecan pie with a golden brown flaky crust at the bottom and edge, filled with a rich, gooey, dark caramel layer with visible pieces of pecans throughout. On top, there is a round scoop of creamy vanilla ice cream, slightly melting and covered with glossy honey or syrup dripping down onto the pie. The slice sits on a white plate with a shiny silver fork next to it, all placed on a white marbled textured surface. In the background, blurred slices of more pecan pie can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ batch vegan pie crust (*see note 1)

300 g pecans

180 ml pure maple syrup

60 g cornstarch (cornflour) or ground arrowroot

100 g vegan butter (*see note 2)

180 g soft brown sugar

200 g full-fat canned coconut milk (use only thick cream from the top of the can)

30 ml Bourbon (whiskey or rum, optional)

2 teaspoons vanilla extract

½ teaspoon sea salt

Instructions

Step 1: Make the pie crust. Prepare this pie crust recipe through to step 6 of the pie crust instructions. You can make the dough up to 3 days ahead and store it in the fridge.

Step 2: Preheat your oven to fan 190°C/374°F or conventional 210°C/410°F. Place an aluminum tray or baking sheet inside to preheat as well. Remove the dough from the fridge and let it sit at room temperature for 5 minutes before rolling it out.

Step 3: On a lightly floured surface, roll the dough to about ⅛ inch thickness. Fold it over, roll again, and repeat folding and rolling 4 times, dusting with flour as needed. Roll it out again to ⅛ inch thickness, making it slightly larger than your pie tin. Carefully lift the dough into the tart tin using your rolling pin, gently pressing it into the base and sides without stretching. Trim excess pastry with scissors and crimp the edges by pressing down with a fork. Pierce holes in the base with a fork.

Step 4: Blind bake the crust. Cut a parchment paper circle slightly larger than the pie and place it over the dough. Fill the base with baking beads, dried beans, rice, or lentils. Bake for 20 minutes, then remove the beads and reduce the oven temperature to fan 160°C/320°F or conventional 180°C/356°F. Bake for another 10-15 minutes until lightly golden. Let the crust cool on a rack.

Step 5: Toast the pecans in a skillet over medium heat for 3-4 minutes until lightly toasted. Once cool, chop half of the pecans and leave the rest whole for topping.

Step 6: Prepare the filling by whisking maple syrup and cornstarch in a saucepan until smooth and lump-free. Add vegan butter, brown sugar, and coconut cream, then bring to a simmer. Cook for 2-4 minutes until slightly thickened. Remove from heat and whisk in Bourbon (if using), vanilla extract, and sea salt.

Step 7: Spread the chopped pecans evenly in the pie crust. Pour most of the caramel mixture over the pecans and stir lightly to combine. Arrange whole pecans on top and glaze them with the remaining caramel using a pastry brush.

Step 8: Create a pie crust shield by folding pieces of aluminum foil and placing them around the pie edges to prevent burning.

Step 9: Bake the pie at 160°C/320°F (fan) or 180°C/356°F (conventional) for 30-35 minutes. Remove from oven and cool on a rack. The filling will be hot and sticky — avoid touching it immediately.

Step 10: Let the pie cool to room temperature for at least one hour. Serve with vegan vanilla ice cream or whipped cream. For cleaner slices, refrigerate for several hours or overnight before serving.

Tips & Variations

Use ground arrowroot instead of cornstarch for a gluten-free thickener alternative.

Skip the Bourbon or replace it with rum or whiskey to suit your preference.

Chill the pie before slicing to get neat, firm slices.

To add extra texture, sprinkle a pinch of cinnamon or nutmeg into the filling mixture.

FAQs

Can I make this pie nut-free?

This recipe centers on pecans, which are essential for the classic pie flavor and texture. For a nut-free version, consider substituting with toasted seeds like pumpkin or sunflower seeds, but be aware it will alter the traditional taste.

Is there a gluten-free version of the crust?

Yes, use a gluten-free vegan pie crust recipe with a blend of gluten-free flours and a binder such as xanthan gum. Make sure to blind bake it thoroughly before adding the filling to prevent sogginess.