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Vegan Pecan Pie (No Corn Syrup) Recipe

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★★★★★

4.9 from 210 reviews

This Vegan Pecan Pie is a delicious, dairy-free twist on the classic dessert, made without corn syrup and using wholesome ingredients like pure maple syrup, vegan butter, and coconut cream. Featuring a flaky vegan pie crust and a rich, caramel-like filling, this pie is perfect for any occasion, especially holidays or gatherings, sure to satisfy pecan pie lovers and vegans alike.

Ingredients

Scale

Vegan Pie Crust

  • ¾ batch vegan pie crust (*see note 1)
  • ½ batch vegan pie crust

Filling

  • 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 top of can)
  • 30 ml Bourbon (whiskey or rum, optional)
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt

Additional Filling for Half Pie Crust

  • 250 g pecans
  • 120 ml pure maple syrup
  • 40 g cornstarch (cornflour) or ground arrowroot
  • 70 g vegan butter (*see note 2)
  • 110 g soft brown sugar
  • 130 g full-fat canned coconut milk (use only thick cream from top of can)
  • 30 ml Bourbon (whiskey or rum, optional)
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Instructions

  1. Make the pie crust: Prepare the vegan pie crust up to step 6 of your crust recipe instructions. This step can be done up to 3 days in advance, storing the dough in the fridge until ready to use.
  2. Preparation: Preheat your oven to 190°C fan (374°F) or 210°C conventional (410°F). Also, preheat an aluminum tray or baking sheet inside the oven. Remove the dough from the fridge and let it sit at room temperature for 5 minutes before rolling.
  3. Roll out the crust: On a lightly floured surface, roll the dough to about ⅛ inch thickness, then fold and roll again. Repeat folding and rolling 4 times total, dusting with flour as needed, then roll out one last time to ⅛ inch thickness with diameter larger than your pie tin. Carefully lift the dough into the tart tin with a rolling pin, pressing gently into the base and sides without stretching. Trim the excess dough with scissors and crimp the edges by pressing with a fork. Pierce several holes in the base with a fork.
  4. Blind bake the crust: Cut a parchment paper circle slightly larger than the pie and place over the dough. Fill with baking beads or dried beans. Bake for 20 minutes, then remove beads and reduce oven to 160°C fan (320°F) or 180°C conventional (356°F). Continue baking 10-15 minutes until lightly golden. Cool crust on a rack to room temperature.
  5. Toast the pecans: In a skillet over medium heat, toast pecans for 3-4 minutes until lightly toasted. Let them cool, then chop half into small pieces and leave half whole for topping.
  6. Make the filling: In a saucepan, whisk together maple syrup and cornstarch until smooth. Add vegan butter, brown sugar, and the thick cream from the canned coconut milk. Heat and simmer for 2-4 minutes until slightly thickened. Remove from heat and stir in Bourbon (if using), vanilla extract, and sea salt.
  7. Arrange the tart: Place chopped pecans in the pie crust base. Pour most of the caramel filling over the pecans and gently mix. Arrange whole pecans on top decoratively. Use a pastry brush to glaze the pecan tops with reserved filling.
  8. Create a pie crust shield: Cut aluminum foil into 3-4 pieces, fold each in half, and arrange around the pie edges to protect the crust edges from burning while baking.
  9. Bake: Bake the pie at 160°C fan (320°F) or 180°C conventional (356°F) for 30-35 minutes until the caramel is sticky and bubbling. Remove carefully and cool on a rack.
  10. Serving: Let the pie cool to room temperature for at least one hour before serving. For clean slices, refrigerate for a few hours or overnight. Serve with vegan vanilla ice cream or whipped vegan cream.

Notes

  • The vegan pie crust recipe can be prepared ahead and stored in the fridge for up to 3 days.
  • Use vegan butter brands that work well for baking to ensure proper texture.
  • For a gluten-free option, substitute the vegan pie crust with a gluten-free crust recipe.
  • Bourbon is optional but adds depth of flavor.
  • Use only the thick cream from the top of the canned coconut milk, not the water from the bottom.
  • Blind baking with baking beads or dried beans helps avoid soggy crust.
  • Let the pie cool thoroughly to allow the filling to set properly before slicing.

Keywords: Vegan pecan pie, dairy-free pie, maple syrup pie, vegan dessert, holiday desserts, nut pie, plant-based pecan pie

Find it online: https://tastybella.com/vegan-pecan-pie-no-corn-syrup-recipe/