Decadent Vegan Pecan Pie
I've spent years perfecting this vegan pecan pie to capture that nostalgic taste without any animal products. The filling has that perfect gooey texture with toasted pecans scattered throughout, and the crust? Flaky, buttery, and absolutely irresistible. Your guests will never guess it's completely plant-based until you tell them the secret ingredients.
Ingredients
- ☐ vegan butter — 1 cup, cold and cubed
- ☐ all-purpose flour — 2 ½ cups, plus extra for dusting
- ☐ ice water — 6 tablespoons, cold
- ☐ maple syrup — 1 ½ cups, pure
- ☐ brown sugar — ¾ cup, packed
- ☐ pecans — 2 cups, roughly chopped and toasted
- ☐ plant milk — ½ cup, unsweetened
- ☐ vanilla extract — 2 teaspoons
- ☐ cornstarch — 3 tablespoons
- ☐ salt — ½ teaspoon
Nutrition Facts
Per serving · 8 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat your oven to 375°F (190°C). In a large bowl, whisk together flour and salt. Cut in cold vegan butter using a pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie plate. Carefully transfer the dough to the plate, crimp the edges, and refrigerate for 15 minutes while you prepare the filling.
In a medium saucepan, combine maple syrup, brown sugar, plant milk, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
Remove from heat and stir in vanilla extract and 1 ½ cups of toasted pecans. Pour the filling into the prepared crust and arrange the remaining pecans on top in a decorative pattern.
Place the pie on a baking sheet to catch any potential drips and bake for 45-55 minutes, or until the filling is set and the crust is golden brown. The center should still have a slight jiggle.
Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This crucial step helps the filling set properly. Serve at room temperature or slightly chilled.
Recipe notes
For best results, use pure maple syrup rather than pancake syrup. The pie can be made a day ahead and stored covered at room temperature. Serve with a dollop of coconut whipped cream for an extra special touch.
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