The Best Vegan Pecan Pie
This vegan pecan pie comes together with just 10 ingredients, most of which are pantry staples! Made without eggs or corn syrup, it has a rich, crunchy, caramel-like filling with a perfectly flaky crust.
Equipment
- Rolling Pin
- 9-inch pie dish
- Shallow saucepan
- Whisk
- Spatula
- Pie shield
Ingredients
- 9-inch vegan pie crust
- 4 tablespoons vegan butter
- ¾ cup packed organic brown sugar
- ¾ cup pure maple syrup
- 6 tablespoons cornstarch
- 3 tablespoons water
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon fine-grain salt
- 2 ¼ cups pecan halves
- Flaky sea salt for garnishing
Instructions
Crust
- Prepare homemade vegan pie crust according to our recipe, or use store-bought vegan-friendly pie dough.
- Roll it out to a 12-inch diameter, then fit it into a 9-inch pie dish, trimming and crimping the edges as desired. Freeze the whole pie dish for 60 minutes. If you’ll be freezing it overnight, make sure to cover the crust.
Filling
- When the pie crust is ready, preheat the oven to 350°F.
- Melt the butter in a high-walled skillet or shallow saucepan until it’s sizzling, then add brown sugar and maple syrup. Bring the mixture to a simmer for 1-2 minutes.
- Combine the cornstarch, water, and vanilla in a small container. While whisking constantly, add this mixture, along with the cinnamon and salt, to the melted butter mixture.
- While continuing to whisk, bring everything to a simmer for another 2-3 minutes. Turn the heat off and let the filling cool for 5-10 minutes.
Bake
- Remove the crust from the freezer and fill it with the pecans. Top the pecans with the simmered filling mixture, making sure it’s spread out evenly.
- Bake the pie for 50-55 minutes until the crust is golden and the filling is bubbling and thickened (it will continue to thicken as it cools). Add a pie shield around the 30-minute mark if the crust is browning too quickly.
- Once it’s done, remove the pie and immediately sprinkle the top with flaky sea salt. Let it cool on a wire rack for 1-2 hours, then slice and serve at room temperature or slightly warm. Happy eating!
Video
Notes
- Freeze the crust: Always freeze your pie crust for at least an hour to ensure a flaky result and reduced shrinkage. In our recipe testing, we found blind-baking didn’t work as well as freezing the crust.
- Continuous whisking: When you’re adding the cornstarch slurry, whisk the mixture constantly to achieve a smooth, lump-free filling.
- Pecan placement: Spread the pecans out evenly across the crust so every slice has an equal share of crunchy nuts (that’s the best part)!
- Use a shield: Keep an eye on the crust during baking. If it's browning too quickly, use a pie shield or foil to protect it.
- Let the pie cool: Resist cutting into the pie immediately after baking! Let it cool and set for the perfect texture.
- Sea salt finish: Don't skip the flaky sea salt! It adds the perfect contrast to the characteristically sweet pie filling.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 48.4g | Protein: 3.1g | Fat: 24.1g | Saturated Fat: 3.7g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 12.6g | Trans Fat: 0.02g | Sodium: 229.5mg | Potassium: 187.5mg | Fiber: 2.7g | Sugar: 31.5g | Vitamin A: 226.8IU | Vitamin C: 0.2mg | Calcium: 60.2mg | Iron: 1.2mg
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