Vegan Pecan Pie
Let’s talk pie!
If there is one pie just about every loves, it’s pecan pie! It’s nostalgic, it’s packed with my favorite pecans, and the best part.. it’s made with just a handful of ingredients!
The traditional version also packs minimal ingredients, but eggs play a role in achieving the texture. There are many recipes, countless, that can made without eggs. However, the pecan pie is one of those that made me nervous about approaching lol. I tried back in 2012 and I believe it was just a total flop. On top of the fact that the majority spilled in my now mother in laws oven lol. The trick with pies is that if you’re using a ready made crust, the metal tins don’t hold well. Which is fine, but you have to use 2 or place them on a baking sheet as you fill them. They just can’t uphold the contents you put into them and easily tip.
Needless to say, it took a while for me to give it another go, and I’m just so glad I did. Believe it or not, a flax egg can really do wonders in recipes and it’s all you need. Other than the eggs, you’re really not switching much to achieve this classic dessert. You could sub out the corn syrup, but that would compromise the dish to the point that it wouldn’t be reminiscent of this iconic dessert.
What’s great about this dessert? Honestly, everything. My approach features a ready made crust, you can even switch up the nuts or choose already chopped, you can add bourbon or cocoa powder for a fun modern spin, you can even salt the pie, you could turn the dessert into bars, these can easily be made in bulk, you can use light or dark corn syrup the choice is yours, it’s perfect for any season, my version packs more nuts than others and it’s just so darn good!
If you love a classic dessert, you have to try our new vegan Pecan Pie!
Why this recipe is great:
Quick
Easy
Packed with pecans
You can use light or dark corn syrup
Dairy free
Made with flax eggs
Reminiscent of true pecan pie!
Vegan Pecan Pie
- Total Time: 1hr 15 mins
- Yield: 8 Slices 1x
Ingredients
- 1 vegan store bought crust
- 1 cup vegan brown sugar
- 3/4 cup white corn syrup or dark
- 1 1/2 tsps pure vanilla extract
- 3/4 cup white sugar
- 2 Tbsp ground flax meal + 4 Tbsp water, whisked
- 1 1/2 cup pecans, chopped
- 4 tbsps vegan butter, melted
- 3 tbsp corn starch
Instructions
- Preheat oven to 350 degrees F.
- Line a pan with parchment paper. Place the pie crust on the pan.
- In a large mixing bowl combine your water and flax, mix and set aside to thicken for 10 minutes.
- Now combine the filling ingredients. In a bowl combine the corn syrup, melted butter, white sugar, extract, corn starch, and flax egg.
- Place your chopped nuts into the ready made pie crust. I like to do the small pieces towards the bottom with the larger full pieces at the top for aesthetic appeal.
- Carefully pour the mixture evenly over the prepped pie.
- Bake for 55 minutes. If the pie crust starts to brown, simply cover with an aluminum foil tent. You want slightly jiggly as it will firm as it cools. If you overcook it will be more tough. Allow to cool for a few hours, the longer the better. Top with fresh whip or ice cream! I stored in a glass cake stand, but you could store in the fridge. I made just make the texture more firm.
Notes
If you wanted a bourbon pecan pie you could add that to the mixture as well (1 1/2 tsp)
If you’d like a chocolate pecan pie, you could add cocoa powder!
- Prep Time: 15 mins
- Cook Time: 60 mins
