Vegan Pecan Pie

This easy vegan pecan pie recipe is perfect for holiday tables and special occasions! I make this recipe without corn syrup and it still tastes like the homemade pecan pie we know and love.

Course Dessert, Desserts

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 274

Author Jessica Hylton

Ingredients

1/4 cup vegan butter (56g)
1 1/2 tablespoons cornstarch (15g)
1 cup agave nectar (350g) or maple syrup (240mL)
1/4 cup brown sugar or cane sugar (55g)
3 Bob’s Red Mill Egg Replacer egg substitutes* or flax eggs
1/2 teaspoon cinnamon powder
3/4 teaspoon sea salt
3/4 teaspoon vanilla extract
2 cups pecans roughly chopped (240g)
Gluten Free Vegan Pie Crust Recipe or store-bought pie crust

Instructions

Preheat oven to 350°F/180°C.
Pre-bake the pie crust in a deep 9" pie pan for 10 minutes in the oven. Remove and let cool on a wire rack for about 5 minutes.
Place the vegan butter in a microwave safe bowl and microwave for at least 45 seconds. Remove and whisk the cornstarch in until it’s completely dissolved.
In a large bowl, add all the pie ingredients except the pecans. Whisk together well until all incorporated.
Arrange the pecans neatly and evenly on the bottom of the pie crust. Pour the liquid over the pecans to cover and watch as the pecans rise to the top. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.
Bake for 50 minutes in the oven on the lower shelf in the centre. The pie should be slightly wobbly when you’re taking it off but still held together. Remove and place on a wire rack to cool completely. Don’t slice into pie until it’s completely cooled.
Enjoy!!

Video

Notes

I highly recommend using my pie crust recipe since it can withstand the thickness of this Pecan Pie. If you would rather use a store-bought mix variety, I would recommend the Bob’s Red Mill Pie Crust Mix which I also recipe tested and works perfectly here! Plus its flakiness and butteriness offsets the sweetness of this pie perfectly.
If you want to purchase a pre-made crust, I highly recommend a high quality less sweet brand. I also tested one of the cheaper brands and it fell completely apart and got dissolved by the pie.
I also tested making this crustless since I know some readers do ask for this option. While the pie was delicious, it essentially flipped over, becoming an upside down pecan pie, and all the pecans settled to the bottom of the pie.
Let the pie cool completely before slicing into it. Cutting it before will affect the consistency.
This pie was created to be just like the traditional gooey but firm Pecan Pie, but if you want it even firmer, put it in the fridge! If you’re keeping it in the fridge and want it softer, you can pop it in the microwave for about 10 seconds or let it sit at room temperature for about an hour to come back to this consistency.
I highly recommend getting this (affiliate link). Bob’s Red Mill Egg Replacer and using it in this pie. It’s my favourite egg replacer and works so well in this pie. UPDATED: I've had a few readers now share that flax eggs worked perfectly for them!