This vegan version of classic pecan pie will have everyone second-guessing as there is no way you'd know it is completely eggless and dairy-free!
It has the flakiest vegan pie crust ever, baked until golden brown (no soggy crusts here!). With a delicious crunch from caramelized pecans, the maple caramel filling is sticky and sweet, which pairs so well with the flaky pie crust.
Note: I have updated my original recipe from 2022 to have simpler instructions and it now makes a deep dish pecan pie that sets and slices beautifully!
🧾 Ingredients
You'll need a batch of homemade pie crust, which you can prep in advance if you want to save time on the day of baking the pie! Otherwise, you need pretty simple ingredients to make the perfect vegan pecan pie from scratch. Here's what to grab:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Pecan Halves: These are toasted in a skillet to bring out their warm nutty flavor. You can use pecan pieces if you're not fussed about the topping looking too neat!
- Soft Brown Sugar: This is more acidic than regular granulated sugar, which gives a delicious caramelized flavor to the vegan pecan pie filling.
- Pure Maple Syrup: Maple and pecans are a match made in heaven, and the maple flavor in the caramel pie filling really shines through.
- Cornstarch: Also known as cornflour, this thickens the filling. You can also use arrowroot powder in its place.
- Vegan butter: This forms the base of the caramel filling. It also gives a delicious butter pecan flavor to the pie.
- Bourbon: While you won't necessarily taste the bourbon, it enhances the overall flavor of the pie. You can omit or swap for whiskey or dark rum if needed.
If you love the warm flavors of traditional pecan pie try my pecan caramel cheesecake and pecan pie cupcakes for a fun twist on the classic.
🔪 Instructions
Here are step-by-step images showing how to make pecan pie vegan. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Prepare a batch of vegan pie dough and roll it out to around ⅛" thick. Lightly grease the pie pan with oil and dust with a thin layer of flour. Gently press the dough into the base and sides. Pierce several holes into the base of the pastry using a fork.
Step 2: Add a round of crunched-up parchment paper and fill the base with pie weights. You can also use rice, dried beans, or flour as a pastry weight. Par-bake it for 20 minutes.
Step 3: Carefully remove the baking beads and parchment and bake further for 15-20 minutes until golden brown. Cool completely to room temperature.
Step 4: Toast the pecans in a skillet over medium heat until lightly toasted, for 3-4 minutes. Chop half of the pecans into small chunks, and leave the rest of the pecans whole for the topping.
Step 5: Whisk together the maple syrup and cornstarch in a saucepan until completely smooth without lumps. Add the vegan butter, brown sugar, and coconut milk and bring to a simmer and cook for 2-4 minutes, until slightly thickened.
Step 6: Remove it from the heat. Whisk in the remaining filling ingredients (splash of Bourbon, vanilla extract, and sea salt).
Step 7: Add the chopped pecans to the cooled pie shell, then pour the caramel mixture on top (holding back a few tablespoons for glazing).
Step 8: Arrange the whole pecans on top of the pie in a circular pattern.
Step 9: Use a pastry brush to gently glaze the top of the pie with the remaining filling mixture.
Step 10: Make a pie crust shield (aka. foil tent). Take a sheet of aluminum foil and cut it into 3-4 pieces to fit around the circumference of the dish, then fold each piece in half. Carefully place it around the pie dish so that you can turn it in to cover the visible pastry. Bake for 25-30 minutes, then remove from the oven and set on a cooling rack.
💭 Recipe Tips
Prep ahead. Make your pie crust for up to 3 days before baking the pie and store it in the fridge wrapped in plastic wrap.
Blind-bake your crust! I would not recommend trying this recipe without par-baking the pie crust. This is the best way to avoid soggy pie crust, which no one wants!
Save any excess pastry for later! You can freeze the uncooked pastry in an airtight container for up to 3 months. Thaw it in the fridge overnight before using it.
Don't skip the pie shield. This will prevent the pastry from browning too quickly. Otherwise, it will cook before the pie filling is ready.
Take your pecan pie to the next level by adding a big scoop of homemade vegan vanilla ice cream, or a dollop of whipped coconut cream before serving.
💬 FAQs
Yes and no! Once at room temperature, you should store pecan pie in the fridge if you're not serving it the same day. Preferably in an airtight container or covered with foil, but a cake dome also works.
Because this pecan pie is made without eggs or dairy, you can leave it out at room temperature for 4 hours or so.
Absolutely, you can reduce the recipe to fit a tart tin. Reduce the filling to two-thirds, and use only half of a pie crust.
I'm often asked whether vegan block butter or coconut milk can be replaced in recipes and the answer is, sometimes!
But when it comes to this pecan pie, it's important to stick to the exact ingredients as I have tested without coconut milk and without butter, but a combination works best.
🥧 More Vegan Pies
📖 Recipe
Description
Ingredients
Using a 9-inch Pie Dish (Deeper filling)
- ¾ batch vegan pie crust, *see note 1
- 300 g (3 cups) pecans
- 180 ml (¾ cups) pure maple syrup
- 60 g (6 tablespoons) cornstarch (cornflour), or ground arrowroot
- 100 g (3.5 oz) vegan butter, *see note 2
- 180 g (¾ cup + 1 tablespoon) soft brown sugar,
- 200 g (7 oz) full-fat canned coconut milk, use only thick cream from top the of can
- 30 ml (1 floz) Bourbon, whiskey or rum, optional
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
Using a 9-inch Tart Tin
- ½ batch vegan pie crust
- 250 g (2 ½ cups) pecans
- 120 ml (½ cups) pure maple syrup
- 40 g (4 tablespoons) cornstarch (cornflour), or ground arrowroot
- 70 g (2 ½ oz) vegan butter, *see note 1
- 110 g (½ cup) soft brown sugar
- 130 g (4.6 oz) full-fat canned coconut milk, use only thick cream from top the of can
- 30 ml (1 floz) Bourbon, whiskey or rum, optional
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Make the pie crust: Prepare this pie crust recipe through to step 6 of the recipe instructions (you can do this up to 3 days ahead and store the dough in the fridge).
- Preparation: Preheat your oven to fan 190°C/374°F or conventional 210°C/410°F. Also, preheat an aluminum tray or baking sheet in the oven. Remove the dough from the fridge and allow it to sit at room temperature for 5 minutes before rolling it out.
- On a lightly floured surface, roll out the dough to around ⅛ inch in thickness, then fold it over and roll again. Repeat this process so it has been folded 4 times, dusting with flour as needed. Finally, roll the dough to a ⅛ inch in thickness with a circumference larger than your pie tin. Carefully lift the pastry into the tart tin using your rolling pin. Gently press the dough into the base and sides of the tin, being careful not to stretch it. Use scissors to trim off the excess pastry around the edges of the pan. To crimp the edges of the dough simply press the edges down using a fork. Pierce several holes into the base of the pastry using a fork.
- Blind bake the crust: Take a sheet of parchment paper and cut it into a circle slightly larger than the pie. Rest it on top of the pastry and fill the base with baking beads (or dried beans, rice, or lentils). Bake for 20 minutes. Remove the baking beads and turn down the oven temperature to fan 160°C/320°F or conventional 180°C/356°F. Bake for another 10-15 minutes, until the pastry is lightly golden. Place the pie dish on a cooling rack and cool to room temperature.
- Toast the pecans: Toast the pecans in a skillet over medium heat until lightly toasted, for 3-4 minutes. once cool enough to handle, chop half of the pecans into small chunks, and leave the rest of the pecans whole for the topping.
- Make the filling: Add the maple syrup and cornstarch to a saucepan and whisk until smooth without lumps. Add the butter, brown sugar, and coconut milk and bring to a simmer and cook for 2-4 minutes, until slightly thickened. Remove the saucepan from the heat, and whisk in the Bourbon, vanilla extract, and sea salt.
- Arrange the tart: Add the chopped pecans to the base of the pie dish. Pour the caramel mixture on top (holding back a few tablespoons for glazing). Arrange the whole pecans on top of the pie, and use a pastry brush to gently glaze the top of the pie with the remaining filling mixture.
- Create a pie crust shield (foil tent): Take a sheet of aluminum foil and cut it into 3-4 pieces to fit around the circumference of the dish, then fold each piece in half. Carefully place it around the pie dish so that you can turn it in to cover the visible pastry (image in the blog post). Bake for 25-30 minutes, then remove from the oven and set on a cooling rack.
- Bake: Bake at 175°C (347°F) for 35-45 minutes, until the filling is set with a slight jiggle to it. The caramel will appear sticky and bubbling - don't touch it as it will be piping hot!
- Serving: Allow the pie to cool to room temperature for at least an hour. Serve topped with homemade vanilla vegan ice cream, or whipped vegan cream. For clean slices, refrigerate the pie for a few hours or overnight before serving.
Notes
- Homemade Pie Crust: For a deep-dish pie tin you'll need ¾ of this pie crust recipe. I recommend making a full batch so you have extra to work with. You can freeze any leftover dough for another time.
- Vegan butter: Make sure you use vegan block butter NOT spreadable butter from a tub.
Nutrition
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