You are going to love this easy & delicious Vegan Pecan Pie. This homemade pie is rich, perfectly sweet, gooey, and packed with pecans and chocolate for a truly delicious eggless & dairy-free pie.
If there is one pie I MUST have on Thanksgiving, it is a really good pecan pie.
If you've never had pecan pie before, it tastes like a caramelly, buttery, nutty filling served on top of buttery and flaky pie dough. Seriously, what is not to love?!
Traditionally, pecan pie is made with eggs and corn syrup to get that gooey but "set" texture. However, for this pie, we are using NO eggs and NO corn syrup, yet still end up with a perfectly set pecan pie filling.
That is all due to three unique ingredients- tapioca starch and maple syrup (which help to mimic the texture of corn syrup) and ground flaxseed (to replace the binder eggs traditionally serve in this pie).
Trust me, if you are a fan of nutty desserts, you are going to LOVE this pecan chocolate chip pie!
Pie crust ingredients:
Pecan pie filling ingredients:
Ingredient & substitution notes:
We are using super simple ingredients for this eggless pecan pie. Only 5 ingredients in the dough and 9 ingredients in the filling!
- Chopped & whole pecans: I like to use roughly chopped pecans in the filling vs. whole pecans as I feel it gives this pie a better texture.
- That being said, I use whole pecans on top of the pie. These get nice & toasted while baking and add so much flavor (though they are completely optional)!
- Tapioca starch/flour: This is my go-to for pecan pie because it helps to thicken the pie filling while still keeping the filling translucent.
- You can use cornstarch 1:1 in this pie, but keep in mind the filling will have a more "cloudy" look and slightly different texture (I find it's a bit "grittier")
- You may be able to use flour as a thickener as well, but I have not tested the recipe with this so can't say how much you would need.
- Ground flaxseed: This acts as the binder in this pie when mixed with the oat milk and melted vegan butter. Unfortunately, there really is not a good substitute for it so I don't recommend swapping it out!
- Light brown sugar: I prefer light brown sugar for this pie, but you can substitute 1:1 with dark brown sugar if you prefer a deeper molasses flavor.
- Maple syrup: This helps to act as a replacement for corn syrup and also adds a nice maple flavor to this pie.
- It can be substituted for brown rice syrup, but this will slightly change the flavor & consistency of this vegan pecan pie!
- Vegan butter: I recommend using Country Crock plat butter or Miyokos vegan butter for this recipe.
- For the pie crust- the butter MUST be cold and ideally should be cubed to make it easier to cut into the dough.
- For the pecan pie filling- the butter should be melted and smooth.
- Oat milk: This can be substituted 1:1 with soy milk or coconut milk.
- Keep in mind oat and coconut tend to be a bit sweeter whereas soy will make this pie slightly less sweet.
- Vegan chocolate chips: I love adding chocolate chips to this pecan pie to make it slightly sweeter and because it makes it so delicious! I like using Enjoy Life Dark Chocolate Chips.
- I have also made this pie without them and it's just as delicious- so consider this ingredient optional.
How to make the best vegan pecan pie
Make the vegan pie dough
The first step to making this homemade pecan pie is to make the pie dough.
I prefer to make this the day before and store it in the fridge overnight, but if you want to bake everything the same day it needs at least 2 hours in the fridge before par-baking.
P.S.- You can also use a store-bought crust if that's easier for you. It's one way to save on prep time for the Holidays!
Roll out pie dough & par-bake
Take the pie dough out of the fridge and roll it into a 12-inch circle with a flour-dusted rolling pin or between two sheets of parchment paper. If it breaks or cracks, just use your fingers to press the dough back together as you roll.
Add the crust to the dish and gently push the pie crust into the sides of the dish, trimming off any excess and replacing any spots that need repair.
You can use a fork to crimp & dock the dough or follow this tutorial on how to create a fluted pie crust.
Then, add a crumpled sheet of parchment paper to the pie shell and fill it with pie weights or sugar. Transfer the pie dish to the fridge to firm up, preheat the oven to 350F, and make the pecan pie filling.
Make pecan pie filling
Start by whisking together the brown sugar, maple syrup, melted vegan butter, oat milk, tapioca flour, ground flaxseed, and vanilla in a mixing bowl.
Once mixed, add in the roughly chopped pecans and vegan chocolate chips. Mix together to make the pecan pie filling.
Add filling to crust & bake
Remove the parchment paper and pie weights from the par-baked pie crust. Then, pour in the pecan pie filling and use a spatula to spread it out evenly.
If desired, you can add more pecans on top at this time, though this is totally optional!
Add the pie to the oven and bake at 350F for 35-40 minutes. You will know your pecan pie is fully baked when the edges are completely set, the center is bubbling, and it only has a slight jiggle in the middle.
Let cool before serving
Remove the pie from the oven and let cool at room temperature for about 1 hour. Then, transfer to the fridge to cool for at least 2 hours before slicing and serving.
This helps the pie set and leads to perfect slices every time. I love serving this pie with a dollop of vegan whipped cream or a big scoop of vanilla ice cream on top.
FAQ & Tips:
My biggest tip when making this pie (and really any vegan dessert) is to measure in grams. It's especially important when making pie dough, so here is the digital food scale I recommend.
What size pie dish should I use?
For this recipe, I used a 10-inch pie dish.
That being said, this recipe also works for a 9-inch pie dish (you may just have to trim off extra dough when shaping the crust). If baking in a 9-inch pie dish, you will have a slightly "fuller" pie, but the baking time really should not vary by more than a few minutes.
Can I make this pecan pie gluten-free?
Definitely. The filling for this pecan pie is naturally gluten-free so you would not need to make any changes here!
The one change that needs to be made is making a gluten-free pie crust. I believe a gluten-free 1:1 all-purpose flour would work in this recipe, however, I have not tried it. Here is a recipe for another vegan and gluten-free pie crust you can try with great reviews!
How do I store this pecan pie?
Pecan pie is actually best made the day before serving which is such a win for prepping it in advance of any Holiday parties! Just wrap the cooled pie dish with plastic wrap and store it in the fridge for 1-3 days before serving. I recommend letting it come to room temperature before serving.
If you prefer to freeze this pie, I recommend slicing it into individual pieces. Then, store it in a closed container in the freezer for up to 1 month.
I can't wait for you to try this delicious, easy, & homemade Vegan Pecan Pie! Not only is it eggless & dairy-free, but it's made without corn syrup for a truly delicious pie. Enjoy!
-TSG
More vegan Thanksgiving desserts you will love:
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!
Vegan Pecan Pie
Ingredients
Vegan Pie Crust
- 1 ¼ cups all-purpose flour
- 2 teaspoons sugar
- ¼ teaspoon salt
- ½ cup vegan butter cubed and cold
- 3-4 Tablespoons ice cold water start with 3 and add up to 4 if needed
Pecan Pie Filling
- ½ cup light brown sugar
- â…“ cup maple syrup
- ¼ cup oat milk
- ¼ cup melted vegan butter
- ¼ cup tapioca flour
- 2 Tablespoons ground flaxseed
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 â…“ cups chopped pecans
- ⅓ cup vegan chocolate chips optional, if omitting increase chopped pecans to 1 ½ cups
- whole pecans to top, optional
Instructions
Make the vegan pie dough:
- Add the flour, sugar, and salt to a large mixing bowl and sift together.
- Then, add the cold & cubed vegan butter to the bowl. Use a pastry cutter or fork to cut the butter into the dry ingredients until you have a coarse & crumbly dough.
- Next, add in the ice water. I recommend starting with 3 Tablespoons and adding the remaining water ½ Tablespoon at a time as needed if the dough is too dry. For my pie, 3 Tablespoons of water was the perfect amount.
- Once the water is added, mix until the dough clumps together. It should not be crumbly or overly sticky but should be easy to press together when it is done.
- Remove the dough from the bowl and form it into a ball. Then, press it into a flat circular disk and wrap it in plastic wrap or parchment paper.
- Add the dough to the fridge to chill for at least 2 hours or ideally overnight. Letting the dough chill in the fridge allows the layers of butter to firm up and is crucial for a flaky vegan pie dough!
Roll the dough & par-bake the crust
- Remove the dough from the fridge and let it soften at room temperature for about 5 minutes.
- Gently tap the dough disc with a rolling pin to loosen it. Then, remove the plastic wrap or parchment paper and roll the dough into a 12-inch circle. You can do this with a well-floured rolling pin or between two sheets of parchment paper to remove the need for any extra flour.
- Carefully transfer the pie crust to a 9 or 10-inch pie dish. Then, gently press the pie crust all around the dish, trimming off any excess and replacing any spots that need repair.
- At this point, you can style the pie crust edges as you see fit (by fluting them or crimping them). You should also dock the pie with a fork along the bottom and sides of the crust. This makes it so the pie does not puff up too much in the oven while par-baking.
- Crumple up a sheet of parchment paper and add it to the pie dish so it covers the crust. Then, fill with pie weights, beans, or sugar to weigh down the crust.
- Add the pie crust to the fridge for 10-15 minutes to help the over-worked dough solidify and preheat the oven to 350F.
- Once the oven has preheated, transfer the pie dish to the oven and bake at 350F for 15 minutes.
Make the pecan pie filling:
- While the crust is par-baking, make the pecan pie filling.
- Add the brown sugar, maple syrup, oat milk, melted vegan butter, tapioca starch, ground flaxseed, and vanilla to a large mixing bowl. Whisk together until combined.
- Then, add the roughly chopped pecans and chocolate chips to the bowl. Mix them with the filling until coated. Set aside until the pie has finished par-baking.
Fill & bake the pie
- Remove the par-baked pie from the oven and remove the pie weights and parchment paper. Then, pour the pecan pie filling into the dish. Use a spatula to spread it out evenly in the pan.
- Add extra pecan halves to the top of the pie for decoration if desired, though keep in mind this is totally optional!
- Add the pie to the oven and bake for another 35-40 minutes until the center is bubbling and the crust has browned. If the crust begins to brown too quickly, you can tent a piece of aluminum foil over the whole pie.
- Remove the finished pie from the oven and place it on a wire rack to cool for about 1 hour. The pie filling will settle as it cools. Then, transfer to the fridge for about 2 hours to set before slicing.
- Slice the pie into 8 evenly-sized pieces and enjoy!
Notes
- Please see the blog post for process shots, more recipe tips, and substitution ideas.
- I recommend making the pie dough the day before baking the pie. It can be stored in the fridge for 3-4 days before using.Â
- Pecan pie is actually best made the day before serving which is such a win for prepping it in advance of any Holiday parties! Just wrap the cooled pie with plastic wrap and store it in the fridge for 1-3 days before serving.
- If you prefer to freeze this pie, I recommend slicing it into individual pieces. Then, store it in a closed container in the freezer for up to 1 month
- If you desire to make this a bourbon pecan pie, you can add 1-2 Tablespoons of bourbon to the filling before baking, It adds great flavor!
- The chocolate chips truly are optional in this recipe- I have made it with and without them and it's delicious either way! If omitting the chocolate chips, I recommend increasing the chopped pecans to 1 ½ cups to make the pie more full.
- This recipe is lightly adapted from The Curious Chickpea Bourbon Pecan Pie.
Leave a Reply