This Vegan Pecan Pie is a healthy, classic and comforting pie, and one of the easiest to prepare. It’s loaded with nuts and not overly sweet. Made with a buttery 4-ingredient crust and a gooey filling, you won’t tell it’s made without eggs, no corn syrup and just a bunch of staple ingredients.
Not only is this Pecan Pie vegan, but it’s also gluten-free, dairy-free, egg-free, and oil-free. If you like this pie, definitely try my Vegan Gluten-free Pumpkin Pie recipe, you won’t regret it!
Hi there again! How is the New Year treating you? I can’t complain. I just came back from a holiday week in Berlín and still have a few days left before going back to normal.
Celebrations finish on January 6th here, so planning to make this pie again next Tuesday to celebrate the Three Kings Day. My family loves pecan nuts and this vegan pecan pie is just the perfect treat for the next family lunch. Will serve it with a big dollop of vanilla ice cream. Can you picture it? Mmm, so can I!
What Is Vegan Pecan Pie?
Vegan Pecan Pie is the eggless and dairy-free version of everyone’s favorite pie. It’s impossible to go wrong with it. It’s basically a pie of pecan nuts mixed with a filling of vegan butter, cane sugar, maple syrup, vanilla and a splash of bourbon. To make it more festive, it’s often served with whipped cream or vanilla ice cream.
How to Make Vegan Pecan Pie
Didn’t I tell you that this pie is delicious and super easy? Here are the steps:
- Start by making the crust and refrigerate it for half an hour.
- Meanwhile, prepare the filling, which is as simple as whisking all the filling ingredients together.
- Roll out the pie crust, around 10 inches in diameter if using a 8-inch pie dish. Place in the pie dish and crimp edges in a decorative design.
- Pour the filling over the pie crust.
- Bake for around 40 minutes.
How to Get Vegan Pecan Pie to Set
This filling will set as it cools. Anyway, once the filling is ready, letting it sit on the counter for 30 minutes will help to thicken thanks to the flax meal. I don’t add any corn starch that, as you may know, is another thickener, but you can include a tablespoon of it to your pie filling if you wish.
For the Crust
- 1 cup + ½ cup GF all-purpose flour
- ½ cup + 1 tablespoon cold plant-based butter, cut into cubs
- ¼ teaspoon salt
- 1 tablespoon brown sugar
- 1 tablespoon cold water
For the Filling
- 3 tablespoons plant-based butter
- 1/ 3 cup cane sugar
- ½ cup maple syrup
- ¼ teaspoon salt
- 2 tablespoons flaxmeal
- ¼ cup water
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- 1 cup pecans, roughly chopped
- 25 halved pecans (50 pecan halves), to top
- Crust. In a medium bowl, add your flour, salt and sugar and whisk to combine. Add the butter cubes and mix everything until crumbly. Add the water and keep mixing just until a ball of dough forms. Then flatten the ball into a ¾-inch thick disk. Wrap the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°/ 175ºC.
- Filling. In a medium bowl or the bowl of your stand mixer, mix together all the filling ingredients except the 25 halved pecans. Set the filling aside the.
- Pie. Remove the dough from fridge and place it between two sheets of parchment paper. Using a rolling pin, roll dough into a circle the size of your pie pan and about ⅛-inch thick. Transfer the dough to your pie dish. Then pour the filling mixture into the pie crust. Arrange the halved pecans on top of the filling.
- Bake on the center rack for 40 minutes, until the filling appears mostly firm. Let it cool for 2-3 hours, ideally overnight.
- Serve with vanilla ice cream. Enjoy!
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Looking for more vegan/gluten-free treats from Simple Green Recipes?
More vegan ideas from favorite blogs:
Banana Cream Pie from The Minimalist Baker