Recipe for Vegan Pecan Pie That Everyone Will Love

Pecan pie is a classic dessert that many associate with the holidays and family gatherings. But what if you follow a vegan lifestyle and still crave that rich, gooey, nutty goodness?

Well, you’re in luck! This vegan pecan pie recipe delivers all the traditional flavors and textures without any animal products.

Using wholesome plant-based ingredients, this pie is both delicious and cruelty-free. Whether you’re vegan, lactose-intolerant, or simply looking to try a healthier twist on a beloved dessert, this recipe will quickly become a favorite in your kitchen.

From the buttery flaky crust to the sweet, caramel-like filling packed with crunchy pecans, every bite is a delightful experience. Plus, this pie is surprisingly easy to make, requiring just a few simple ingredients and straightforward steps.

So, let’s dive in and create a vegan pecan pie that will impress everyone at your next gathering!

Why You’ll Love This Recipe

This vegan pecan pie is a game-changer for several reasons. First, it uses natural sweeteners like maple syrup and brown sugar, giving it a rich depth of flavor without refined sugar.

The filling is thickened with cornstarch and enhanced with a splash of vanilla and a pinch of salt to balance the sweetness perfectly.

Second, the crust is tender and flaky, made from coconut oil and almond milk instead of butter and dairy. It’s just as satisfying as a traditional pie crust but completely plant-based.

Lastly, the generous layer of toasted pecans on top provides that iconic crunch and nutty aroma that pecan pies are known for. This recipe is perfect for holidays, potlucks, or anytime you want to treat yourself to a wholesome dessert.

If you want to explore more vegan baking delights, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bread Machine Recipe for Soft, Delicious Loaves for even more plant-based sweetness.

Ingredients

• 1 1/2 cups all-purpose flour (or gluten-free flour blend)
• 1/2 cup coconut oil, solid
• 1/4 cup ice-cold water
• 1 1/2 cups pecan halves
• 1 cup light brown sugar, packed
• 1/2 cup pure maple syrup
• 1/4 cup unsweetened almond milk (or any plant milk)
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp apple cider vinegar

Equipment

• 9-inch pie dish
• Mixing bowls (medium and large)
• Whisk
• Rolling pin
• Measuring cups and spoons
• Spatula
• Baking sheet (for toasting pecans)
• Oven

Instructions

1. Prepare the crust: In a large bowl, combine the all-purpose flour and a pinch of salt. Add the solid coconut oil and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Add the water and vinegar: Gradually add the ice-cold water and apple cider vinegar, stirring gently until the dough comes together. Avoid overmixing.
3. Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Toast the pecans: Preheat the oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 8-10 minutes, stirring halfway through, until fragrant. Remove and let cool.
5. Roll out the crust: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing into the edges and trimming any excess dough. Crimp the edges for a decorative finish.
6. Make the filling: In a medium bowl, whisk together the brown sugar, maple syrup, almond milk, cornstarch, vanilla extract, and salt until smooth.
7. Assemble the pie: Spread half of the toasted pecans evenly on the bottom of the pie crust. Pour the filling over the pecans, then top with the remaining pecans, arranging them evenly.
8. Bake: Place the pie in the preheated oven and bake for 50-60 minutes. The filling should be set but slightly jiggly in the center. If the crust edges brown too quickly, cover them with foil to prevent burning.
9. Cool completely: Remove the pie from the oven and let it cool on a wire rack for at least 3 hours, allowing the filling to fully set before slicing.
10. Serve and enjoy: Slice and serve as is, or with a dollop of vegan whipped cream or ice cream for extra indulgence!

Tips & Variations

Pro Tip: To get the perfect flaky crust, make sure your coconut oil is solid and your water is ice cold before mixing. Keep the dough chilled until you’re ready to roll it out.

Variation Idea: Add a pinch of cinnamon or nutmeg to the filling for a warm, spicy twist. You can also swap out pecans for walnuts or mixed nuts for a different texture.

If you want a gluten-free version, use a 1:1 gluten-free flour blend. For a lower sugar option, reduce the brown sugar to 1/2 cup and increase maple syrup to 3/4 cup.

Nutrition Facts

Serving Suggestions

This vegan pecan pie tastes amazing warm or at room temperature. For an extra special touch, serve it with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.

You can also drizzle a little maple syrup or vegan caramel sauce on top for added sweetness.

Pair it with a cup of freshly brewed coffee or spiced chai tea for a cozy dessert experience. This pie is a fantastic centerpiece for holiday dinners or any celebration that calls for a delicious plant-based treat.

Conclusion

Making a vegan pecan pie that tastes just as indulgent as the traditional version is entirely possible with the right ingredients and technique. This recipe offers a perfect balance of sweetness, crunch, and richness without relying on animal products.

It’s a wonderful way to enjoy a classic dessert while staying true to your plant-based lifestyle.

Whether you’re serving it during the holidays or simply want to treat yourself, this pie is sure to impress friends and family alike. Don’t forget to explore other exciting vegan recipes like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more plant-based inspiration.

Happy baking!

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