Our vegan pecan pie starts with a homemade coconut oil-based crust. The filling relies on maple syrup instead of the traditional granulated sugar and corn syrup mixture, and it calls for cornstarch instead of eggs to give it body.
Whether you’re making a whole vegan Thanksgiving dinner or you’re following the Thanksgiving hosting handbook tip of having a little something for everyone, this pie will be a winner.
Ingredients for Vegan Pecan Pie
- Butter-flavored coconut oil: Coconut oil is solid when cold, making it a great substitute for butter in many baked goods. What makes this kind even better is that it tastes like butter!
- Maple syrup: This minimally refined sweetener replaces the corn syrup in the traditional version of this dessert. Be sure to use pure maple syrup, not “pancake syrup.”
- Cornstarch: The powdery substance will help thicken the eggless filling.
- Pecans: Use raw, unsweetened nuts here for the most classic taste.
Directions
Step 1: Make the crust
In a large bowl, whisk together the flour and salt. Using a pastry cutter or fork, cut in the coconut oil until the mixture is crumbly. Then, gradually sprinkle in enough coconut milk until the mixture holds together when pressed. Shape into a disk. Cover and refrigerate for at least 30 minutes or up to two hours.
Editor’s Tip: You can use a food processor instead of making the dough by hand. Use it fitted with the blade attachment to cut in the oil, then gradually add the milk while pulsing the mixture.
Step 2: Roll out the crust
On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer to 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate and flute the edge. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 425°F.
Step 3: Blind bake the crust
Line the crust with two layers of aluminum foil. Fill with pie weights, dried beans or uncooked rice (this keeps the crust thin and prevents it from rising). Bake on a lower oven rack until the crust is set, about five minutes. Then carefully remove the foil and weights, and continue baking until the crust just starts to brown, about 10 minutes. Reduce the oven temperature to 350°.
Step 4: Make the filling
Meanwhile, in a small saucepan, combine the maple syrup with 1/3 cup water. Bring to a boil over medium heat. Then reduce the heat and simmer, uncovered, for five minutes. In a small bowl, whisk the cornstarch with the remaining 1/3 cup water until smooth. Gradually stir into the saucepan. Return to a boil. Cook, stirring frequently, until slightly thickened, one to two minutes. Remove from heat, and stir in the coconut oil, vanilla and salt, followed by the chopped pecans.
Step 5: Finish the pie
Pour the filling into the crust, and arrange the pecan halves on top. Bake the pie until it’s puffed and golden (the center will not yet be set, though), 30 to 35 minutes. Cool on a wire rack for one hour, then refrigerate overnight or until set. Serve with vegan vanilla ice cream, if you’d like.
Vegan Pecan Pie Recipe Variations
- Get a premade crust: Want to skip the DIY dough? Use a store-bought vegan pie crust instead; look for it in the freezer section of your local grocery store.
- Go neutral: If you can’t find butter-flavored coconut oil, use refined coconut oil instead for a more neutral flavor.
How to Store Vegan Pecan Pie
Vegan pecan pie should be stored in the refrigerator, wrapped in plastic. It can also be frozen for up to three months. Just make sure you let your pie cool completely before wrapping it in plastic and stashing it in the freezer.
Vegan Pumpkin Pie Tips
Is this vegan pecan pie also gluten-free?
Although this vegan pecan pie recipe isn’t gluten-free, it can easily be made so with the substitution of a gluten-free pie crust. Just double check the following in the gluten-free pie crust recipe: if it uses shortening, make sure it’s vegetable shortening; if it uses butter, make sure it’s vegan butter. And double check that the recipe doesn’t have any eggs.
Should you serve vegan pecan pie warm or cold?
While room temperature might be the most common way to serve it, you can also serve vegan pecan pie warmed, or eat it cold right out of the fridge. Just be sure not to slice into it as soon as you pull it out of the oven, so that the filling has time to cool and set.
What can you serve with vegan pecan pie?
You can serve this pie with dairy-free coconut whipped cream, or with your choice of vegan ice cream.
