Is there anything more comforting and satisfying than a slice of classic pecan pie? For many, it’s the quintessential dessert of the holiday season, a sweet symphony of gooey filling and crunchy nuts. Here at Easy Healthy Recipes, we’re huge fans, and we’ve cracked the code to making an utterly irresistible Vegan Pecan Pie that tastes just like the traditional version, but without any dairy, eggs, or corn syrup!
Imagine a dessert with a perfectly flaky crust, brimming with a rich, caramel-like filling that hugs every golden pecan. This isn’t just a “good for being vegan” pie; this is simply a phenomenal pecan pie. Crafted with all-natural ingredients, this recipe promises to be your new go-to holiday treat, impressing even the most discerning palates. Say goodbye to highly processed ingredients and hello to pure, wholesome deliciousness!
Why You’ll Absolutely Love This Vegan Pecan Pie Recipe
We understand that “vegan” can sometimes conjure images of complicated processes or compromises in flavor. But rest assured, this vegan pecan pie shatters those stereotypes. Here’s why you’ll want to make it a staple in your kitchen, especially during the festive season:
- It is **super easy to make** with the most **perfect flaky crust**. You don’t need to be a seasoned baker to master this recipe. Our straightforward steps ensure a stress-free baking experience, culminating in a pie crust that’s wonderfully buttery, tender, and crispy – the ideal foundation for our rich filling.
- This pie is **filled with mostly REAL ingredients** rather than some of the less-than-natural ones you find in most pecan pie recipes. That’s right, it contains **no corn syrup**! Traditional pecan pies often rely on corn syrup for their signature gooey texture and sweetness. We’ve ingeniously replaced it with a blend of coconut sugar and maple syrup, offering a more nuanced, natural sweetness and a healthier profile without sacrificing that beloved sticky, rich consistency.
- **It tastes just as good as a regular pecan pie**, and we honestly don’t think non-vegan guests will be able to tell the difference! This is perhaps the biggest win. We’ve meticulously balanced flavors and textures to create a pie that stands shoulder-to-shoulder with its traditional counterpart. The deep, caramelized notes, the crunch of the pecans, and the tender crust combine for a dessert that’s universally appealing.
- **Perfect for holiday gatherings:** Whether you’re catering to dietary restrictions, hosting a mixed crowd, or simply seeking a healthier alternative, this pie fits the bill perfectly. It’s a showstopper that everyone can enjoy, making your holiday meal planning a breeze.
- **Wholesome and guilt-free:** Using natural sweeteners and healthy fats means you can indulge in this delightful dessert with a little less guilt. It’s a treat that nourishes the soul without compromising your commitment to real, good food.
Essential Chef’s Tips for a Flawless Vegan Pecan Pie
Achieving pecan pie perfection is simple with a few expert insights. Follow these tips to ensure your pie turns out beautifully every time:
- Since this pie does not contain eggs, **it will take a while for the pie to solidify**. Eggs typically act as a binding agent and help custard-based fillings set quickly. Without them, our flaxseed egg substitution and tapioca starch do the job beautifully, but they require patience. Keep this in mind when you’re timing your holiday meal – allow several hours for the pie to cool and set completely at room temperature, or even overnight in the refrigerator for the firmest slice. A truly set pie means a clean slice and an amazing texture. While we’re on the subject of planning, here is how to cook a spatchcock turkey, how to work out how much turkey to serve per-person, and plenty of ideas for what to do with your Thanksgiving leftovers (though you probably won’t have any leftover pecan pie, it’s that good!).
- **Add the water slowly to the pie dough until it just holds together**. Pie dough can be finicky, and too much water leads to a tough crust, while too little makes it crumbly. Drizzle in ice water one tablespoon at a time, mixing gently with a fork or your fingertips until the dough barely comes together into a cohesive ball. Stop as soon as it forms a manageable mass.
- Also, **let the pie dough sit for at least 30 minutes in the fridge** before you roll it out to stop it cracking. Chilling the dough allows the gluten to relax, making it more pliable and less prone to tearing when rolled. It also re-chills the fat, which is crucial for a flaky crust. Don’t skip this step for a smooth, easy-to-handle crust.
- Be sure to **dress your pie crust with a pie crust shield to prevent the crust from burning**. The edges of a pie crust tend to brown much faster than the center. A simple pie shield (or strips of aluminum foil) placed around the perimeter of the crust about halfway through baking will protect it from excessive browning and burning, ensuring a uniformly golden and delicious crust.
- To make this pecan pie also gluten-free, make the pastry from our Gluten Free Pecan Pie recipe! This adaptation ensures that even those with gluten sensitivities can enjoy this fantastic dessert without compromise.
Ingredient Spotlight: The Magic Behind Vegan Pecan Pie
Understanding the role of each ingredient in this vegan pecan pie helps in appreciating its ingenuity and ensures successful baking.
- Coconut Oil: This versatile plant-based fat replaces butter, contributing to the richness of the filling and the flakiness of the crust. Ensure it’s in its solid state for the crust, and melted for the filling.
- Coconut Sugar & Maple Syrup: Our dynamic duo for sweetness and that signature gooey texture. Coconut sugar offers a deep, caramel-like flavor, while maple syrup adds moisture and a lovely subtle richness, beautifully mimicking the complexity usually found with corn syrup.
- Flax Meal (Flaxseed Egg Substitution): This is our secret weapon! When mixed with water, ground flaxseeds create a gelatinous mixture (a “flax egg”) that acts as a superb binder, replacing traditional eggs and helping the pie set beautifully.
- Tapioca Starch: A fantastic thickener, tapioca starch helps achieve the perfect consistency in the filling – not too runny, not too firm. It ensures that delightful gooeyness that pecan pie lovers crave.
- Pecans: The star of the show! Use high-quality pecan halves for the best texture and flavor. They become wonderfully toasted and crunchy during baking.
- Shortening (for pie crust): Vegan shortening is crucial for a truly flaky pie crust. It has a higher melting point than butter, creating pockets of steam during baking that result in a light, airy, and crisp crust.
Serving Suggestions for Your Vegan Pecan Pie
While this pie is absolutely divine on its own, a few additions can elevate the experience even further:
- Vegan Vanilla Ice Cream: A scoop of creamy vegan vanilla ice cream, melting slightly into a warm slice of pie, is pure bliss.
- Coconut Whipped Cream: A dollop of homemade or store-bought coconut whipped cream adds a light, airy contrast to the rich filling.
- Fresh Berries: A scattering of fresh raspberries or blackberries can add a touch of tartness and a pop of color, balancing the pie’s sweetness.
- Coffee or Tea: Serve alongside a freshly brewed cup of coffee or a comforting mug of herbal tea for the perfect after-dinner treat.
Other Vegan Holiday Recipes You’ll Love
Expand your holiday menu with these delightful vegan dishes that are sure to please everyone at your table:
- Easy Vegan Sweet Potato Casserole
- Savory Hasselback Sweet Potatoes
- Easy Vegetarian Stuffed Muffins
- Confit Baby Potatoes
- Simple Vegan Potato Latkes
- Vegan Mushroom gravy (without nutritional yeast!)
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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.
Vegan Pecan Pie
Prep Time: 45 minutes
Cook Time: 35 minutes
Resting Time: 3 hours
Total Time: 4 hours 20 minutes
This Vegan Pecan Pie is filled with gooey sweetness that covers the most crunchy pecans, ever. It’s the ultimate vegan dessert for the holidays and super easy to make!
Cheryl Malik
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Yields: One 9-inch pie
Ingredients
Pecan Pie Filling
- 6 tablespoons coconut oil
- 1 ¼ cups coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups pecans, halved
- 2 tablespoons tapioca starch
Vegan Pie Crust
- 1 ⅓ cup all purpose flour
- ½ cup shortening
- ½ teaspoon salt
- 3-6 tablespoons ice water
Flaxseed Egg Substitution
- 9 tablespoons water
- 3 tablespoons flax meal (equivalent to 3 large eggs)
Equipment
- Pie Shield
- 9-inch deep pie pan
- Saucepan
- Whisk
- Pastry blender or fork
Instructions
For the Vegan Pie Crust
- Stir the flour and salt together in a large bowl. Using a pastry blender or fork, cut the shortening into the flour mixture until the pieces are roughly the size of peas.
- Slowly add ice water, one tablespoon at a time, stirring with a fork until the dough just begins to hold together and forms a cohesive ball. Be careful not to overmix.
- Shape the dough into a 1/2-inch thick disk and wrap it tightly in plastic wrap.
- Chill the dough in the refrigerator for at least 30 minutes, or up to 2 days. This resting period helps the gluten relax and makes the dough easier to roll without cracking.
For the Flaxseed Egg Substitution
- In a small dish or bowl, combine the water and flax meal. Whisk the two ingredients together vigorously for about a minute until the mixture thickens and achieves a gelatinous, congealed texture. Set aside to further thicken while you prepare the filling.
For the Pecan Pie Filling and Baking
- Preheat your oven to 355 degrees Fahrenheit (179 degrees Celsius). Retrieve your chilled pie dough. On a lightly floured surface, roll out the pie crust to fit a 9-inch deep pie pan. Carefully transfer the rolled dough into the pan and crimp the edges decoratively.
- Place the pie shell back in the refrigerator to chill while the oven fully heats.
- In a saucepan, melt the coconut oil over medium heat. Add the coconut sugar and whisk continuously until the sugar has dissolved and the mixture is smooth. Remove the saucepan from the heat.
- Whisk in the maple syrup, vanilla extract, and salt until well combined. Then, gradually whisk in the prepared flaxseed egg mixture and the tapioca starch. The mixture should be smooth and slightly thickened.
- Add the halved pecans to the filling mixture and stir gently until all the pecans are thoroughly coated.
- Pour the pecan mixture evenly into the chilled pie shell. For an extra aesthetic touch and more crunch, you can arrange an additional layer of pecan halves artfully on top of the filling.
- Bake for 25 to 30 minutes. The pie is finished when the center still has a slight jiggle (less movement) but is mostly set. The edges of the crust should be golden brown. If the crust begins to brown too quickly, cover it with a pie shield or aluminum foil strips.
- Allow the pie to cool completely on a wire rack for several hours at room temperature. For the firmest set and best slicing, chill the pie in the refrigerator for at least 3 hours, or preferably overnight, before serving.
Notes
- Since this pie does not contain eggs, it will take a while for the pie to solidify so keep that in mind when you’re timing your holiday meal.
- Add the water slowly to the pie dough until it holds together. Also, let the pie dough sit for at least 30 minutes in the fridge before you roll it out to stop it cracking.
- Be sure to dress your pie crust with a pie crust shield to prevent the crust from burning.
- For storage, cover loosely with plastic wrap and store at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days.
- This pie can be made ahead of time, which is a huge advantage during busy holiday seasons.
Nutrition Information
- Serving: 1 slice (approx. 1/9 of pie)
- Calories: 506 kcal
- Protein: 4 g
- Fat: 38 g
- Saturated Fat: 12 g
- Total Carbs: 42 g
- Fiber: 3 g
- Sugar: 18 g
- Net Carbs: 39 g
- Vitamin C: 1 mg
- Sodium: 305 mg
- Potassium: 139 mg
- Calcium: 29 mg
- Iron: 2 mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
© Author: Cheryl Malik