This secretly vegan pecan pie is super easy to make, with ingredients you probably already have at hand. It’s free from eggs and dairy, as well as soy and refined sugar free. If you’re a fan of pecan pie, this one is definitely a must try.
What Kind of Crust Should I Use?
Use your favourite pie crust for this pie, either vegan or non vegan, homemade or store bought. If, however, you don’t have a go-to pie crust (yet), I’ve included a recipe for one of my favourite vegan pie crust that goes great with this pie.
Best Fat for Vegan Pie Crust
There are plenty of vegan options that deliver the perfect flaky vegan pie crust. The golden rule is to make sure the ingredients are ice cold, and that the fat you’re using is in solid form.
The recipe below calls for coconut oil, so make sure you keep it in the fridge before you use it.
Refined vs. Non-Refined Coconut Oil
Use refined coconut oil. Non-refined coconut oil has a very distinct flavour which tastes amazing in some desserts, but I feel it doesn’t really work in this pie. If you feel you’d like a bit of coconut taste in the crust, feel free to use non-refined oil though.
Do I Need to Pre-Bake the Crust?
The pie tastes amazing even if you don’t pre-bake the crust. However, if you like the rust to be extra crunchy and flaky, you definitely can pre-bake it for about 10 minutes before continuing to pour in the filling.
How to Make Pecan Pie Filling
This vegan pecan pie filling is:
- Dairy free
- Egg free
- Soy free
- Refined sugar free
It’s super easy to make, and will turn out great even if this is your first pecan pie ever.
All you need to do is:
- Mix all the ingredients.
- Chill the filling for at least half an hour. The mixture will initially be very runny, and it’s essential to let it cool in the fridge for 30 minutes. Thanks to flaxmeal, the filling will thicken considerably in that time.
- Let the pie cool off completely when it’s done. It actually tastes best the next day.
How to Know When Pecan Pie Is Done
When it’s baked, the centre of any pecan pie is still a bit wobbly and might even appear runny. So, it can be a bit tricky to know for sure the pie is done, but resist the temptation and don’t bake it longer than you should.
After 50 minutes, turn off the oven the leave the pie inside (with the doors closed) for another 10 to 15 minutes. Then take it out and let it cool completely at room temperature. Pecan pie actually tastes best the next day, after it’s been refrigerated over night.
More Seasonal Vegan Desserts
- Apple Pie with Walnut Crumble Topping – a must-try classic
- Creamy Rice Pudding – comfort food at its finest
- Banana Bread Muffins – an ultra healthy sweet treat
Click here for a complete listing of vegan pie recipes.
Vegan Pecan Pie
Ingredients
- 1 cup (125g) all-purpose flour
- ½ teaspoon salt
- ¼ cup (55g) coconut oil, solid
- 3-4 tablespoons ice water
- 2 cups (200g) chopped pecans
- 1 cup (320g) maple syrup
- ⅔ cup (165g) water
- ½ cup (80g) flax meal (ground flax seeds)
- 2 teaspoons vanilla extract
- 3 tablespoons coconut oil, melted
- ½ cup (50g) pecan halves ((optional))
Instructions
Pie Crust
- In a large bowl, mix the flour and salt until combined. Add coconut oil (cold and solid) and, using a pastry cutter or two forks, cut the oil into the mixture until it resembles coarse meal.
- Drizzle the cold water in 1 tablespoon at a time, stirring with a rubber spatula after every tablespoon. Stop adding water when the dough begins to form large clumps.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball.
- Using a rolling pin roll it out from side to side into a a giant round that can fit over your pie dish.
- Carefully lift it up and place it over your pie dish, tucking it in along the sides of the pie dish to fit properly. Trim off any excess dough.
- Place your pie crust into the fridge while you prepare your pie filling.
Filling
- In a large bowl, whisk together chopped pecans, maple syrup, water, flaxmeal, vanilla extract and coconut oil. Place the bowl in the fridge for at least 30 minutes, until it thickens.
- Preheat the oven to 350°F (175°C). Pour the filling into the prepared crust. Arrange the pecan halves on top if desired.
- Bake on the centre rack for 50 minutes. Turn the oven off and, with the door still cloves, leave the pie sit in the oven for an extra 10 minutes.
- Remove the pie from the oven and let it cool to room temperature. The pie tastes best when chilled in the fridge overnight.
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