Vegan Pecan Pie ~
Six simple ingredients are all you need for this plant-based version of classic pecan pie!
Serve on the holiday table alongside Cranberry Pie and Vegan Pumpkin Pie.
The Best Vegan Pecan Pie
I like this easy vegan pecan pie recipe because the nutty flavor of buttery pecans combined with rich and gooey filling is everything you know and love in a traditional pecan pie.
I tested this recipe three times before landing on the right combination of traditional ingredients and a thickener that would result in a pie that was not too hard and not a runny mess. The first time, I used too much cornstarch and too many nuts. The result was a pie that was rock hard. The next time, I tried a combination of egg replacer and cornstarch. I also lowered the oven temperature slightly. This pie looked beautiful but was like soup once I cut into the top layer. I was done! But then my husband convinced me to give it one more shot. Poor guy, he’d had his tastebuds ready for pecan pie for a week. So here we are, and, as they say, the third time was the charm. I ditched the egg replacer and lower oven temperature that made the pie too runny, then increased the oven temperature and decreased the amount of cornstarch which made the pie too hard.
Success at last! This is the recipe I used that resulted in the best pecan pie that is now my go-to recipe for the holiday season.
An important thing to note about this pie, and eggless pecan pie in general, is that the vegan pecan pie filling mixture is on the sticky side with an almost caramel-like consistency. The best part is that the flavor is on point and nails the classic dessert taste with just the right amount of sweetness.
Ingredients for Vegan Pecan Pie
You will need the following:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup light corn syrup
- 2 tablespoons vegan butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves, divided
- 1 (9-inch) pie crust, unbaked (thawed, if using a frozen crust)
Ingredient Notes
- Cornstarch – Corn starch is used as a binder in this recipe and helps the pie set, just as eggs are used in traditional pecan pie.
- Light Corn Syrup – Dark corn syrup can be used for a more pronounced molasses flavor.
- Vegan Butter – I like the Earth Balance brand for baking.
- Vanilla Extract – An equal amount of vanilla bean paste can also be used.
- Pecan Halves – I like the texture of pecan halves in this pie. Chopped pecans can be used but will affect the texture of the pecan filling. Whole pecans are not recommended for this recipe.
- 9-inch Pie Crust – Store-bought crust works just as well as homemade. Check the label to ensure you’re buying a vegan crust (many
How to Make Vegan Pecan Pie
STEP ONE: Preheat the oven to 400°F.
STEP TWO: In a large bowl, whisk together the sugar and cornstarch.
STEP THREE: Add the corn syrup, butter, vanilla extract, and salt. Stir together or use a mixer to combine. Stir in the pecan halves.
STEP FOUR: Pour the mixture into the unbaked pie crust.
STEP FIVE: Set the pie on a baking sheet (for easy removal after baking). Lightly cover the pie crust edges with aluminum foil to prevent overbrowning.
STEP SIX: Bake for 15 minutes, then reduce the heat to 350° and continue baking for an additional 40 minutes. The pie will be darker in color and bubbly.
STEP SEVEN: Transfer the pie to a cooling rack. The pie will firm up as it cools. Let the pie cool completely, then slice and serve at room temperature.
Storage
- Leftover pie should be covered with tin foil or placed in an airtight container, then stored in the refrigerator.
More Holiday Season Recipes You’ll Love!
- Christmas Fruitcake
- Brown Sugar Pumpkin Pie
- No-Bake Vegan Pumpkin Pie
- Vegan Christmas Fudge
- Red Velvet Cake
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Vegan Pecan Pie
Ingredients
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup light corn syrup
- 2 tablespoons vegan butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves divided
- 1 9-inch pie crust, unbaked (thawed, if using a frozen crust)
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the sugar and cornstarch.
- Add the corn syrup, butter, vanilla extract, and salt. Stir together or use a mixer to combine. Stir in the pecan halves.
- Pour the mixture into the unbaked pie crust.
- Set the pie on a baking sheet (for easy removal after baking). Lightly cover the pie crust edges with aluminum foil to prevent overbrowning.
- Bake for 15 minutes, then reduce the heat to 350° and continue baking for an additional 40 minutes. The pie will be darker in color and bubbly.
- Transfer the pie to a cooling rack. The pie will firm up as it cools. Let the pie cool completely, then slice and serve at room temperature.
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