Description
This Best Vegan Pecan Pie recipe is a delicious, dairy-free alternative to the classic dessert featuring a flaky vegan pie crust and a rich, maple syrup-sweetened pecan filling. Made without corn syrup, it combines toasted pecans with a creamy, caramel-like filling enhanced by coconut milk and optional bourbon. Perfectly baked to golden perfection, this pie offers a gooey texture and nutty flavors ideal for holiday celebrations or any special occasion.
Ingredients
Scale
Pie Crust
- ¾ batch vegan pie crust (see note 1)
- ½ batch vegan pie crust
- ¾ batch vegan pie crust (see note 1)
- ½ batch vegan pie crust
Filling and Topping
- 300 g pecans
- 250 g pecans
- 180 ml pure maple syrup
- 120 ml pure maple syrup
- 60 g cornstarch (cornflour) or ground arrowroot
- 40 g cornstarch (cornflour) or ground arrowroot
- 100 g vegan butter (see note 2)
- 70 g vegan butter (see note 1)
- 180 g soft brown sugar
- 110 g soft brown sugar
- 200 g full-fat canned coconut milk (only thick cream from top of can)
- 130 g full-fat canned coconut milk (only thick cream from top of can)
- 30 ml Bourbon (whiskey or rum, optional)
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ teaspoon sea salt
Instructions
- Make the pie crust: Prepare the vegan pie crust according to the pie crust recipe instructions up to step 6. This step can be done up to 3 days in advance, storing the dough in the refrigerator until ready to use.
- Preparation: Preheat your oven to fan 190°C/374°F or conventional 210°C/410°F. Place an aluminum tray or baking sheet in the oven to preheat as well. Remove the dough from the fridge and let it sit at room temperature for 5 minutes before rolling.
- Roll out the dough: On a lightly floured surface, roll the dough to approximately â…› inch thick. Fold it over and roll again. Repeat this folding and rolling process a total of 4 times, dusting with flour as needed to prevent sticking. Finally, roll to â…› inch thickness with a circumference larger than your pie tin. Carefully transfer the pastry to the tart tin using your rolling pin and gently press it into the base and sides without stretching. Trim excess pastry with scissors and crimp edges by pressing with a fork. Pierce holes in the base with a fork to prevent bubbling.
- Blind bake the crust: Cut a circle of parchment paper slightly larger than the pie. Place it over the pastry and fill the base with baking beads, dried beans, rice, or lentils to weigh it down. Bake for 20 minutes. Remove the weights and parchment, reduce the oven temperature to fan 160°C/320°F or conventional 180°C/356°F, and bake for another 10-15 minutes until the pastry is lightly golden. Set the pie dish on a cooling rack to reach room temperature.
- Toast the pecans: In a skillet over medium heat, toast the pecans for 3-4 minutes until lightly toasted. Allow to cool slightly; chop half of the pecans into small chunks and keep the rest whole for the topping.
- Make the filling: In a saucepan, whisk together the maple syrup and cornstarch until smooth with no lumps. Add vegan butter, brown sugar, and coconut cream. Bring to a simmer and cook for 2-4 minutes, stirring constantly until the mixture thickens slightly. Remove from heat and whisk in bourbon (if using), vanilla extract, and sea salt.
- Assemble the pie: Add the chopped pecans to the base of the pie crust. Pour most of the caramel filling over the pecans, holding back a few tablespoons for glazing. Stir the chopped pecans lightly into the filling. Arrange the whole pecans on top of the pie. Use a pastry brush to gently glaze the top of the pie with the reserved caramel mixture.
- Create a pie crust shield (foil tent): Cut aluminum foil into 3-4 strips and fold each in half. Place them around the pie edges to cover exposed pastry to prevent over-browning during baking.
- Bake: Bake the pie at fan 160°C/320°F or conventional 180°C/356°F for 30-35 minutes. The filling will be bubbling and sticky but keep your hands away to avoid burns.
- Serve: Let the pie cool to room temperature for at least one hour. For clean slices, refrigerate for a few hours or overnight before serving. Serve with homemade vanilla vegan ice cream or whipped vegan cream.
Notes
- Note 1: Vegan pie crust can be made ahead and stored in the fridge up to 3 days.
- Note 2: Use your favorite brand of vegan butter for best results.
- Use only the thick cream from the top of full-fat canned coconut milk for rich filling texture.
- Bourbon is optional but adds a warm depth of flavor.
- To blind bake, if you don’t have baking beads, dried beans, rice, or lentils work as a good substitute.
