If you’ve been searching for a truly indulgent yet plant-based dessert, you have to try The Best Vegan Pecan Pie (No Corn Syrup) Recipe. This pie combines the rich, nutty flavor of toasted pecans with a luscious, naturally sweet filling made from maple syrup and creamy coconut milk—all without a drop of corn syrup. It’s a flawless holiday centerpiece or any time treat that will have everyone asking for seconds, and it’s surprisingly simple to make at home. Trust me, once you bite into this silky, crunchy, and gooey creation, you’ll never want to go back to traditional pecan pie again!
Ingredients You’ll Need
Getting the ingredients right is crucial for The Best Vegan Pecan Pie (No Corn Syrup) Recipe. Each component plays a key role in delivering the perfect balance of flavor, texture, and richness, while keeping it completely plant-based and wholesome.
- Vegan pie crust: The buttery, flaky base that holds all that delicious filling together, made without dairy or eggs for a perfect vegan option.
- Pecans: Toasted to deepen their flavor, these nuts add the signature crunch and earthy nuttiness that define pecan pie.
- Pure maple syrup: Our natural sweetener, replacing corn syrup; it gives the pie a deep, caramel-like complexity.
- Cornstarch (or ground arrowroot): Essential for thickening the filling without any weird additives, keeping the texture silky and smooth.
- Vegan butter: Adds richness and helps create that irresistible creamy mouthfeel in the filling.
- Soft brown sugar: Contributes to the deep caramel flavors and moist texture.
- Full-fat canned coconut milk (thick cream only): Provides luscious creaminess and body to the filling while enhancing the pie’s richness.
- Bourbon, whiskey or rum (optional): Brings a subtle, sophisticated warmth that elevates the pie to glittering gourmet status.
- Vanilla extract: A classic flavor enhancer adding warmth and sweetness.
- Sea salt: Balances sweetness and heightens every other flavor ingredient.
How to Make The Best Vegan Pecan Pie (No Corn Syrup) Recipe
Step 1: Make the Vegan Pie Crust
Starting with a luscious vegan pie crust is non-negotiable here. Prepare your crust up to the resting stage—this can be done up to three days ahead and chilled, allowing the gluten to relax and making rolling much easier. This dough is not just a vehicle for the filling; it’s a rich, flaky base that promises every bite is perfectly tender yet sturdy enough to hold that luscious filling.
Step 2: Preheat and Prepare
Now, preheat your oven to the right temperature—fan 190°C/374°F or conventional 210°C/410°F—and get an aluminum tray or baking sheet heating too. Remove the chilled dough so it warms just a little for 5 minutes before rolling—it makes it more pliable and easier to work with. Having a hot tray waiting ensures a crisper pie bottom, which is key to avoiding any sogginess.
Step 3: Roll and Shape the Dough
On a lightly floured surface, roll your dough to about â…› inch thickness. Then fold and roll it several times to build those glorious layers that create flakiness. Carefully transfer the dough to your pie tin, pressing into the bottom and sides gently to avoid stretching. Trim off the excess with scissors and add fork-pressed crimps for a classic, pretty edge before pricking the base to help with even baking.
Step 4: Blind Bake the Crust
This step ensures a firm and flaky crust that won’t get soggy from the filling’s moisture. Line the dough with parchment paper, fill it with weights—baking beads or dried beans work perfectly—and bake for 20 minutes. After removing the weights, bake for an additional 10-15 minutes at a slightly lower temp until it’s just golden. Then let it cool completely; this step really seals in that flaky perfection.
Step 5: Toast and Prep the Pecans
Toast your pecans in a dry skillet over medium heat until they’re fragrant and lightly golden. This step intensifies their flavor and adds a toasty crunch we all love. Set aside to cool, then chop half of them roughly, leaving the rest whole to decorate the top of the pie beautifully.
Step 6: Make the Mouthwatering Filling
In a saucepan, whisk together pure maple syrup and cornstarch until completely smooth. Adding vegan butter, brown sugar, and thick coconut cream gives you a rich, luscious base. Bring it to a simmer for a few minutes to thicken up nicely—then off the heat, whisk in the vanilla, sea salt, and optional bourbon for that extra depth of flavor. This silky, caramel-like filling is the heart of your pie’s magic.
Step 7: Assemble the Pie
Layer the chopped pecans on the cooled crust, then pour the filling over them, stirring slightly to disperse the nuts in the gooey mixture. Arrange whole pecans on top in a pretty pattern, and gently brush the reserved filling over them to give the top a glossy finish that sets up beautifully while baking.
Step 8: Shield the Pie Crust with Foil
To prevent the edges from over-browning, fashion a shield out of aluminum foil and wrap it loosely around the crust edges. This little trick keeps your crust perfectly golden without burning while the filling finishes baking to that luscious bubbling stage we’re all after.
Step 9: Bake to Perfection
Bake your pie at 160°C/320°F (or 180°C/356°F conventional) for 30-35 minutes. You’ll see the filling bubble and appear sticky and shiny—that’s your cue it’s perfectly cooked. Be patient; it will be very hot. Place it on a cooling rack to come to room temperature before slicing.
Step 10: Chill and Serve
Let the pie cool completely for at least an hour, preferably refrigerating overnight for clean, beautiful slices. Serve it with your favorite vegan vanilla ice cream or whipped cream for that dreamy contrast of warm pie and cool topping. Every bite bursts with warmth, nuttiness, and caramel sweetness that’s absolutely unforgettable!
How to Serve The Best Vegan Pecan Pie (No Corn Syrup) Recipe
Garnishes
A sprinkle of flaky sea salt on top right before serving can intensify the flavors, while a few fresh pecan halves add elegance. A dollop of homemade vegan whipped cream or a scoop of vanilla coconut ice cream perfectly complements the pie’s sweetness and adds a luscious creamy contrast.
Side Dishes
This pie shines as the star dessert but pairs wonderfully with hot beverages like freshly brewed coffee, spiced chai, or a smooth vegan hot chocolate. A fresh fruit salad or zesty citrus sorbet can also cut through the richness and add brightness to your dessert spread.
Creative Ways to Present
Try serving mini versions of this pie in individual tart pans for a cute, shareable treat at gatherings. Another fun idea is to make pecan pie parfaits by layering chunks of pie with vegan whipped cream and toasted pecans in glass jars. It’s eye-catching and just as delicious!
Make Ahead and Storage
Storing Leftovers
The Best Vegan Pecan Pie (No Corn Syrup) Recipe actually tastes better the next day once the flavors have melded. Store leftovers covered in the fridge for up to 4 days—keep it airtight to maintain moisture and prevent the crust from drying out.
Freezing
You can freeze the pie for up to 2 months. Wrap it tightly with plastic wrap and then foil to protect it from freezer burn. Thaw overnight in the fridge before serving to keep that perfect texture intact.
Reheating
Warm slices gently in a low oven at 150°C/300°F for 10-15 minutes or enjoy chilled. Avoid microwaving as it tends to make pies soggy. Reheating brings back that fresh-from-the-oven aroma and softens the filling delightfully.
FAQs
Can I use other nuts instead of pecans?
Absolutely! While pecans are classic, walnuts or almonds can work well too. Just toast them for maximum flavor. Keep in mind that flavor and texture will vary.
Is there a substitute for coconut milk?
Full-fat canned coconut milk provides the creaminess essential for this recipe. If you need a substitute, try oat cream or cashew cream, but coconut milk gives the best texture and flavor balance.
Can I make this pie nut-free?
Since pecans are the star nut here, replacing them will change the pie significantly. However, sunflower seeds or pumpkin seeds could be a creative nut-free alternative for crunch.
Why no corn syrup?
Corn syrup isn’t vegan-friendly and can have additives; pure maple syrup offers a natural, rich sweetness and better nutrition, making this recipe healthier and more wholesome.
How do I know when the pie filling is done baking?
The filling should be bubbling around the edges and slightly set but still jiggle a bit in the center when you give the pan a gentle shake. The residual heat will finish setting it as it cools.
Final Thoughts
I cannot recommend enough that you give The Best Vegan Pecan Pie (No Corn Syrup) Recipe a try. It’s everything you want in a pecan pie—rich, nutty, and decadently sweet—without any animal products or corn syrup. It’s a true crowd-pleaser, whether it’s for festive occasions or just because you deserve a slice of something truly special. Happy baking and indulgent eating, my friend!
Print
The Best Vegan Pecan Pie (No Corn Syrup) Recipe
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Total Time: 135 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Best Vegan Pecan Pie recipe offers a deliciously rich and gooey alternative to traditional pecan pie, completely free of corn syrup and animal products. Made with a buttery vegan pie crust, pure maple syrup, toasted pecans, and a creamy coconut milk filling, this pie is perfectly caramelized and flavorful. Ideal for special occasions or holiday desserts, it features a delightful combination of crunchy pecans and smooth, sweet filling with a hint of bourbon and vanilla. Whether you’re vegan or simply seeking a refined plant-based dessert, this pie promises indulgence without compromise.
Ingredients
Pie Crust
- ¾ batch vegan pie crust (see note 1)
- ½ batch vegan pie crust
Filling
- 300 g pecans (for filling)
- 180 ml pure maple syrup
- 60 g cornstarch (cornflour) or ground arrowroot
- 100 g vegan butter (see note 2)
- 180 g soft brown sugar
- 200 g full-fat canned coconut milk (only thick cream from top)
- 30 ml Bourbon (whiskey or rum, optional)
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
Topping
- 250 g pecans (for topping)
- 120 ml pure maple syrup
- 40 g cornstarch (cornflour) or ground arrowroot
- 70 g vegan butter (see note 1)
- 110 g soft brown sugar
- 130 g full-fat canned coconut milk (only thick cream from top)
- 30 ml Bourbon (whiskey or rum, optional)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Make the pie crust: Prepare the vegan pie crust recipe through to step 6. This dough can be prepared up to three days in advance and stored in the fridge, facilitating easier handling and improved flavor.
- Prepare oven and dough: Preheat your oven to fan 190°C/374°F or conventional 210°C/410°F. Place an aluminum tray or baking sheet inside the oven to heat. Remove the chilled dough from the fridge and let it rest at room temperature for 5 minutes before rolling out.
- Roll out the dough and line tin: Lightly flour a surface and roll the dough to approximately â…› inch thickness. Fold and roll the dough over four times, dusting with flour as needed, for flakiness. Final roll to a â…› inch thickness with circumference larger than the pie tin. Carefully transfer the pastry into the pie tin using the rolling pin. Press gently into base and sides without stretching. Trim excess edges with scissors, crimp edges with a fork, and pierce base with a fork to prevent bubbling.
- Blind bake the crust: Cut parchment paper slightly larger than the pie, place it over the crust and fill with baking beads or alternatives like dried beans or rice. Bake for 20 minutes to set the crust. Remove beads and reduce oven temperature to fan 160°C/320°F or conventional 180°C/356°F. Bake another 10-15 minutes until lightly golden. Cool on a rack to room temperature.
- Toast and prepare pecans: Using a skillet over medium heat, toast pecans for 3-4 minutes until lightly fragrant. Allow to cool, then chop half the pecans into small pieces for the filling and leave the remaining whole for the top decoration.
- Prepare the filling: In a saucepan, whisk together maple syrup and cornstarch until smooth. Add vegan butter, brown sugar, and coconut cream, then bring to a simmer, cooking 2-4 minutes until slightly thickened. Remove from heat and whisk in bourbon (if using), vanilla extract, and sea salt to enrich the flavor.
- Assemble the tart: Spread chopped pecans evenly on the base of the baked pie crust. Pour the caramel filling over the pecans, reserving a few tablespoons for glazing. Stir chopped pecans gently with caramel, then arrange whole pecans decoratively on top. Use a pastry brush to glaze the surface with the reserved filling mixture for shine.
- Create pie crust shield: Cut aluminum foil into 3-4 pieces, fold them, and position around the pie edges to cover the crust edges, preventing over-browning during baking.
- Bake the pie: Bake the assembled pie at fan 160°C/320°F or conventional 180°C/356°F for 30-35 minutes. Remove from oven and place on cooling rack. The filling will be sticky and bubbling hot; avoid touching until cooled.
- Cool and serve: Let the pie cool completely to room temperature for at least an hour. Serve with homemade vanilla vegan ice cream or whipped vegan cream. For cleaner slices, refrigerate the pie for several hours or overnight before serving.
Notes
- Note 1: Use a reliable vegan pie crust recipe for a flaky and buttery base. Dough can be made up to 3 days ahead and refrigerated.
- Note 2: Vegan butter should be firm but meltable, such as ones made from coconut oil or plant-based blends, to achieve the right texture in filling.
- Use only the thick coconut cream from the top of full-fat canned coconut milk for a rich, creamy filling.
- You can substitute bourbon with whiskey or rum, or omit it entirely for a non-alcoholic version without compromising flavor.
- Blind baking ensures a crisp bottom crust that won’t become soggy once the filling is added.
- Chilling the pie before slicing ensures neat, clean pieces and a well-set filling.
