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

Scale

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

Cook Mode Prevent your screen from going dark

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 ⅛ inch thickness. Fold and roll the dough over four times, dusting with flour as needed, for flakiness. Final roll to a ⅛ 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.