Vegan Pecan Pie | The BEST Classic Recipe (2024)

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This vegan pecan pie has a flaky crust with gooey caramel and pecan filling, all baked to perfection. Made with no corn syrup and no dairy, this classic dessert is so simple to prepare!

Vegan Pecan Pie | The BEST Classic Recipe (1)

We love our classic vegan desserts.

Whenever we don’t have eggs on hand and want some dessert, our favorite recipes to make are chocolate chip cookies, brownies, and this vegan pecan pie.

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Why this recipe works

  • No corn syrup. Traditional pies tend to use corn syrup to give the filling the gorgeous gooey texture but not this one. We use maple syrup to replicate it.
  • Naturally vegan. No eggs, no dairy, and no animal products are used.
  • Easy to make. With less than 5 minutes of hands-on time, this recipe comes together quickly.

What I love about this recipe is just how similar it tastes to a classic pie. We’ve been making this for years and no one ever can tell the difference.

Ingredients needed

As mentioned earlier, this recipe calls for very simple ingredients that you likely already have on hand. Here is what you’ll need:

  • 9-inch pie crust.You can use a store-bought pie crust or a homemade one. I used the same crust as my blueberry pie.
  • Maple syrup.Creates the gooey caramel filling. If you are worried about the maple flavor, you can also use agave nectar.
  • Brown sugar. Gives a slight molasses flavor, without any molasses needed.
  • Arrowroot powder.Thickens the filling. Only a small amount is used, to ensure it remains gooey.
  • Vegan butter. Use good quality vegan butter, preferably from a stick (not spreadable). If you can’t find vegan butter, you can also use vegan margarine.
  • Pecan Halves. A must for a pecan-centered recipe! Be sure your pecans are unsalted and in their raw state. Half will be blended into the filling the other half will be on top of the actual pie.
  • Vanilla extract.A must for any good pie recipe!
  • Cinnamon. A warming spice, that takes this pie up a notch.

How to make a vegan pecan pie

Foolproof is an understatement for this recipe. Besides prepping the crust and filling, there isn’t much else that goes into it. Ready to make some pie?

Step 1- Prep the crust and filling

Start by preparing your pie crust. Once that is done, prepare your caramel pecan filling.

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In a high-speed blender, combine all your ingredients, except for half the pecans, and blend until the pecans have been broken down and the mixture is smooth.

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Step 2- Add filling and bake the pie

Transfer the filling to the prepared pie crust. Cover the top with the remaining pecans.

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Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and let sit at room temperature, for 20 minutes, for the filling to thicken. Serve warm or let cool completely.

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Tips to make the best recipe

  • You can make this pecan pie up to 3 days in advance, before serving. I recommend cooking it completely and then reheating it.
  • Maple syrup is the secret ingredient in this recipe. Traditional pecan pies call for corn syrup, but the combination of maple syrup and arrowroot powder helps achieve the same texture!
  • Do not overbake the pie. Your filling may still look a little gooey and liquid-like, but that thickens beautifully when cooling at room temperature.
  • Using a blender is key for the smooth and gooey filling. If you don’t have a blender, a food processor is fine.

Storage instructions

  • To store: Pecan pie should be stored in the refrigerator, covered, to ensure moisture builds up. It will keep well refrigerated for up to 1 week.
  • To freeze: You have the option to freeze the pie as a whole, or in individual portions. Cover the pie in plastic wrap, ensuring no air pockets remain. Cover in parchment paper and store in the freezer. Do the same for the individual portions, but omit the parchment paper. Frozen pecan pie will keep well for up to 6 months.
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More vegan dessert recipes to try

  • Blondies
  • Cookie dough
  • Chocolate cake
  • Lemon cake
  • Peanut butter cookies
  • Vegan sweet potato pie

Frequently asked questions

What makes a pecan pie not set up?

If you do not create a filling that is naturally thick, it is prone to falling apart.

What can you substitute for pecans in pecan pie?

While any nut can be used to replace pecans in pie, almonds and hazelnuts are best.

Is this gluten free?

When made with a gluten-free crust, this pie is suitable for celiacs.

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Vegan Pecan Pie | The BEST Classic Recipe

5 from 31 votes

This vegan pecan pie has a flaky crust with gooey caramel and pecan filling, all baked to perfection. Made with no corn syrup and no dairy, this classic dessert is so simple to prepare!

Servings: 12 Slices

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

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Ingredients

Instructions

  • Prepare your pie crust and set aside. Preheat the oven to 180C/350F.

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  • In a high speed blender, add your maple syrup, sugar, arrowroot powder, butter, cinnamon, vanilla extract, and half the pecans. Blend until the pecans have broken down and the filling is smooth.

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  • Transfer the mixture into the pie crust. Top with remaining pecans all over the top.

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  • Bake the pie for 25-30 minutes, or until the edges are golden brown and the filling is bubbling. Remove from the oven and let sit for 20 minutes, for the filling to thicken.

Notes

TO STORE: Pecan pie should be stored in the refrigerator, covered, to ensure to moisture builds up. It will keep well refrigerated for up to 1 week.

TO FREEZE: You have the option to freeze the pie as a whole, or in individual portions. Cover the pie in plastic wrap, ensuring no air pockets remain. Cover in parchment paper and store in the freezer. Do the same for the individual portions, but omit the parchment paper. Frozen pecan pie will keep well for up to 6 months.

TO REHEAT: Thaw the pie at room temperature, or overnight in the refrigerator. To serve warm, heat up in the microwave or oven.

Nutrition

Serving: 1SliceCalories: 197kcalCarbohydrates: 31gProtein: 1gFat: 7gSodium: 100mgPotassium: 61mgFiber: 1gVitamin A: 180IUCalcium: 25mgIron: 1mgNET CARBS: 30g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Vegan Pecan Pie | The BEST Classic Recipe (2024)

FAQs

Why did my pecan pie come out hard? ›

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

Why is my pecan pie so runny? ›

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

Does Joanna Gaines have a pecan pie recipe? ›

Not only is it chock-full of approachable, family-friendly recipes, the book is also packed with priceless nuggets of kitchen wisdom from Queen Gaines herself. One such gem is her surprising twist on classic pecan pie. The recipe itself is pretty basic, spare one unexpected ingredient: ancho chile powder.

What is dark Karo vs light Karo for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Can you rebake a pecan pie that is undercooked? ›

If your pecan pie turns out runny after baking, put it back in the oven and bake for another 10-15 minutes. Cover the top with aluminum foil if it's already browned to prevent over-browning. You can also refrigerate it which will help set the filling.

How to fix a soupy pecan pie? ›

If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes. When the pie has been thoroughly baked, you'll be able to give it a gentle shake, and the middle will appear firm — if you've ever baked a pumpkin pie, it's the same concept.

How to prevent pecan pie from being runny? ›

This pie is essentially a custard pie that means a runny center is a result of under baking. Most recipes suggest baking your pie for at least 60 to 70 minutes at 350 degrees to get the perfect pecan pie.

Does pecan pie firm up as it cools? ›

Once you hit the sweet spot where it looks done, take your slightly jiggly pecan pie out of the oven and place it on a wire cooling rack. The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important.

Does Patti LaBelle make pecan pie? ›

Rushion McDonald on Instagram: "Enjoy your Labor Day weekend. I used Patti LaBelle's pecan pie recipe from her cookbook. Patti's one of my favorite people."

Does Mrs Smith make pecan pie? ›

Buy your favorite Mrs. Smith's Pies online with Instacart. Order Mrs. Smith's Pecan Pie, Apple Pie, Pumpkin Pie, and more from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.

Where are Mrs Fields pecan pies made? ›

In 1922, Mrs. Hazelle Field was baking pecan pies in her kitchen for the restaurant her husband owned in Downtown Pauls Valley, Oklahoma. Today, her pure, natural and sweet recipe is still used to make 3 million pies a year (that's 20,000 pies a day!).

What can I use instead of molasses in pecan pie? ›

Swaps and Substitutions
  1. Out of molasses? You can substitute honey or maple syrup. ...
  2. Use dark corn syrup instead of light.
  3. You can also replace the corn syrup with maple syrup, honey, agave, or golden syrup. However, you'll want to add a couple of tablespoons of flour to the filling to maintain that thicker texture.

Why does dark Karo syrup help with constipation? ›

How can Karo syrup be used for constipation? Specific sugar proteins in the syrup can actually help keep water in the stool. This can prevent the stool from compacting. These proteins are usually only found in dark corn syrup.

Why is pecan pie the best? ›

It does not require a scoop of ice cream, or a dollop of whipped cream, or, God forbid, something like a slice of cheddar (another knock against apple pie). Pecan pie is a pie that stands on its own. It has the gooeyness of a candy bar, the crunchy texture and warm flavor of toasted nuts, and that flaky, buttery crust.

What happens if pecan pie is overcooked? ›

Yes, you can overcook a pecan pie.

Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat. Similarly, a pecan pie can also crack if the pie is cooled too quickly (such as being put in the fridge right after coming out of the oven).

Does pecan pie solidify as it cools? ›

Once you hit the sweet spot where it looks done, take your slightly jiggly pecan pie out of the oven and place it on a wire cooling rack. The filling continues to cook and will fully set as the pie cools, so giving a pie plenty of time at room temperature before serving is important.

Why did my pecan pie not set? ›

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

Is pecan pie still jiggly when done? ›

jiggle in the center when it's ready to take out of the. oven. If it's still liquid-like in the middle, it's too soon.

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