Vegan Pecan Pie

Learn how to make a pecan pie without eggs or dairy and enjoy this indulgent autumnal classic.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 2 15

Total Time 2 45

Servings 8

Calories 626

Author Jhanelle Golding

1 10-inch deep-dish vegan pie crust homemade from 2 batches of this vegan pie crust recipe or store-bought (frozen)
1 ½ cups pecan halves
1 cup golden syrup or dark corn syrup
1 tbsp vanilla
1 cup light brown sugar packed
¼ cup granulated sugar spooned and levelled
¼ cup vegan butter or margarine (not unsalted)
⅛ teaspoon salt or to taste
1 teaspoon lemon juice or apple cider vinegar (or to taste)
5 tbsp cornstarch See notes
3 tbsp water
1 tbsp liquid sunflower lecithin optional, See Notes
¼ cup unbleached all-purpose flour spooned and levelled

Preheat the oven to 350°F (180°C)
Prick the frozen pie crust all over with a fork then cover with a sheet of parchment paper or foil. Fill with pie weights or dried beans.
1 10-inch deep-dish vegan pie crust
To prevent the edges from browning too quickly, cover with strips of foil.
Bake for 40 to 45 minutes.
Carefully remove the parchment paper with weights and allow the crust to cool.

In a saucepan, add the golden syrup, vanilla, brown sugar, granulated sugar and vegan butter. Heat on low, stirring occasionally until the sugar is melted and the caramel begins to bubble.
1 cup golden syrup, 1 tbsp vanilla, 1 cup light brown sugar, ¼ cup granulated sugar, ¼ cup vegan butter or margarine (not unsalted)
Immediately remove the pan from the heat. Taste a cooled portion of the mixture and add lemon juice/vinegar and salt, if needed.
1 teaspoon lemon juice, ⅛ teaspoon salt
Combine the cornstarch with water in a small bowl until dissolved. While whisking the caramel sauce, pour in the cornstarch mixture.
5 tbsp cornstarch, 3 tbsp water
Gradually whisk in the flour and lecithin until evenly mixed.
¼ cup unbleached all-purpose flour, 1 tbsp liquid sunflower lecithin
Stir in the pecans and allow the mixture to cool for about 10 minutes.
1 ½ cups pecan halves

Preheat the oven to 350°F (180°C).
Pour the filling into the pre-baked pie shell and bake for 45 to 60 minutes or until the filling thickens and registers between 245°F - 250°F on an instant-read thermometer.
Cool the pie completely at room temperature before serving. For much easier slicing, chill in the fridge overnight or until firm. Individual slices may be reheated.

You may also chop or toast the pecans.
Eggless custard powder may be used in place of cornstarch.
Tapioca and potato starches lose their binding power the longer they are exposed to heat. I haven’t had much success with the texture using them in this cooked pie filling, but they don’t affect the flavour.
For a gluten-free version, use a gluten-free pie crust and a gluten-free flour blend or more cornstarch.
The baked pie can be frozen for up to 3 months or refrigerated for 4-5 days. Ensure the pecan pie is wrapped or stored in an airtight container.