Description
This Best Vegan Pecan Pie recipe offers a delicious, rich alternative to traditional pecan pies using wholesome ingredients like pure maple syrup and vegan butter without any corn syrup. Featuring a crisp homemade vegan pie crust, toasted pecans, and a luscious caramel-like filling made from coconut milk and brown sugar, this pie is perfect for those seeking a dairy-free, vegan dessert with deep flavors and an irresistible texture.
Ingredients
Scale
Vegan Pie Crust (¾ batch and ½ batch combined)
- ¾ batch vegan pie crust (*see note 1)
- ½ batch vegan pie crust
Pie Filling
- 300 g pecans
- 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 of can)
- 30 ml Bourbon (whiskey or rum, optional)
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
Topping and Finishing
- 250 g pecans
- 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 of can)
- 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, which can be done up to three days ahead. Store the dough in the fridge until ready to use.
- Preparation: Preheat the oven to fan 190°C (374°F) or conventional 210°C (410°F). Preheat an aluminum tray or baking sheet in the oven as well. Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
- Roll out the dough: On a lightly floured surface, roll the dough to about â…› inch thickness, fold it over, and roll again; repeat folding and rolling four times total, dusting with flour as necessary. Finally, roll the dough larger than your pie tin and carefully transfer it into the tin by lifting it with a rolling pin. Gently press the dough into the sides and base, trim excess pastry with scissors, and crimp edges by pressing with a fork. Pierce the base with a fork several times.
- Blind bake the crust: Cut parchment paper into a circle larger than the pie, place it over the crust, and fill with baking beads or dried beans/rice/lentils. Bake for 20 minutes. Remove the baking beads and lower the oven temperature to fan 160°C (320°F) or conventional 180°C (356°F). Bake an additional 10-15 minutes until lightly golden. Cool on a rack to room temperature.
- Toast the pecans: In a skillet over medium heat, toast pecans for 3-4 minutes until lightly browned and fragrant. Let them cool, then chop half into small chunks and leave the other half whole for topping.
- Make the filling: In a saucepan, whisk maple syrup and cornstarch until smooth. Add vegan butter, brown sugar, and coconut cream, then bring to a simmer and cook for 2-4 minutes until thickened. Remove from heat and whisk in Bourbon (if using), vanilla extract, and sea salt.
- Assemble the tart: Spread chopped pecans evenly on the pie base. Pour most of the caramel filling over, retaining a few tablespoons for glazing. Stir chopped pecans into the filling on the pie. Arrange whole pecans on top decoratively and use a pastry brush to glaze them with the reserved filling.
- Create a pie crust shield: Cut aluminum foil into 3-4 strips and fold in half. Place these strips around the pie’s edges to shield the crust during baking, preventing over-browning.
- Bake the pie: Bake at fan 160°C (320°F) or conventional 180°C (356°F) for 30-35 minutes. Remove and cool on a rack. The filling will be bubbly and sticky hot; allow it to set before handling.
- Serve: Let the pie cool to room temperature for at least one hour before serving. For cleaner slices, refrigerate for several hours or overnight. Serve with homemade vegan vanilla ice cream or whipped vegan cream for the best experience.
Notes
- Note 1: Vegan pie crust details can be found in the referenced crust recipe, which provides a tender and flaky base perfect for this pie.
- Note 2: Use high-quality vegan butter for best flavor and texture in the filling.
- For a gluten-free version, substitute the pie crust with a gluten-free alternative and ensure cornstarch or arrowroot is gluten-free certified.
- The bourbon is optional but adds a lovely depth of flavor; substitute with whiskey, rum, or omit if desired.
- Using only the thick cream from the canned coconut milk helps create a rich, creamy filling texture.
- Chilling the pie after baking ensures easier slicing and cleaner presentation.
