Vegan Pecan Pie

Step aside vegan pumpkin pie. There's a new vegan pie in town! This Vegan Pecan Pie is EVERYTHING you need for dessert.

With crispy, buttery, flaky pie crust and sweet (but not too sweet), pecan packed, just the right amount of gooey, brown sugar, maple filling, and a top jeweled with big, toasty, crunchy, pecans, it's impossible to resist, and a texture-lover's dream!

Here is what you need at a glance:

For the pie crust:

You can buy a store bought deep dish pie crust (many are accidentally vegan), or make your own vegan pie crust recipe. Use a gluten-free pie crust if necessary.

Then for the pecan pie filling you will need:

And some important notes on some of the vegan pecan pie filling ingredients:

• Pecans - These make up the majority of the filling. They should be mostly chopped (this makes slicing the finished pie easier), then we use whole pecans for the top to make it look pretty.
• Dairy-free butter, cornstarch & coconut milk - In this egg-free pecan pie, the combination of these 3 ingredients replaces the eggs which are usually used to set and add richness to pecan pie. The butter and coconut milk help to set the filling and also add lots of delicious flavour and richness. Arrowroot can be used instead of cornstarch. (cornstarch is known as cornflour in the UK) but I don't recommend making any other subs.
  Dark brown sugar - For maximum flavour! It gives a way better result than light brown sugar so don't switch.
• Maple syrup - This vegan pecan pie uses no corn syrup. Why make it with corn syrup when you can use maple syrup? It's literal liquid gold and so packed with flavour! If you prefer though switch the maple syrup for dark corn syrup (not light).
• Apple cider vinegar or lemon juice - Pecan pies can often fall into too-sweet territory, but adding a dash of apple cider vinegar or lemon juice helps balance things out and keep the sweetness in check, for a not too sweet vegan pecan pie. (A trick I learned from making treacle tarts in England and butter tarts in Canada!).
• Salt - Intensifies the flavour of the pecans and the maple filling. It's just as important in sweet recipes as savory.
• "Egg"wash - My trustee mixture of a little maple syrup and plant milk browns pie crust perfectly.
• Oil - This is to brush on the base of the pie crust before adding the filling. My special trick to stop your pie getting a soggy bottom! The oil creates a waterproof seal and stops the liquidy filling making it wet.

This Vegan Pecan Pie recipe is surprisingly easy to make. Here's how it's done:

1. Prep the pastry dough then line the pie dish. Let it rest and chill in the fridge while you make a start on the filling. Or run to the shop and buy a readymade frozen pie crust!
2. Whisk or stir the filling together in a bowl. No need for a blender!
3. Add toasted chopped pecans to the chilled pie crust, then pour over the filling mixture.
4. Decorate with whole pecans, sprinkle over some brown sugar, then bake.

There is no need to pre-bake (blind-bake) the pie crust. By baking the pie on the lowest oven rack on a pre-heated baking tray, and using my oil seal trick, we can skip this step and it will turn out perfectly crisp.

Success Tip - For the very best flavour toast the chopped nuts before filling the pie. It only takes about 5 minutes and is so worth it! I simply lay them out on a baking tray and let them get toasty and fragrant in the oven while it's preheating. Then transfer to a plate to cool them down quickly.

Wondering how to serve your vegan pecan pie? Simplicity is key here! I love to sprinkle a little flaky sea salt on top right before serving ( Maldon salt is my fave). The sweet and salty flavour hits are something else, and the flavor of the pecans and the maple is intensified. Then either enjoy a slice on its own or with a dollop of coconut whipped cream, natural vegan yogurt, or vegan vanilla ice cream. I wouldn't say no to some vegan custard either!

Vegan Pecan Pie is the perfect dessert for making ahead of time and just the thing when you're on dessert duty as it travels really well, is served at room temperature, and can easily be made a couple of days ahead.

To make ahead, bake as directed, allow to cool completely, then cover and keep in the fridge for 3 to 4 days. Remove at least an hour before serving so it has time to get to room temperature.

To freeze, bake as directed then allow to cool completely. Wrap tightly with plastic wrap or foil then place in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge then allow to come to room temperature before enjoying.

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