Fan of pecan pie? We are, too! We love how easy to make this Vegan Pecan Pie is! Filled with gooey sweetness that covers the most crunchy pecans, ever, this pie is the ultimate vegan dessert for the holidays.
Why You’ll Love This Pie
This pecan pie is sooo good because…
- The ingredients are clean in addition to having the most flavorful explosions on the taste buds.
- This pie is filled with mostly REAL ingredients. How does that sound?
- PLANT based ingredients, only.
- It is super easy to make with the most perfect flaky crust.
How to Make It
- For the pie crust recipe, click here. You will want to allow your crust to chill at least 30 minutes prior to filling with the pie ingredients.
- Preheat oven to 355 degrees Fahrenheit or 179 degrees Celsius.
- Roll out the pie crust and transfer it to a 9-inch deep pie pan and crimp the edges. Chill while the oven heats.
- Melt coconut oil in saucepan over medium heat.
- Add coconut sugar, whisking until smooth. Remove from heat and whisk in maple syrup, vanilla, and salt. Whisk in the flaxseed egg mixture and tapioca flour.
- Add pecans and mix evenly until pecans are well coated.
- Pour pecan mixture into the chilled pie shell. Top with with an additional layer of pecans. Bake for 25 to 30 minutes. When the center of the pie has less movement, it is finished.
- Allow pie to cool on cooled surface for several hours. Chill in refrigerator if necessary.
Recipe Notes
- Since this pie does not contain eggs, it will take a while for the pie to solidify.
- Be sure to dress your pie crust with a pie crust shield to prevent the crust from burning.
- Add the water slowly to the pie dough until holds together.
- Let the pie dough sit for at least 30 minutes in the fridge before you roll it out.
Other Recipes You Will Love!
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
I would love to hear if you have tried this Vegan Pecan Pie recipe – do leave me a star rating and comment down below!
Be sure to share your photos of your creations on Instagram too!
Vegan Pecan Pie
Equipment
- Pie Shield
Ingredients
- 6 tablespoons coconut oil
- 1 1/4 cups coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups pecans halved
- 2 tablespoons tapioca starch
Vegan Pie Crust
- 1 1/3 cup all purpose flour
- 1/2 cup shortening
- 1/2 teaspoon salt
- 3-6 tablespoons ice water
Flaxseed Egg Substitution
- 9 tablespoons water
- 3 tablespoons flax meal equivalent to 3 large eggs
Instructions
- Stir the flour and salt together in a large bowl. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
- Slowly add water, a tablespoon at a time, stirring with a fork just until the dough holds together and forms a smooth ball.
- Shape the dough into a ball for a single pie crust. Divide dough in half and shape into two balls for a double-crust pie. Flatten into a 1/2-inch thick disk(and wrap in plastic wrap.
- Chill 30 minutes or up to 2 days.
Flaxseed Egg Substitution
- In a small dish, mix water and flax meal together slowly. Whisk the two ingredients together pretty fast until it creates a congealed texture.
Pecan Pie Filling
- Preheat oven to 355 degrees Fahrenheit or 179 degrees Celsius. Roll out the pie crust and transfer it to a 9-inch deep pie pan and crimp the edges.
- Chill while the oven heats. Melt coconut oil in saucepan over medium heat.Add coconut sugar, whisking until smooth. Remove from heat and whisk in maple syrup, vanilla, and salt. Whisk in the flaxseed egg mixture and tapioca flour.
- Add pecans and mix evenly until pecans are well coated. Pour pecan mixture into the chilled pie shell. Top with with an additional layer of pecans. Bake for 25 to 30 minutes.
- When the center of the pie has less movement, it is finished. Allow pie to cool on cooled surface for several hours. Chill in refrigerator if necessary.
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