Traditional pecan pie is not typically vegan as it often contains eggs and butter. However, this Vegan Pecan Pie swaps out animal products for plant-based alternatives like vegan butter and coconut cream. These substitutions maintain the creamy texture and rich flavor you expect from a classic pecan pie. The result is a delicious dessert everyone can enjoy, regardless of dietary preferences.

What is the main ingredient of vegan pecan pie?

The star of Vegan Pecan Pie is, of course, the pecans. They provide the crunchy texture and nutty flavor that define the pie. For a vegan twist, maple syrup and coconut cream are used to create the deliciously sweet and creamy filling, replacing the traditional corn syrup and eggs. These ingredients blend beautifully to give the pie its signature gooey consistency.

Can vegans eat pecans?

Yes, pecans are a plant-based nut and are completely vegan. They're a nutrient-dense food, providing healthy fats, protein, and various vitamins and minerals. Pecans are perfect for adding texture and flavor to a variety of vegan dishes, especially desserts like our Vegan Pecan Pie . They’re also great as a snack on their own!

How can I make sure my vegan pecan pie sets properly?

To ensure your Vegan Pecan Pie sets beautifully, use cornstarch or arrowroot powder as a thickening agent in the filling. This helps achieve the right consistency without the need for eggs. After baking, allow the pie to cool completely; this helps the filling to firm up further. If you're in a hurry, refrigerate it for a short time to speed up the process.

Delicious Vegan Pecan Pie Recipe for Holiday Joy

Description

A delicious plant-based version of the classic pecan pie, perfect for holidays and special occasions.

Ingredients

Scale

1 ½ cups all-purpose flour

½ teaspoon salt

½ cup cold vegan butter, cubed

¼ cup ice water

1 ½ cups pecan halves

¾ cup pure maple syrup

½ cup brown sugar, packed

½ cup full-fat canned coconut milk, chilled and cream scooped out

¼ cup melted vegan butter

1 tablespoon cornstarch

1 teaspoon vanilla bean paste

½ teaspoon salt

Optional: 2 tablespoons apple cider + vanilla bean paste or molasses + apple juice

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Instructions

1. In a large bowl, whisk together flour and salt. Cut in vegan butter until mixture resembles coarse crumbs.

2. Gradually add ice water, mixing until a dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.

3. Preheat oven to 375°F. Roll out dough on a floured surface and transfer to a 9-inch pie plate. Trim and crimp edges.

4. If blind baking, line with parchment and fill with weights; bake 10-12 minutes. Remove weights and bake 5 more minutes.

5. In a bowl, whisk maple syrup, brown sugar, coconut cream, melted butter, cornstarch, vanilla, salt, and apple cider + vanilla bean paste/molasses + apple juice until smooth. Stir in pecans.

6. Pour filling into crust. Arrange extra pecans on top if desired.

7. Bake for 45-55 minutes until crust is golden and filling is set but slightly jiggly. Cover edges with foil if browning too quickly.

8. Cool on a wire rack for at least 3-4 hours before serving.

Notes

Use full-fat canned coconut milk for a rich filling.

Blind baking helps prevent a soggy crust.

Letting the pie cool completely is crucial for setting the filling.

Prep Time: 45
Cook Time: 60
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 200 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg