Vegan Pecan Pie

This mouth-watering Vegan Pecan Pie is the perfect Thanksgiving and fall dessert option to wow your guests. It features a soft, sweet and delicious filling baked in a perfectly flaky tart and is topped off with pecans. Serve this tasty pie cool or at room temperature with ice cream or whipped cream.

When I think of fall, seasonal recipes such as Roasted Whole Pumpkin, Carrot Cake with Walnuts and Easy Pumpkin Loaf with Streusel always come to mind. Seasonal ingredients can be used to make the most comforting and delicious meals ever! Now, we all know that pecan pie is a popular Southern classic, so it has to be made right, but I had a few more vegan guests this year, so I decided to make a vegan-friendly recipe for everyone to enjoy.

You might be thinking that this pie won't have the same flavors as the original but I'm here to let you know that my guests were super impressed and came back for seconds!

When it comes to serving, you have lots of options. For non-vegans, you can serve it with regular ice cream or whipped cream, and for vegans, opt for vegan ice cream or whipped coconut cream.

Why You Should Try This Recipe

• The filling was just as sweet and moist and the pastry was perfectly flaky.
• With a few replacement ingredients, you can make this easy vegan pecan pie for vegans and non-vegans to enjoy.
• You also get to avoid the complications of not being able to leave it out for too long as it does not contain eggs.
• You can this delicious vegan pecan pie ahead of time.

Vegan Pecan Pie Ingredients

Dough

• Plain flour: Use plain flour to make the base of the pastry.
• Salt: Is used to balance out the flavors of the pastry.
• Sugar: Will add some sweetness to the pie.
• Vegan margarine: Make sure you use vegan magarine for a vegan pie crust.
• Ice cold water: It is crucial to use ice cold water for the best results.

Filling

• Coconut oil: Use good quality coconut oil for the filling.
• Muscovado sugar: This sugar adds sweet, deep, and woody flavors that are perfect for the season.
• Corn starch: This is used to thicken the filling.
• Agave syrup: Agave is the vegan sweetener of choice for this recipe. Feel free to add less or more, depending on your taste.
• Coconut milk: Use canned coconut milk for the filling as it has a delicious coconut flavor.
• Pecans: Use good quality pecans for this recipe.
• Orange extract: This will add a delicious sweetness to the filling.
• Ground cinnamon: Adds a sweet and spicy flavor to the filling.

Tips and Substitutions

• Weigh ingredients: To get the best results, measure the ingredients before baking on a kitchen scale.
• Butter: When making the dough, you want it to stay as cold as possible. If you are mixing and kneading by hand, you can wear vinyl gloves to prevent the dough from warming up.
• Coconut milk: Canned coconut is best for the filling, as it has a thick and sweet texture.
• Decorating: Top the pie with the best pecan pie for a beautiful, clean finish. Avoid crushed pecans.

How to Make Vegan Pecan Pie

Pecan Pie Dough

1. Grab a bowl and add plain flour, salt, and sugar. Then, whisk the ingredients together until well combined.
2. Next, add diced frozen vegan margarine to the flour mixture. Stir the margarine with flour and sugar with your hands or using a mixer.

Tip: It is crucial that the butter is cold in order to make the best pastry. In addition, dicing the butter makes it easier to combine the butter and flour.

3. Once the butter and flour are well combined, pour in ice-cold water and knead the mixture until it becomes soft and smooth. Then, cover the bowl with cling film and refrigerate the dough for 15 minutes.

Tip: Once again, make sure the water is cold for the best pastry.

Pecan Pie Filling

4. Melt coconut oil in a saucepan and add the chopped pecans. Make sure that you reserve some of the pecans for later.

5. Next, add the muscovado sugar and stir with a spatula on low heat.

6. Now that the sugar and pecans are well combined, pour coconut milk into a saucepan then add orange extract and agave syrup. Before you add the starch, stir it in a separate cup with a little coconut milk or water to prevent a lumpy filling. Once you have done this pour the starch mixture into the saucepan.

7. Heat the filling on low heat and stir for another 2-3 minutes. Once the filling thickens, turn off the heat.

8. Preheat oven at 175C/350F. Then take out the chilled dough and place it between two sheets of baking paper. This will prevent it from sticking. Roll the dough out into a thin layer. However, make sure it is not too thin as it needs to be strong enough to hold the pecan pie vegan filling.

9. Grab a tart dish and cover it with the dough. Cut off the excess dough using a knife then, use a fork to make holes in the dough to prevent it from puffing up when baking as shown.

10. Freeze the tart for 15 minutes to make it firm. Then, remove it from the freezer, cover it with foil and fill it with dried rice or beans. Blind bake for 15 minutes. Blind-baking helps to part-bake the pastry before adding the filling and prevents a soggy pastry.

11. Next, remove the rice or beans from the tart carefully. Then, pour the pecan pie filling into the pastry base and smooth it out evenly.

Tip: The material for blind-baking is a tempered-glass or aluminum pie plate. They will keep your crust crisp and shapely.

13. Place the pecans on top of the filling as shown and make a beautiful symmetrical-ish pattern.

14. Place the pie in the hot oven and bake at 175C/350F for another half hour.

15. Once the pie is done leave it to cool completely on the table. Alternatively, you can refrigerate the pie or serve this tasty Vegan Pecan Pie with a scoop of ice cream or whipped cream.

Recipe FAQs

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