This vegan pecan pie tastes just like the traditional pecan pie you know and love. It’s easy to make and makes a great dessert on the holiday table.
Look no further if you’re looking for a perfect vegan pecan pie. This eggless pecan pie is simple to make and super delicious!
This makes a great thanksgiving dessert, and it’s the only time of year I eat pecan pie.
I’m sure in the south, it’s eaten on more occasions than the holidays.
I have the pie crust with this recipe as optional if you want to use mine, your favorite, or a store-bought one. I know pie crust can be a bit intimidating at times.
My homemade crust is an all-oil crust and pretty easy to make if you want to try your own.
My 12-year-old had never tried pecan pie and looked at it being mostly pecan nuts and said, “no, thanks” I made him try it, and he had no regrets and is now a pecan pie lover.
He’s also a big caramel lover, which goes hand in hand with pecan pie.
It turns out it was a huge hit.
Decadent Vegan Pecan Pie Recipe Q&A
Can I use whole pecans instead of chopping them?
I prefer to use chopped pecans, but if you prefer, you can use whole pecans or pecan halves, whichever way you like your pecans.
Do I have to toast the pecans?
No, you don’t have to toast the pecans, but it does release some of the pecans, natural sweetness when it’s toasted.
What if I don’t have pie weights?
You can put parchment paper on the pie and then cover it with uncooked beans.
The uncooked beans will help weigh down the pie, and they won’t cook for the time they will be there.
Do I have to par-bake the crust?
I’ve only made this recipe with parbaking the crust.
You can try it, but with the gooey filling, I would be a little worried the pie crust will cook all the way through. However, I don’t think it would be raw.
I have a chocolate chip pie I make that has a gooey filling, and I do love how soft the crust is, so it would likely work out.
Can I use my favorite vegan pie crust recipe?
Yes, you can use your favorite recipe, my recipe, or a store-bought vegan crust.
Is it better to use light or dark corn syrup for pecan pie?
You can use light or dark, but you will get slightly different outcomes.
I prefer the use of both, so you get the best of both worlds.
Can I leave out the corn syrup?
I’ve only ever made this recipe with corn syrup, so I can’t say how it would turn out for sure.
Why does pecan pie need corn syrup?
You can make a pecan pie without, but it helps keep the pie caramelly and put together.
Can I make this classic pecan pie gluten-free?
I have never made this pie without the saltine crackers. But I think you can remove them, and it will still work out fine.
The rest of the pecan filling is gluten-free already.
You can use your favorite gluten-free pie crust.
What ingredients do I need for the best vegan pecan pie?
Check out the recipe card at the bottom of the post for the full instructions.
- dark corn syrup
- light corn syrup
- brown sugar
- white sugar
- vegan butter
- flax eggs (2 TB flaxseed meal 4 TB water)
- vanilla extract
- toasted pecans, chopped
- pie crust
How do you make this easy vegan pecan pie?
Start by making your flax egg. Combine a 2 TB flax meal with 4 TB water and set it aside.
Preheat your oven to 350 degrees and grease a pie pan or pie dish.
Make your pie crust or use a premade pie shell. Pre-bake the pie crust with pie weights in it at 350 for 5 minutes, then remove the pie weights and set aside.
Toast your chopped pecans.
Get a large skillet and 1 TB melted vegan butter and toast on medium heat, stirring; make sure not to burn them; it happens fast.
Remove from the pan and set aside.
Take a small bowl, combine the 10 saltines crunched up with 1/2 cup of warm water, and set it aside.
Take a small saucepan and combine the sugars, corn syrups, and vegan butter; combine the corn starch and cold water and stir until smooth, then add this mixture and the water-absorbed saltines, and stir well.
Let this cook on high heat, stirring as needed, until it starts to boil; let boil for 2 minutes, remove from heat, add the vanilla extract, salt, and flax eggs, and stir until combined.
Mix in the toasted buttery pecans and stir.
Pour this vegan pecan pie filling mixture into the prepared crust on the pie plate and bake for 45-50 minutes.
Don’t overbake; it won’t seem done, but it will harden as it cools. If you overbake it, you will lose that gooey filling.
Let rest for 6 hours, preferably more, to let the pie set. I prefer making the pie the day before I need it to ensure it has time to set.
How do you serve vegan pecan pie?
You can serve pecan pie either warm or at room temperature.
Some people like vegan ice cream on top, drizzled with vegan caramel, a little vegan whipped cream, or just plain by itself.
There’s no wrong way to eat a pecan pie.
How do you store this easy pecan pie?
I prefer to store vegan pecan pie covered tightly with plastic wrap or in an airtight container on the counter for up to 4 days.
Because vegan pecan pie doesn’t have eggs, you don’t have to store it in the fridge.
However, if you live in a hot environment, it’s best to store it in the fridge.
Can you freeze pecan pie?
Yes, pecan pie can be frozen, either baked or prebaked.
To freeze after baking, make sure the pie has come to room temperature before covering it with aluminum foil wrapped very well, then wrapped again in saran wrap and placed in a freezer-safe bag or container. This can be frozen for up to 3 months.
You can also freeze it before you’re ready to bake it.
Cover the pie just like stated above.
Let it defrost before baking it like the recipe states.
Want some other delicious vegan pie recipes?
- Vegan Apple Pie
- Easy Vegan Pumpkin Pie
- Vegan Chocolate Chip Pie
- Vegan Chocolate Cream Pie
- Peanut Butter Pie
- Raspberry Pie
- 1/4 cup dark corn syrup
- 1/4 cup light corn syrup
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 cup vegan butter
- 10 saltines
- 1/2 cup water
- 2 TB cornstarch
- 1 TB water
- 2 flax eggs 2 TB flax meal 4 TB water
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups toasted pecans chopped
- 1 5 min baked pie crust *recipe link in notes
- Start by making your flax egg. Combine a 2 TB flax meal with 4 TB water and set it aside.
- Preheat your oven to 350 degrees and grease a pie pan.
- Make your pie crust or use a premade pie shell. Pre-bake the pie crust with pie weights in it at 350 for 5 minutes, then remove and set aside.
- Toast your chopped pecans. Get a large skillet and 1 TB melted vegan butter and toast on medium heat, stirring; make sure not to burn them it happens fast. Remove from the pan and set aside.
- Take a small bowl, combine the ten saltines crunched up with 1/2 cup of warm water, and set it aside.
- Take a small saucepan and combine the sugars, corn syrups, and vegan butter; combine the corn starch and water and stir until smooth, then add this mixture and the water-absorbed saltines, and mix well. Let this cook on high heat, stirring as needed, until it starts to boil; let boil for 2 minutes, remove from heat, add the vanilla extract, salt, and flax eggs, and stir until combined. Mix in the toasted pecans and stir.
- Pour this mixture into the prepared pie shell and bake for 45-50 minutes. Don't overbake. It won't seem done, but it will harden as it cools.
- Let rest for 6 hours or more to let the pie set.
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