I baked this vegan pecan pie for my family’s Thanksgiving dinner last month. The pecans made the pie gooey, and my grandma said it was just like the version she made when I was a kid.
Delicious Vegan Pecan Pie with Caramel-Like Filling
This vegan pecan pie is made with a simple, flaky crust and filled with a beautifully sweet mixture of pecans, maple syrup, and plant-based ingredients. Ready in under an hour, it serves approximately 8 people.
Ingredients
- 1 pre-made vegan pie crust or homemade pie crust
- 1 1/2 cups pecan halves
- 3/4 cup maple syrup
- 1/2 cup packed brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk or other non-dairy milk
- 2 tablespoons melted coconut oil or vegan butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Crust: Place your vegan pie crust into a 9-inch pie pan and set aside.
- Mix the Filling: In a large mixing bowl, combine the maple syrup, brown sugar, cornstarch, salt, vanilla extract, almond milk, and melted coconut oil. Whisk until smooth.
- Add Pecans: Fold in the pecan halves until they are well coated in the filling mixture.
- Assemble the Pie: Pour the pecan filling into the prepared pie crust and spread it evenly.
- Bake: Place the pie in the oven and bake for 50-60 minutes or until the filling is set and the pecans are lightly browned.
- Cool and Serve: Remove from the oven and allow to cool completely before slicing. Serve as is or with a scoop of vegan ice cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 23g
- Protein: 3g
- Carbohydrates: 37g
I store the pie in the fridge for up to four days. The center stays gooey, and I serve slices chilled.
