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The Best Vegan Pecan Pie- made with just 9 simple ingredients, you would never guess this pecan pie is made without eggs or corn syrup!
Now that we have a super easy pie crust, let us discuss the pecan pie. As in the BEST vegan pecan pie on the face of the planet.
Growing up in the south, I ate my fair share of pecan pie. I’m also confident that approximately zero of those pies were vegan. Most recipes call for eggs, butter and corn syrup. You know, typical southern ingredients.
But the reality is you don’t need all of that to make one bangin’ pecan pie. With just 9 simple ingredients you can whip up a healthier pie that everyone will love.
The Best Vegan Pecan Pie Ingredients
- Coconut Milk– Full fat coconut milk from a can is ideal for this recipe because the fat solidifies when cooled which helps the pecan pie set. It also provides a nice creamy texture without imparting an obvious coconut flavor.I haven’t tested the pie with alternative milks so if you decide to do so, please let us know how it turns out in the comments below.
- Corn Starch– This ingredient is essential to help bind and firm the pie so please don’t skip it! I haven’t tested it with arrowroot (because I find it to be more finicky than cornstarch) but it may work if you absolutely need it to be grain-free.
- Vegan Butter- Just a bit of butter helps us toast the pecans while also giving the pie it’s classic buttery flavor. Miyokos is forever my ride-or-die for vegan butter.
- Pecans- Obviously…some people like using whole pecans in pecan pie but I personally find the texture to be more pleasing when they are chopped. Which one you choose is up to you.
- Coconut Sugar- Coconut sugar gives the pie a delicious caramel like flavor and also keeps it refined sugar-free. That said, you can easily substitute brown sugar or granulated cane sugar if you like.
- Pure Maple Syrup- The hint of maple flavor is superb when paired with buttery pecans. I wouldn’t suggest substituting here.
- Vanilla Extract-Because everything is better with vanilla.
- Salt- Using just a small amount of salt yields a salty sweet flavor that will keep everyone coming back for more.
- Prepared Pie Crust-Whether you want to go the easy route and use a store-bought crust (my favorite brand is Wholly Wholesome) or use a homemade recipe like my vegan gluten-free pie crust is up to you. I prefer to parbake the crust to assure the bottom isn’t doughy but if you have a crust recipe that you like that doesn’t usually require parbaking then you can likely getaway without.
How to Make The Best Vegan Pecan Pie
Ok friends, this is the best part. It is crazy EASY.
- Whisk together coconut milk and cornstarch. Set aside.
- Warm the butter in pan. Add the pecans and toast for a few minutes.
- Pour in the coconut milk mixture along with the remaining ingredients. Cook until mixture starts to thicken.
- Transfer to pie crust. Bake for 30 minutes.
- Allow to cool for at least 6 hours or overnight. Serve and enjoy!
Important Notes and Tips
- It is essential that the coconut cream and milk in the can are thoroughly combined prior to using in the recipe. Sometimes a good shake before opening the can is adequate. However, if you still see separated cream after opening then I suggest pouring the contents into a saucepan and cooking over low heat while whisking, until combined. Alternatively, you can microwave the contents in a liquid measuring cup for 30-45 seconds and then whisk to combine.
- Make sure to allow the pie to adequately cool in order to set. Mine usually takes at least 6 hours in the refrigerator but I always make it a day in advance to let it sit overnight.
Need more holiday recipe inspiration?
- Vegan Thanksgiving ‘Meatballs’
- Mushroom Lentil Loaf
- Simple Green Beans with Olive Oil and Shallots
- Shredded Brussels Sprout and Kale Salad with Pecan Parmesan
- Slow Cooker (Or Stovetop) Cranberry Sauce
- Best Vegan Green Bean Casserole
- Easy Vegan Scalloped Potatoes
- Easy Vegan Mashed Potatoes
- Vegan Porcini Mushroom Gravy
- Vegan Silk Chocolate Pie
- The Best Vegan Pecan Pie
- Sweet Potato Pecan Pie
- Pumpkin Gingerbread Pie
Print Recipe
4.95 from 130 votes
The Best Vegan Pecan Pie
Made with just 9 simple ingredients, you would never guess this pecan pie is made without eggs or corn syrup!
Prep Time15 minutes mins
Cook Time30 minutes mins
Cooling Time8 hours hrs
Total Time45 minutes mins
Servings: 8 slices
Ingredients
US Customary - Metric
- 1¼ cup full fat coconut milk from a can, see notes (I like Native Forest brand)
- 3 tablespoons corn starch
- 3 tablespoons vegan butter, Miyoko's is the best
- 2 cups chopped pecans
- ½ cup coconut sugar
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- ¼-½ teaspoon fine sea salt
- 1 9-inch prepared pie crust
- coconut whipped cream for serving, I like So Delicious CocoWhip
Instructions
Preheat the oven to 350°F then parbake your prepared pie crust for 7-10 minutes. Set it aside to cool. In a measuring cup, combine the coconut milk and cornstarch then whisk until smooth.
In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast in the pan for about 30 seconds while stirring continuously. Pour in the maple syrup, coconut sugar, coconut milk mixture, vanilla and salt. Whisk until smooth.
Cook at a low boil for 2-3 minutes, until the liquid starts to thicken. Remove from heat then pour the mixture in the pie crust. Bake in the oven for about 30 minutes, or until filling appears mostly firm when you gently jiggle it.
Cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight. Allow to sit at room temperature for 30 minutes to an hour before serving. If it’s too cold then it will be firm but serving it at room temperature makes for the perfect texture.
Notes
**I usually give my canned coconut milk a good shake before I use it to help combine the cream and the liquid. However, if it’s too cold in your home then you may have to warm it in a saucepan and whisk together to get it evenly combined. It's very important that the cream be properly incorporated into the liquid for best results.
Nutrition
Calories: 486kcal, Carbohydrates: 38g, Protein: 5g, Fat: 37g, Saturated Fat: 11g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 16g, Trans Fat: 1g, Sodium: 235mg, Potassium: 247mg, Fiber: 3g, Sugar: 16g, Vitamin A: 216IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 3mg
Course: Dessert
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
