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Vegan Pecan Pie

Gooey Vegan Pecan Pie Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch vegan pie crust, chilled
  • 2 cups pecan halves
  • 1 cup pure maple syrup
  • ½ cup packed dark brown sugar
  • ⅓ cup vegan butter (the stick kind)
  • 2 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ½ tsp fine sea salt

Method
 

  1. Par-bake the pie crust at 350°F (175°C) for 15 minutes with weights, then 5 minutes without weights, until dry and pale gold.
  2. Melt the vegan butter in a saucepan over medium heat. Whisk in the cornstarch and flour and cook 1 minute.
  3. Whisk in the maple syrup and brown sugar. Bring to a boil, bubble 1 minute, then remove from heat. Stir in vanilla and salt.
  4. Toast the pecans in the residual oven heat or a dry skillet for a few minutes until fragrant.
  5. Fold the warm pecans into the filling, pour into the crust, and bake 40 to 45 minutes until edges bubble and the center jiggles softly.
  6. Cool the pie on a rack for at least 2 hours before slicing. Serve at room temperature.

Notes

The cooling time is non-negotiable. Do not cut the pie until it’s completely cool, or the filling will be thin. If you need to serve it slightly warm, cool fully first, then gently rewarm individual slices.