Vegan Pecan Pie | The BEST Classic Recipe
This vegan pecan pie has a flaky crust with gooey caramel and pecan filling, all baked to perfection. Made with no corn syrup and no dairy, this classic dessert is so simple to prepare!
Servings 12 Slices
Calories 197kcal
Ingredients
- 1 9-inch pie crust homemade or store bought
- 3/4 cup maple syrup
- 3/4 cup brown sugar white, brown, coconut, etc.
- 1/4 cup arrowroot powder can use cornstarch
- 1/4 cup vegan butter room temperature
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves divided
Instructions
- Prepare your pie crust and set aside. Preheat the oven to 180C/350F.
- In a high speed blender, add your maple syrup, sugar, arrowroot powder, butter, cinnamon, vanilla extract, and half the pecans. Blend until the pecans have broken down and the filling is smooth.
- Transfer the mixture into the pie crust. Top with remaining pecans all over the top.
- Bake the pie for 25-30 minutes, or until the edges are golden brown and the filling is bubbling. Remove from the oven and let sit for 20 minutes, for the filling to thicken.
Notes
TO STORE: Pecan pie should be stored in the refrigerator, covered, to ensure to moisture builds up. It will keep well refrigerated for up to 1 week.
TO FREEZE: You have the option to freeze the pie as a whole, or in individual portions. Cover the pie in plastic wrap, ensuring no air pockets remain. Cover in parchment paper and store in the freezer. Do the same for the individual portions, but omit the parchment paper. Frozen pecan pie will keep well for up to 6 months.
TO REHEAT: Thaw the pie at room temperature, or overnight in the refrigerator. To serve warm, heat up in the microwave or oven.
Nutrition
Serving: 1Slice | Calories: 197kcal | Carbohydrates: 31g | Protein: 1g | Fat: 7g | Sodium: 100mg | Potassium: 61mg | Fiber: 1g | Vitamin A: 180IU | Calcium: 25mg | Iron: 1mg | NET CARBS: 30g