Pecan Pie (Vegan)
Ingredients:
- 1 (9-inch) vegan pie crust, unbaked
- 200 g (2 cups) pecan halves
- 200 g (1 cup) brown sugar
- 240 ml (1 cup) maple syrup
- 60 g (1/4 cup) vegan butter, melted
- 30 g (1/4 cup) cornstarch, mixed with 45 ml (3 tbsp) water
- 5 ml (1 tsp) vanilla extract
- 1/2 tsp salt
Equipments:
- 9-inch pie dish
- Saucepan
- Baking sheet
- Whisk
Nutrition:
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Toast the pecans before assembling — this deepens their flavor so it doesn't get lost under the sweet filling.
Let the pie cool fully, at least 2 hours, before slicing — the filling needs that time to set enough to hold a clean slice.
Instructions:
- Preheat and prep the crust. Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish and crimp the edges.
- Toast the pecans. Spread the pecans on a baking sheet and toast for 6-8 minutes, until fragrant. Set aside to cool.
- Make the filling. Combine the brown sugar, maple syrup, and melted vegan butter in a saucepan and bring to a simmer over medium heat, 3-4 minutes. Whisk the cornstarch and water together, then whisk into the hot mixture. Cook for 1-2 minutes, until thickened. Remove from heat and stir in the vanilla and salt.
- Assemble. Arrange the toasted pecans in the crust, then pour the filling evenly over the top.
- Bake. Bake for 40-45 minutes, until the filling is set and bubbling gently at the edges and the crust is golden. Tent the edges with foil if they brown too quickly.
- Cool completely. Let cool for at least 2 hours before slicing; the filling continues to set as it cools.
Common Mistakes: Skipping the pecan toasting step — untoasted pecans taste flat against the sweet filling.
Storage: Store covered at room temperature for 2 days, or refrigerate for up to 5 days.
Swaps: Corn syrup can replace part of the maple syrup for a more traditional flavor and texture, if you're not avoiding it.
Maple syrup and brown sugar — build the deep caramel flavor that traditional pecan pie usually gets from corn syrup.
Cornstarch slurry — replaces eggs as the setting agent, thickening the filling into a sliceable pie instead of a syrupy pool.
Toasted pecans — toasting first deepens their flavor before they bake again in the filling.
Pecan Pie (Vegan)
Ingredients:
- 1 (9-inch) vegan pie crust, unbaked
- 200 g (2 cups) pecan halves
- 200 g (1 cup) brown sugar
- 240 ml (1 cup) maple syrup
- 60 g (1/4 cup) vegan butter, melted
- 30 g (1/4 cup) cornstarch, mixed with 45 ml (3 tbsp) water
- 5 ml (1 tsp) vanilla extract
- 1/2 tsp salt
Equipments:
- 9-inch pie dish
- Saucepan
- Baking sheet
- Whisk
Features:
Why These Ingredients:
Maple syrup and brown sugar — build the deep caramel flavor that traditional pecan pie usually gets from corn syrup.
Cornstarch slurry — replaces eggs as the setting agent, thickening the filling into a sliceable pie instead of a syrupy pool.
Toasted pecans — toasting first deepens their flavor before they bake again in the filling.
Prep:
Toast the pecans before assembling — this deepens their flavor so it doesn't get lost under the sweet filling.
Let the pie cool fully, at least 2 hours, before slicing — the filling needs that time to set enough to hold a clean slice.
Instructions:
- Preheat and prep the crust. Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish and crimp the edges.
- Toast the pecans. Spread the pecans on a baking sheet and toast for 6-8 minutes, until fragrant. Set aside to cool.
- Make the filling. Combine the brown sugar, maple syrup, and melted vegan butter in a saucepan and bring to a simmer over medium heat, 3-4 minutes. Whisk the cornstarch and water together, then whisk into the hot mixture. Cook for 1-2 minutes, until thickened. Remove from heat and stir in the vanilla and salt.
- Assemble. Arrange the toasted pecans in the crust, then pour the filling evenly over the top.
- Bake. Bake for 40-45 minutes, until the filling is set and bubbling gently at the edges and the crust is golden. Tent the edges with foil if they brown too quickly.
- Cool completely. Let cool for at least 2 hours before slicing; the filling continues to set as it cools.
