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Vegan Pecan Pie Recipe

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★★★★

4 from 45 reviews

This Vegan Pecan Pie is a delicious plant-based twist on the classic dessert, featuring a flaky vegan butter crust and a rich, sweet filling made with maple syrup, brown sugar, and wholesome pecans. Perfect for holidays or any special occasion, this pie offers a luscious, dairy-free treat that everyone can enjoy.

Ingredients

Scale

For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter (cubed and cold)
  • 3–4 Tablespoons ice cold water (start with 3 and add up to 4 if needed)

For the Pecan Pie Filling:

  • 1/2 cup light brown sugar
  • 1/3 cup maple syrup
  • 1/4 cup oat milk
  • 1/4 cup melted vegan butter
  • 1/4 cup tapioca flour
  • 2 Tablespoons ground flaxseed
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1 1/3 cups chopped pecans
  • 1/3 cup vegan chocolate chips (optional, if omitting increase chopped pecans to 1 1/2 cups)
  • Whole pecans (to top, optional)

Instructions

  1. Make the vegan pie dough: In a large mixing bowl, sift together the flour, sugar, and salt. Add the cold cubed vegan butter and cut it into the dry ingredients using a pastry cutter or fork until coarse and crumbly.
  2. Add water: Gradually add ice cold water starting with 3 tablespoons, mixing until the dough clumps together into a soft but not sticky ball. Add more water little by little if needed.
  3. Chill the dough: Form the dough into a flat circular disk, wrap it in plastic wrap or parchment paper, and refrigerate for at least 2 hours or preferably overnight to allow the butter layers to firm up for a flaky crust.
  4. Roll and par-bake the crust: Remove dough from fridge and let soften for 5 minutes. Roll out into a 12-inch circle using a floured rolling pin or parchment paper. Transfer to a 9 or 10-inch pie dish, trim excess, and shape edges as desired. Dock the bottom and sides with a fork to prevent puffing.
  5. Prepare for baking: Line crust with crumpled parchment paper and fill with pie weights, beans, or sugar. Chill in fridge for 10-15 minutes. Preheat oven to 350°F (175°C).
  6. Par-bake the crust: Bake the crust for 15 minutes at 350°F, then remove weights and parchment paper.
  7. Make the pecan pie filling: Whisk together brown sugar, maple syrup, oat milk, melted vegan butter, tapioca flour, ground flaxseed, and vanilla until combined. Stir in chopped pecans and chocolate chips until well coated.
  8. Fill the pie: Pour the pecan filling into the par-baked crust and spread evenly. Optionally, decorate the top with whole pecan halves.
  9. Bake the filled pie: Bake for 35-40 minutes at 350°F until the filling is bubbling and crust is browned. Tent with foil if crust browns too quickly.
  10. Cool and set: Remove pie from oven and cool on a wire rack for about 1 hour. Then refrigerate for 2 hours to allow the filling to set properly.
  11. Serve: Slice into 8 pieces and enjoy this rich, plant-based pecan pie.

Notes

  • For a flakier crust, ensure the vegan butter and water are very cold when preparing the dough.
  • If omitting the chocolate chips, increase chopped pecans to 1 1/2 cups for a nut-forward filling.
  • Docking the crust prevents it from puffing up during baking and ensures even baking.
  • You can customize the crust edges by fluting or crimping according to your preference.
  • Chilling the dough and par-baking are crucial steps for a firm and flaky pie crust.
  • If the crust edges brown too fast, covering with foil or a pie shield will prevent burning.
  • This pie keeps well refrigerated for up to 3 days.

Keywords: Vegan Pecan Pie, Plant-Based Pecan Pie, Dairy-Free Pecan Pie, Holiday Dessert, Vegan Pie

Find it online: https://foodarohub.com/vegan-pecan-pie-recipe/