The Best Vegan Pecan Pie
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.
To make a vegan version that was just as good as the classic I used top notch vegan butter (Miyoko’s you da best), pure maple syrup, coconut sugar, organic corn starch and creamy coconut milk.
The maple syrup, butter and coconut sugar create a salty, caramel-like flavor while coconut milk offers a creamy texture.
If it weren’t for the corn starch the recipe would also be grain-free but it is necessary for binding and firming the pie. Arrowroot might work in it’s place but I find it to be more finicky so I opted for corn starch. It’s the safer choice here.
While this pie takes all of 15 minutes to prepare, it does require a lot of time to set as it cools. This means that you need to prepare it at least a day in advance. Which I think we all do anyway, right?
If you or your loved ones like pecan pie then I hope you get a chance to try this one! It’s a winner.
The Best Vegan Pecan Pie
Ingredients
- 1¼ cup full fat coconut milk from a can, see notes
- 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.
That looks so good and I love that it doesn’t have corn syrup in it!
Thanks Kelli! I’ve never even bought corn syrup and probably never will, lol.
This pecan pie is beautiful! I love all of the healthy ingredients too!
I just recently bought the Miyokos butter and it’s amazing! I just found out that we’re hosting Thanksgiving, so I’m in full-on recipe search mode right now. This looks so good!
Yes I did put this delicious looking vegan pecan pie together on yesterday 12/11/20 I just hit the 8th hour in the refrigerator and am excited to take it out to let it sit for one hour at room temperature and then cut me a piece and try it with a cup of coffee.
I made this twice over the holidays. It’s amazing. Have you ever tried it with coconut cream?
Pecan pie is my FAVORITE for thanksgiving but I haven’t had it in about two years because of the dairy issue! I must try this!!
This looks so good! My mom loves pecan pie, so I might have to make this for an upcoming holiday at her house.
Wishing you a wonderful Thanksgiving full of delicious vegan food my friend!
Thanks Nicole! Same to you!!
Does arrowroot powder work in lieu of corn starch?
I haven’t tested it because it tends to be finicky compared to corn starch. It’s certainly worth a try but if you don’t have time to give it a test run then I would recommend sticking with corn starch.
Have you tried potato starch? I find it less finicky than cornstarch.
I haven’t but I will next time! Thanks for the suggestion!
I always use arrowroot powder instead of cornstarch. There’s literally no difference.
I used arrowroot and it worked like a charm! It was barely even jiggly when I took it out of the oven and it firmed up perfectly for serving!
Can you substitute coconut sugar for brown sugar?
Yes! That will work the same.
Light or dark brown sugar?
Either should work!
OMG!!!!…I am Soooo mad at you!!!!….It’s better than non vegan pecan pie….absolutely perfect!!!…Im addicted…my 17 yr old is addicted…and my thighs…oh God what’s gonna happen to my thighs now???!!!!….cidthealg@gmail.com
Haha!! I feel your pain, Tisha!
Was the custard firm every time you cut a slice?
Did it ever get runny while sitting at room temperature after you cut out a few slice later on the day or week?
This is a great recipe! I will admit that I did treat it as I do most recipes and substituted whatever I had on hand for things I didn’t have. I used regular sugar instead of coconut, and used golden syrup instead of maple. My husband tried it and had felt the need to verify that I had indeed used dairy free ingredients because it tastes so sweet and buttery! I have already sent the recipe to my dairy free and vegan friends. =)
Yay! I’m so happy to hear that. Thank you! :)
Way to go Sarah! A beautiful and fabulous pie for Thanksgiving…. I always struggle with what pie to make, because I love them ALLLllll! lol! Happy Thanksgiving Sarah! xo PS. Thank you for your reminder about Miyokos butter!
Is there any way I can avoid using vegan butter? Would anything work in its place? I want to make this for Thanksgiving but am not super into the idea of vegan butter.
You could use coconut oil! The flavor shouldn’t change too much.
I’m dairy and soy free for my breastfed baby (she has an intolerance) and this hit the spot this year for me! I have an extra pie crust so I’m definitely making this again when there’s less people in the house to share it with, lol!
Can I use lite coconut milk. My full fat won’t blend together the fat is separating
If you heat the full fat in small pot that will help it blend back together.
Thank you for your quick response, that worked. One last question, I just took it out of the oven and it’s bubbling and a little more jiggly than I’m used to. I cooked a bit longer, will it firm up as it cools?
Does the crust need to be pre-baked? The one I bought is frozen, but its instructions say to just thaw and then pour in filling and bake the whole pie.
I would still pre-bake it, if only for 5 minutes, to prevent a doughy crust under the filling. Just keep an eye on it once it’s close to being done with filling. Sometimes it helps to put a little foil around the edges if the crust starts to look too brown.
Would almond milk work instead of the coconut ?
I don’t know because I haven’t tested it. The coconut milk gives it a creamy texture and also helps bind because it’s solid when chilled.
Will the pie taste like coconut if I add the full fat coconut milk?
No, the flavor of the coconut sugar and maple syrup overpower any coconut flavor in the milk. Just make sure you are getting plain unsweetened coconut milk.
It came out beautifully!! I used a Wholly Wholesome GF and vegan pie shell, l0oks awesome. We’ll be eating today for Thanksgiving :)
Hi im currently making this recipe thanksgiving day is the 8 hours is refrigerator necessary or is it alright to eat after like 2 hours on counter and 2 in fridge and maybe one on counter before serving
Hi Tanya! Sorry I didn’t get a chance to respond on Thanksgiving day…hopefully it firmed up in time for you!
Loved this! Thanks for the easy and straightforward recipe.
I kept it vegan and made four changes:
1) full fat coconut cream blended with the cornstarch
2) topping the pie with pecan halves arranged all pretty
3) spritzing the topped pie with organic canola spray oil and then sprinkling with salt
4) using the vegan Wholly Wholesome pie crust from While Foods. I parbaked it at 400 for 7 minutes then turned the heat down to 350 for the main bake
Highly recommend this recipe!
I made this with coconut oil instead of vegan butter and a little extra vanilla and it was delicious! Everyone had seconds.
I’m glad to hear that! Thank you for the review!
I followed the recipe exactly, but I was not a fan of the texture. It was not gooey at all like traditional pecan pie. I liked the flavor though.
Hi,
This pie looks great. Question. I can’t have coconut or palm oil. Do you know of an alternative vegan butter that does not contains those ingredients?
I wish I did! Thankfully the amount of vegan butter in this recipe is minimal so you could probably get away with using a neutral flavored oil (like sunflower or grapeseed) in it’s place.
I made this for Thanksgiving and it was amazing! I want to make it for another gathering today but am short on time. Does it really need to set for 8 hours?
You might be able to get with refrigerating it for just a few hours!
BEST PECAN PIE EVER! I made this pie for thanksgiving and it was a success, it was super easy to make. I also made the vegan pie crust recommended in the recipe. Ingredients are expensive but well worth it, a must have treat.
Yay! I’m so glad you agree it’s the best. Unfortunately nuts and maple syrup are super expensive and I cook with both of those things often. :/
This sounds great! Do you use canned coconut milk or the kind in a carton? Thank you!
I use canned coconut milk!
Thank you!
Pingback: Holiday Treat Recipes, Snacks, Whipped Toppings, Drinkie ideas -
Can you use coconut milk in the carton and just up the cornstarch?
I wouldn’t recommend it because I can’t guarantee the texture will be right.
Parbaking the crust and toasting the pecans is genius. Thanks!
I don’t think that I have ever logged online to review a recipe before but this one needs some serious praise. I made it for Christmas dessert yesterday and it was AMAZING! Thanks so much for your recipe. It was loved by vegans and omnivores alike.
Made this for a Christmas and it was a huge hit! But I made 2 and only 1 got eaten. How long is it good for in the fridge/freezer??
So happy to hear it was a hit! I would think the pie can keep for up to a week in the fridge. I haven’t tried freezing it so I’m not sure if that will work. If so, it should last a month or two.
Hello,
I was gun-shy about trying this recipe because the night before I had tried a recipe for vegan Baileys Irish cream which failed miserably. However, this pie was a great success! I followed the recipe exactly and it turned out really well. It looks really pretty and tastes delicious. Thank you so much. It will be among my “tried and true” vegan staples for festive occasions.
I’m honored to hear it’s on your list of staples! Thanks Shelley!
I made this for Christmas dinner and it was a big hit with both the vegans and omnivores at the table. Even my mother, who usually doesn’t like pecan pie, asked for the recipe. She said this pie tasted lighter and less sweet than traditional pecan pies. My pecan filling was much thicker than the pictures show (it had to be scooped into the pie shell, not poured). I’m not sure why this happened (maybe I cooked the sugary ingredients too long), but the result was good regardless. I substituted brown sugar for the coconut sugar, because that was what I had on hand, and I used a local spicy chipotle bourbon barrel aged maple syrup. I used Wewalka brand refrigerated pie crust and it worked well with this recipe.
Love the addition of that bourbon syrup! Thanks for the review!
This was a WIN for me. It was so easy to make and incredibly delicious. Your would never even guess that this is a vegan, healthier option. 10/10 would recommend!
I have tried other vegan pecan pie recipes, but this one takes the prize. It has so much caramel goodness. I think I ate half of it by myself for Christmas dessert. I couldn’t stop myself from going back for more.
It is addicting, lol! Thank you for the review!
This recipe was so easy & quick to make! Love that the pie isn’t too sweet & the ingredients are good quality. I used regular sugar & honey instead of maple syrup. I also didn’t pre-bake the crust & next time i will add chocolate chips to it. I also only waited like 30 minutes to serve & it was perfectly fine & set.
I’m so glad to hear that! Thanks for the review. :)
Just made this and as a southerner I will say I’m extremely impressed! My parents were shocked that it was vegan and my mom ( a southern whose obsessed with pecan pie) said it’s one of the best she ever had!
I’m so in love with the recipe!! It’s brilliant!! Thank you so much for your hard work and sharing this with us!
I made this yesterday and followed instructions to a T except I used pecan halves. My pie came out with good flavor, though less sweet than a traditional pecan pie.
However, the pecans were squishy, chewy, and mushy. I used raw pecans and prob should have toasted them under the broiler a bit. They gave the pie an odd texture. That is prob why the recipe calls for chopped pecans.
Oh my goodness! It absolutely is divine & you wouldn’t know there was no corn syrup or egg in the mix. I decided to make my own gluten free pastry, but whilst it was chilling nearly devoured all the pie filing….whoops! Changed one ingredient & that was the butter, couldn’t find that here in Australia so I used set coconut oil taste free. Plus….Dressed the pie with pecans to make it look fancy. Sadly couldn’t wait 8 hrs for it to cool….however, good news …..after just an hr it was cool enough & had set so we could have a taster. It’s delicious. How we stopped there & didn’t devour the whole thing I don’t know!
Lol it can be hard to resist eating it raw when there isn’t any eggs in it! ;)
I’m so glad it turned out well for you. Thank you for the review, Karen!
Pingback: Kara Lang's Holiday Party Recipes - Switch4Good
Can I leave out the coconut sugar?
I wouldn’t because it adds a lot of flavor to the pie. It’s not overly sweet with this amount of sugar, at least not in my opinion. If you have a coconut allergy you could use brown sugar instead.
Oh my gosh, I feel like crying. Pecan pie is my favorite dessert in the world, but I haven’t been able to eat it since going vegan. I just bit into a piece of this that I made for my 40th birthday party tonight and it is the best pecan pie I’ve eaten. I am in awe. So excited and happy. Thanks for creating a recipe that will be used again and again.
I’m so glad to hear that! I hope you had a wonderful birthday!!
Pingback: 30 Super Easy Holiday Pecan Pie Recipes - SharePostt
Hi! Can I use any other plant-based milks like almond milk, rice milk or soy milk? Or should I stick to the coconut milk? Thanks for the recipe!
Hi Lucia! The coconut milk provides a nice creamy texture and the fat solidifies when cooled which helps bind the pie. With that in mind, I recommend sticking with the coconut milk (the canned kind) for best results. :)
Wow, this is the perfect pecan pie. It’s less sweet than the store ones that are full of high fructose syrup. I did use brown sugar instead of coconut sugar and only the fat white part that floats on Top of the coconut milk. So yummy and easy to make. My crust was also a homemade whole-wheat vegan crust. I added a heart that I formed out of my remaining dough to the top and it looked adorable.
Has anyone reheated before serving so it could be served warm?
Hi Diana! If you want to reheat it just keep in mind that coconut milk melts when heated so the texture will be very loose and might not hold together well. I would suggest letting it sit at room temp for a few hours before serving and maybe microwave each piece for 10-20 seconds to warm it. That way you don’t have to worry about whether or not it will fall apart when you go to serve it. I hope that helps!
Pingback: Vegan Thanksgiving Recipes – Chowhound – Not For Meat Eaters
I was the eater of this recipe, not the cook. Everyone at the potluck loved it, we all wanted the recipe. Thanks!
I love that recipe, but can I substitute maple syrup with honey? My son had funny reaction after maple syrup.
That should work! Honey tends to be a little bit sweeter than (pure) maple syrup so keep in mind the pie might turn out a little sweeter with that option.
I made this for a Friendsgiving, and it came out looking awesome. Unfortunately, when we cut into it the next day, I was all liquidy. I followed the recipe ingredients and directions completely, except I subbed cane sugar for coconut sugar, but I do not think that would change anything. Closer to the edges it was a little more solid and more like the texture of a thick pudding, but in the center is was straight up liquid. Do you have any suggestions?
That’s so strange! I’ve never had anyone have this issue before. You’re right that cane sugar shouldn’t change anything. Did you make sure that your coconut milk was shaken well so that the cream was evenly incorporated? Sometimes canned coconut milk will separate if it’s too cold. If you only got the liquid and not the cream then it won’t solidify as well when chilled. Even so, it still shouldn’t have been totally liquid in the center. Perhaps your cornstarch was bad?
Did you use canned coconut milk?
The recipe stated unsweetened coconut milk and i purchased the coconut milk in carton… will this milk not work?
Unfortunately no. It needs to be canned coconut milk. I will clarify that in the ingredient list!
This is the best pecan pie I have ever eaten, vegan or not!! Thank you for sharing!
So glad to hear that! Thanks for the review, Elle!
Can this be made 2 days in advance?
Yes! It will keep for several days in the refrigerator.
So is the recipe for the filling of the pie only? Is there supposed to be anything on the top of the pie? The picture shows a filling and then you pouring something on top of the filling.
The recipe is for the filling and that’s all that’s needed. The only thing on top of the filling in the pictures is coconut whipped cream.
Can you substitute xanthan gum for cornstarch?
No, unfortunately that won’t work the same. Arrowroot starch might work but for reliable results I recommend using cornstarch.
I frequently use vegan recipes because I am allergic to eggs. Would this recipe work with regular whole milk? would I need heavy cream instead?
Neither of those would work because they are not solid when cooled. The cream in the coconut milk solidifies when chilled which is part of what helps bind the pie (in addition to the starch) without the eggs.
We have really missed pecan pie so I’m excited to try this and have a question. Does it have a coconut taste from the coconut milk or is the taste of the pecans strong enough to mask it?
You can’t taste the coconut milk. Just make sure you are buying full fat, unsweetened coconut milk in a can.
Hello!! Would it be possible to make this in a cupcake pan? Would you suggest Changing anything?
I think it would be possible, just a little more tedious. The crust will likely cook faster so you may want to reduce the precooking time and cover the edges with foil to prevent burning. The overall cook time might also be a little less. I can’t guarantee anything or give specific directions without testing myself though!
This pie was delicious! Made it about a week ago for a test run and it turned out better then expected. I also used Arrowroot starch which worked out well. Everything was nice & firm. I’ll be making 2 more pies today for Thanksgiving tomorrow. 1 for the get together and 1 for me after. Haha
This looks awesome, I’m excited to try this recipe for Thanksgiving!
Quick question: Do you know what difference would it make to separate out the liquid from the “solid” coconut milk? I see in an earlier comment you mentioned shaking the can to blend it, but I saw another commenter mention separating out the solid to use. I’ve only used coconut milk for making truffles, so I’m used to using only the solid.
Thanks in advance, both for the advice and the bangin’ recipe!
If you just used the solid part it would make for a very dense filling. The liquid combined with the cream thins it out enough so that it isn’t too thick.
Making this right now. Followed the recipe exactly. It seems thick. Maybe I had it on the stove a second too long. Also only fills half my pie shell. About to put in the oven now.
This was delicious! I used arrowroot starch instead of corn starch and coconut oil instead of vegan butter and it came together perfectly. I also added 1 and 1/4 cups of pecans laid out on top for decoration.
I also had the same experience as Karissa mentioned – it didn’t fill my pie shell completely – but now just looking over your photos, it seems that you didn’t put the crust over the top of the glass edges and instead made a pretty crust just inside the edge.
Thanks again. It was our first vegan Thanksgiving and we were excited to have a healthy and vegan alternative to our holiday staple!
Hi Kat,
I read somewhere that when substituting butter with coconut oil, you should do 80% coconut oil and 20% water because coconut oil lacks the moisture that’s found in butter. Did you completely sub the butter with coconut oil, or did you also add water? Just curious as I’m going to try this recipe.
Thanks!
This recipe was FABULOUS! Soooo easy to prep and make (great for the holiday rush) and seriously so delicious. It thoroughly impressed my non-vegan and highly skeptical family. They’re all requesting me to make it again for next years holiday. It was the only pie with no leftovers (it even beat out the non-vegan pies)! Thank you so much for bringing pecan pie back into my life!
Omg made this for thanksgiving. Used dark corn syrup instead of maple syrup. Came out as caramel pecan pie.
My non vegan family went nuts over it proclaiming it the best pie that I’ve ever made beating out my peanut butter pie.
I’ve been ordered to make it again at Christmas. It was very easy to make. Thank you for an amazing recipe!
This was a major hit. So delicious and so easy, thank you! I subbed dark brown sugar for the coconut sugar, no problems with that.
I made this recently and it is absolutely delicious. Perfect consistency and flavor. One question though: how long can I store this in the fridge?
Thanks for the recipe!
It should keep for up to 4 days! It could probably keep longer but we usually eat all of it before then. :)
Hi this recepie is great! Trying it this week. However, I want to freeze one so that we can have it when we have company over next month. Has anyone tried freezing it?
I know Sarah mentioned she hasn’t.
I’m curious if you wound up freezing it :) If so, how did it turn out?
I made his recipe earlier this year and am making it once again for Christmas. I need everyone to know how amazing this recipe is. My boyfriend is from a rural town in Mississippi and grew up on the fattiest, animal-ingredient-based, most decadent pecan pie, and said that THIS pecan pie was the best he’s ever had. Thank you so so so much. It will be a part of many of our celebrations to come
Oh. My. Word.
I’ve tried so many vegan pecan pie recipes, and this is the best ever!!! So good I had to make a second, so there was enough for Christmas day!! Thanks, girl!! Absolutely incredible!!!
Made this for Christmas day. Absolutely fantastic and SO easy. Smelt gorgeous and everyone loved it, even my ex husband. Definately making this again and again and again. Thankyou so much!
Made exactly as the recipe says except only cooled for one hour on counter and a couple more hours in refrigerator. Amazing taste with rave review from a spouse who does not always enjoy my gluten free and vegan baking. Thank you!
Pingback: Your 2019 Vegan Thanksgiving Menu - The Non Judgy Vegan
I made this the other day. I liked that the filling set and that this recipe isn’t as sweet as others; however, something about the texture of the filling and the flavor doesn’t taste like a typical pecan pie. I used corn syrup, not maple syrup, and could taste a bit of the coconut flavor as well. Overall, I like the pie, but maybe not as an exact imitation of a traditional pecan pie.
The recipe does not call for corn syrup. That changes the end result entirely.
I didn’t want a pie that tastes of maple syrup, but will try this again exactly as written and see if it is closer to what I expected.
Sooo I’m stuck at home with only Log Cabin pancake syrup and no real maple syrup. Do you think I could still make it? Would I need to make any modifications to make it thicker?
I think this is the pie I made last year for Xmas that everyone loved, and we could all use some comfort food right about now! Thanks so much for your great recipes!
I don’t think you’ll need to change anything…seems like it would work the same just might not taste as good. :)
Thanks Sarah, sounds great – will try and let you know but will kill me to wait the 8 hours of chilling to try! ;-)
Pingback: Black Bottomed Pecan Pie + My Favourite Pie Crust {vegan} | The Floured Kitchen
Pingback: All About Pecans (And the Start of Fun Fridays!) - A Case For Plant Based
My husband made this recipe! He is not vegan.. But he loves Pecan Pie. SO he made it first with some pecans my oldest sister who lives in Florida sent us which were salted… The pie turned out too salty. So then I bought some normal baking pecans and he made the 2nd one on Monday 5/11/2020.. my niece was visiting and she lives in Georgia, she’s not vegan either.. She loved it! I had a little piece first like the part that may not come out from the center… I told her as I put her piece on a plate “you better get some!!! This was as great as a regular Pecan Pie! I am vegan and I’ve had the original recipe when I was not vegan. My mom used to make them at Thanks giving and sometimes Christmas! I cannot rave more abut this.. I am a native Georgian..Thank you so much
Sincerely James A Clark Jr Colorado Springs, CO
I’m eager to try this recipe for my daughter-in-law who is vegan, but I have a question about the crust. I’m going to use a prepared crust and they come in two sizes: regular and deep dish. Which should I use for this recipe? Thanks for your help.
I would stick with the regular! The filling is made for a standard pie crust so it probably won’t be enough to fill the deep dish crust.
I am so impressed with this recipe, I follow exactly the recipe and turn out soooo good. My husband was amazed and me too. Best recipe for vegan gluten free peacn pie. Thank you so much for shating this.
This is an amazing recipe! I’ve done a fair amount of baking over the last few years since my wife and I went vegan, but I’ve been discouraged by some recent efforts that just didn’t hit the mark. My wife requested pecan pie for her birthday, and I was initially worried that this would lead to another lackluster result. I’m so happy that I found your site as soon as I started my search. Your pie crust and pecan pie recipes were a huge hit with my family, and they have re-inspired me to do more baking! Thank you for helping me get my “mojo” back and make my wife’s birthday special! You rock!
Such an awesome comment to read! Thanks for the feedback, Sean!
This is the best pecan pie ever, my husband was so impressed and we did for our guests too, thank you so much for sharing this recipe
I haven’t tried this yet, but I may. I haven’t had Pecan pie for ages.
Pingback: The Best Cruelty-Free Fall Scents for Your Home | Egyptian Oils Shop
Do you have a recipe for a vegan pumpkin pecan pie ? My husband is vegan and I love your recipes for my journey to becoming vegan.. when I was a waitress for Cracker Barrel several years ago, we had a specialty pie that was pumpkin with a pecan pie topping as the second layer and it was so magical ! I would love to share the experience with my husband
I have a sweet potato pecan pie but you can sub pumpkin in place of the sweet potato puree! :)
https://www.makingthymeforhealth.com/vegan-sweet-potato-pecan-pie/
It is required to refrigerate for 8 hours/overnight? I want to make this for dessert for tonight. Do you think it would be okay to eat after cooling for 2-3 hours?
It’s possible but I can’t guarantee it!
Hi there! I love the ingredients in this. I wanted to try and make this and cut it in chunks and put in ice cream and freeze it. Lol. Do you think it will freeze too hard for this? Should I under bake it a little? Just curious about your thoughts. Thanks so much!
Well that sounds delicious! I’m honestly not sure how that would work as I haven’t tried freezing it. I wouldn’t recommend under baking it though…then it would just be soupy. The pie softens when it sits out at room temperature for a while so the colder it is, the firmer it will be which is not something you can avoid if you’re freezing it. But it might be fine so long as you cut into small enough chunks that can warm up and melt in your mouth. :)
Pingback: Commit to a Cruelty-Free Thanksgiving | Barn Sanctuary
I’m from Virginia and I love pecan pie, but we also make a similar dish called peanut pie here. I can’t find a vegan recipe for it anywhere. Could I use your recipe but substitute peanuts for the pecans?
Hello! I have read the reviews and am looking forward to making this for Thanksgiving. I saw one comment that said brown sugar could be substituted for the coconut sugar. How would you recommend measuring it? Packed, or unpacked? Thank you!
I think if it were packed it would make for a sweeter pie so it just depends on how sugary you like it!
Made this for my (skeptical) German boyfriend and Italian friend, neither of which had ever had a pecan before let alone a pecan pie and they loved it! Plus, I loved it. It’s not at all difficult and while it’s definitely dessert, I didn’t think that it was too sweet or that there was unnecessary sugar. A lovely Fall treat! Thank yoU!
When I looked at the ingredients I had my doubts… but this recipe surprised me! It’s an A+, great texture, great taste. It is amazing with homemade coconut whipped cream. The only change I made was to use a decorative layer of pecan halves on top, sprayed with a bit of cooking oil (My oven runs hot and it cooked much faster than I expected- the crust was overdone. Next time I will keep a closer eye and take it out sooner.). I will be serving it to non-vegans and am not even going to bother to tell them it’s not a traditional pecan pie.
Just tried this today to add to my list of Thanksgiving pies. I have never been a fan of pecan pie but this recipe blew me and my whole family away! I am not vegan but love vegan food and I can not wait to make this again!
We have coconut allergy, could we use oat milk or any other plant based milk instead of coconut milk? Can’t wait to try making this pie!
The coconut milk helps thicken it because the fat is solid at room temperature which isn’t the case with other plant milks. But the starch might be enough to hold it together. It would involve some experimenting to see if it works!
This recipe is AMAZING! I made it and it turned out delicious! Thank you so much for sharing <3
I made this pie for our early Thanksgiving meal. I went by the recipe with the exception of using regular white sugar (what I had on hand) and a premade 9-inch deep dish crust. I agree with everyone who said that this pie tastes better than the traditional pecan pie with corn syrup and eggs. Next time, I will try to find the coconut sugar or use brown sugar. This is my first Thanksgiving meal with all vegan/vegetarian dishes. Thanks to you, we didn’t have to forgo a decadent dessert!!
My local store only had sweetened coconut milk (in a can). Is that ok?
Hello! I’m planning on making my own pie crust instead of store bought. Is there anything you would modify in this recipe to account for an uncooked pie crust? I will not be blind baking the crust beforehand.
Thanks for any advice in the matter! Happy to report back after I whip this up.
Love it! Last year (2019) I really wanted pecan pie but my husband hates eggs, so I searched for a vegan option. I made this almost exactly as written with the exceptions of: 1) I substituted turbinado sugar for the coconut sugar and 2) I used a little less sugar than called for because we don’t like super sweet desserts and the amount of sugar, plus maple syrup, was making me nervous. It was great!
I just made it again to cheer us up on this pandemic Thanksgiving. I used regular butter this time since we are vegetarians but not vegans. I always double everything and make two pies because otherwise the extra coconut milk from the can would probably go to waste. Side note, I never used to buy coconut oil before this recipe but have started alternating it with other moisturizers I use on my face and I really like the smell (like an Almond Joy candy bar :) and how I just need a little and it melts into my skin.
Girrrrrrl, this pecan pie is AMAZING!! I’m a year into my veganism and the holidays were tough last year food wise. But I am prepared with great holiday recipes and your pecan pie is one of them. It tastes so much like my mom’s pie, that is a great compliment. This will be my Thanksgiving recipe for years to come. Thank you and have a great holiday season.
I made this last year too. This pie is so delicious and easy to make. This year we made the full size pie and also 2 mini pies so we could have some the night before Thanksgiving. Thanks for sharing this recipe!
This pie is DIVINE!!! My new favorite Thanksgiving tradition. I’ve made it 3 years in a row now and it’s a hit every time. The only modification I’d suggest is less cornstarch – with 3 tablespoons it’s almost too thick. I’ve used as little as 1 heaping tablespoon cornstarch and it still sets up perfectly and has a lighter texture. Otherwise it’s PERFECT!! I’ve even made it in 3 mini pies vs 1 standard it worked great. Honestly, next year I think I’ll double it and make 2 because they disappear too fast! Thank you for sharing this with us. :)
I have to say, like another commenter, I have never logged in and commented on a recipe before but this was SO amazing!! My husband wanted to have a back up pie ‘just in case’ but I was certain from all your previous comments that I wouldn’t need to, and I was right! It came together so easily and quickly and the result was pure deliciousness!! Thank you so much Sarah – I can’t wait to explore more of your site!! :)
This was a last min choice and I didn’t have all the exact ingredients needed. I subbed the corn starch for potato starch, and the coconut milk for cream of coconut (the type used for mixed drinks) and then reduced the brown sugar to 1 tablespoon (because the coconut cream is sweet) and I added a tap of rum in addition to vanilla extract.
It came out sooo freekin good I made it again this morning just because.
In fact- I dropped a slice at my cousins home (he is a pastry chef) and he couldn’t believe it was eggless!!
Thanks for this recipe
So delicious . I’m not a big traditional pecan pie fan but I am a fan of this one . It’s not too sweet but just right. I made it exactly as written , with an already made pie crust because I’m lazy . I will be making this again but only for the holidays because I’d be fat eating the whole thing.
Pingback: » Vegan Pecan Pie Recipe Marga's Food Blog
This pie was great for Thanksgiving! We needed a dairy-free option, and did not feel like we were compromising at all. Crust and filling were yummy, and family members who were grumbling that we were not going to have a “normal” pecan pie thought it was great. I used brown sugar (did not have coconut sugar) and roasted the pecans in advance. Will definitely make again!
The BEST vegan pecan pie. We have tried so many vegan pecan pies I was about to give up finding one that was as good as or better than the non-vegan pecan pies. Well, hands down, this recipe wins! It is amazing! It tastes amazing and looks like the original pecan pie. I will be making this one from now on
I made this pie as a gift for vegan friends. Everyone loved it and it was very difficult. Now my friends are asking for a vegan chocolate pecan pie. Can you help me as to how to incorporate vegan chocolate (such as Lindt 70% cocoa ?
I’m so glad it was a hit! You could probably melt the chocolate in the saucepan with everything else.
This recipe is not difficult…auto correct!!
Hi I’m from the UK and egg intolerant and would like to make this pie for Christmas. Could you tell me what diameter of pie you use for this recipe. One reviewer mentioned they doubled up your recipe for a 9 inch pie. Can I assume your pie is smaller?
I’m not sure why that reviewer said that because my pie dish is for a standard 9-inch crust. It’s possible that my crust was thicker than theirs which caused the difference in results. There are more reviews that have made it as is without any issues though. :)
I have baked this pie 3 times and it’s good but the pecans are always kind of mushy. Others had similar comments. I’m thinking of possible solutions:
1) toast the pecans, 2) substitute brown or regular sugar for the coconut sugar, 3) carmelize the pecans, or 4) chop the pecans finely (i chopped them but not finely). Do you think any of these would work?
Tried “the best pecan pie” for Christmas dinner 2020. Food allergies persist in the family so the quest for dairy free, egg free, soy free and gluten free pecan pie was met with skepticism from the crowd. Drumroll please….they loved it!!!! I used arrowroot starch instead of corn starch but otherwise followed your recipe precisely. Your fan count has now increased by about 8 in Pennsylvania:) I’ll look for more from you and thank you so much!
Unreal!!!!! This was an unbelievably delicious pie. I used pink Himalayan salt and made sure it was ground extra fine. Thank you!!! Totally made our holidays special.
Hi Sarah! The crust I used is a homemade grain-free crust so it can’t be stretched over the top of the dish which is why it’s thicker. You can always double the filling recipe to make more if you like! :)
I’ve made this a few times now. Once I followed the instructions almost exactly, with no ingredient substitutions. The only change I made was to par-bake the crust at a higher temperature and for longer than the recommended seven minutes. The flavor of the pie is good, but it does not have the type of pecan pie filling I was hoping for; I found it to be thicker than I’d like.
I saw others had success substituting in coconut cream for coconut milk, but when I made it another time using some leftover coconut cream that I had watered down, the filling was even thicker than with the milk and I wouldn’t suggest doing it that way.
I like my crusts to have color, so I definitely recommend par-baking longer than the seven minutes. I more than doubled that time to get a nice brown crust at the end without having to overbake the pie.
I made a brown rice flour GF crust with this filling and it was so lovely very on point recipe worked out super well buttery classic toasted pecan vanilla flavors can’t go wrong ! I added little saffron so nice thanks for this recipe well done! Long time vegan chef approval!!!
This was SO good. It had such a nice flavor and the texture was perfect for pecan pie. I think the maple syrup added something special to it. Everyone was raving about it. You would not guess it was vegan.
hi! do i use the cream of the canned coconut milk, the liquid, or both? i’m not sure how to properly measure it ! thank you
If the cream has separated you’ll need to warm the contents of the can and whisk it back together. You want an even combo of the cream and the liquid. Hopefully that makes sense! If not let me know and I will try my best to clarify more. :)
Hello, can’t wait to try this. Do you mix the canned coconut milk together to combine the cream and watery part since they naturally separate?
Yes! Thank you for pointing that out. I usually give mine a good shake before I use it but if it’s too cold in your home then you may have to warm it in a saucepan to get it evenly combined. I will add that to the notes!
Once I bring the pie to room temperature to serve it, how long can it stay at room temperature?
For a few hours is fine! Just make sure to refrigerate any leftovers in a sealed container. :)
Pingback: Vegan Chocolate Pecan Pie – Making Thyme for Health – Healthy and Fitness Foods
Hey there ! I used half coconut cream, and half milk from a container (it’s what I had in the house). The flavor came out great, but the texture is more of a jiggly custard than the dense texture you get in a non-vegan pecan pie.
I’m wondering if the texture would be different if I used the coconut milk from a can as listed in the recipe, or if this is just the texture of the recipe ?
What do you think.. I’d like to attempt again since the flavor is delicious !
The texture shouldn’t be jiggly if it’s properly chilled so it sounds like the substitutes you used were likely the issue. I’d try it as written to see if that works better!
I was so excited when I saw this recipe. Sadly, I didn’t find it as good as others have. I found that the pecans were a soft rubbery texture and the consistency of the filling was too thick. I won’t be making it again.
Sorry to hear that! Chopping the pecans usually helps with the texture. I’m not sure if you left them whole or not?
My first pecan pie! And it was a success!
My partner is vegan and I wanted to make a pie that he could enjoy at Thanksgiving. This was honestly easier than I thought it would be and it tasted amazing. My only change was to toast the pecans in the oven (5 min at 425) before adding them to the butter. I read this tip in the comments. No one even knew it was vegan and it was not too sweet (hooray). Can’t wait to make this again.
THANK YOU for this incredible recipe! Pecan pie is one of my favorite kinds of pie, but I haven’t had it for more than 4 years, ever since I went vegan. I made this recipe for Thanksgiving and it was amazingly delicious — way better than the store-bought versions, super easy to make, and much healthier than the recipes that use a ton of corn syrup. I ended up eating most of the pie myself over the course of two days and it was just outstanding with vegan vanilla ice cream.
I used the Wholly Wholesome pie crust, which worked well. One thing to note is that I ended up keeping the pie in the oven for a little longer than the recipe called for. The liquid from the filling was seeping over the sides of my pie and it looked like the crust was soaking in liquid in the oven, so I kept it in longer hoping that the crust would dry out more. After an extra 5-10 minutes in the oven, I just gave up and took the pie out. When I ate it the next day though, the crust was well cooked and dry, so it ended up not being an issue. Next time I might try parbaking the crust for a few extra minutes at the beginning to see if that helps!
I cooked the vegan pecan pie for Thanksgiving and it was delicious. O plan to cook it again soon.
Definitely a five star pecan pie recipe. My wife and I both think it is better than the traditional pecan pie recipe. We like the texture and taste of the finished pie. We made it just as described in the recipe, except for pre-toasting the pecans in the oven as suggested in a previous post. This will be our go to recipe in the future. Many thanks!