The Best Vegan Pecan Pie

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4.90 from 136 votes

Made with just 9 simple ingredients, you would never guess this pecan pie is made without eggs or corn syrup!

Prep Time15

Cook Time30

Cooling Time8

Total Time45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 486kcal

Ingredients

1¼ cup full fat coconut milk from a can see notes (I like Native Forest brand)
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 or try my 5-ingredient pie crust
coconut whipped cream for serving I like So Delicious CocoWhip

US Customary - Metric

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.

Notes

**I usually give my canned coconut milk a good shake before I use it to help combine the cream and the liquid. However, if it’s too cold in your home then you may have to warm it in a saucepan and whisk together to get it evenly combined. It's very important that the cream be properly incorporated into the liquid for best results.

Nutrition