The Best Pecan Pie Recipe is made vegan, gluten free, egg free and refined sugar free sweetened with coconut sugar and maple syrup. Enjoy this secretly healthy pecan pie with homemade crust and sweet pecan filling.
Sweet maple pecan pie filling wrapped up with a gluten free golden crust, this pie will quickly convert any non-believer that vegan desserts are just as delicious as their dairy filled counterparts. I was inspired by own of my previous Thanksgiving Pies to bring you this simple and delicious classic pecan pie made using wholesome ingredients.
What’s in the best pecan pie recipe
Crust
- all purpose gluten free baking flour – I use measure for measure
- vegan butter – I like to use vegan butter in stick for for easy measuring like Earth Balance or Flora
- coconut sugar – you can omit for a more savory crust or sub for any granulated sugar
- sea salt
Filling
- coconut sugar – you can substitute this for any granulated sweetener of your choice
- maple syrup – make sure you are using a 100% real maple syrup
- vegan butter – I like to use vegan butter in stick for for easy measuring like Earth Balance or Flora
- vanilla extract
- pecans
Other: almond milk or plant milk for brushing as “egg wash”
How to make pecan pie
- Preparing the crust: The crust can be made up to three months prior and then frozen. I like to make it make 1-2 days before and chill in the refrigerator until ready to use. Place your crust ingredients into a food processor and pulse until crumbles form. Turn out the crumbles onto a flour dusted work surface and shape into a disc. Chill for 30 minutes before rolling out your dough and transferring it to the pie dish. Trim the overhang and use it to cut out shapes or make a braid to decorate the crust. Brush with almond milk and line with tin foil and fill with rice or pie weights. Bake the crust at 350 F for 7-8 minutes and slightly golden.
- For the filling, place coconut sugar, maple syrup and vegan butter into a small pot or pan over medium heat. Stir until melted and then bring the mixture to a boil. Turn off heat.
- Chop the pecans into small pieces and place them into a large mixing bowl. Add the filling and stir until the the pecans are well coated. Transfer the mixture to the crust.
- Bake the pie for 35-45 minutes. After 15 minutes, cover with tin foil to prevent the pecans from burning or darkening too much. Let cool for at least 1 hour before serving.
Commonly asked questions
Pecan pie doesn’t need to be refrigerated if being consumed within 24 hours otherwise, chill the pie for up 5 days.
Yes! Once cooled, place the pie in a large freezer safe bag and freeze for up 3 months.
This pie lasts for 5 days when refrigerated.
I think it’s safe to say that Fall is a popular time of year–the weather is cool but not cold, the leaves are changing colors and Thanksgiving is on it’s way! What’s not to love?
If you love this classic Thanksgiving pie, you will love some of these Thanksgiving inspired recipes:
If you are still reading this far, you definitely deserve some easy pecan pie and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Happy Baking!
The Best Vegan Pecan Pie Recipe
Equipment
- food processor or pastry cutter
- Rolling Pin
- mixing bowl
- small pot
Ingredients
- 1 ½ cups gluten-free all purpose flour or all purpose flour if not gluten-free
- ½ cup chopped vegan butter cold
- 1 tbsp coconut sugar
- ½ tsp salt
- 2-4 tbsp water
- plant milk for brushing as "egg wash"
Filling
- ½ cup coconut sugar
- ¾ cup maple syrup
- ¼ cup vegan butter
- 1 tsp vanilla extract
- 3 cups chopped pecans measured when chopped
Instructions
- To make the crust, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in a 2 tablespoons of cold water, pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tbsp. at a time, pulsing twice after each addition.
- Turn the dough out onto a floured work surface and shape into a disk. Cover in plastic wrap and chill for 30 minutes. Remove the dough from the refrigerator and let sit at room temperature for 5 minutes. Lightly flour work surface. Then use rolling pin to roll out dough into a 12-inch circle (about 1/8-inch thick). Gently transfer the dough to the pie dish and press it in. Trim the dough overhand and use it to cut out shapes or make a braid for the edge of the pie dough. Brush with almond milk and bake the pie crust for 7-8 minutes in a hot oven preheated to 350 F°. Be sure to fill the pie crust with a layer of tin foil and pie weights or rice to keep crust from bubbling up. Remove from oven and prepare filling.
- To make the filling, place the coconut sugar, maple syrup and butter into a small pot over medium heat. Stir until melted and smooth and then bring to a boil and then remove from heat and stir in vanilla. Place the chopped pecans into a large mixing bowl and top with coconut sugar mixture. Stir to coat each pecan and then transfer the mixture to the pie crust. Bake the pie for 45-55 minutes. Cover the pie with tin foil after 15 minutes of baking to ensure the pecans don't burn or brown too much.
- Let the pie cool for at least one hour before cutting into slices and serving. See notes for storage.
Notes
The Best Pecan Pie Recipe is made vegan, gluten free, egg free and refined sugar free sweetened with coconut sugar and maple syrup. Enjoy this secretly healthy pecan pie with homemade crust and sweet pecan filling.
Sweet maple pecan pie filling wrapped up with a gluten free golden crust, this pie will quickly convert any non-believer that vegan desserts are just as delicious as their dairy filled counterparts. I was inspired by own of my previous pecan pie recipes to bring you this simple and delicious classic pecan pie made using wholesome ingredients.
What’s in the best pecan pie recipe
Crust
- all purpose gluten free baking flour – I use measure for measure
- vegan butter – I like to use vegan butter in stick for for easy measuring like Earth Balance or Flora
- coconut sugar – you can omit for a more savory crust
- sea salt
Filling
- coconut sugar – you can substitute this for any granulated sweetener of your choice
- maple syrup – make sure you are using a 100% real maple syrup
- vegan butter – I like to use vegan butter in stick for for easy measuring like Earth Balance or Flora
- vanilla extract
- pecans
Other: almond milk or plant milk for brushing as “egg wash”
How to make pecan pie
- Preparing the crust: The crust can be made up to three months prior and then frozen. I like to make it make 1-2 days before and chill in the refrigerator until ready to use. Place your crust ingredients into a food processor and pulse until crumbles form. Turn out the crumbles onto a flour dusted work surface and shape into a disc. Chill for 30 minutes before rolling out your dough and transferring it to the pie dish. Trim the overhang and use it to cut out shapes or make a braid to decorate the crust. Brush with almond milk and line with tin foil and fill with rice or pie weights. Bake the crust at 350 F for 7-8 minutes and slightly golden.
- For the filling, place coconut sugar, maple syrup and vegan butter into a small pot or pan over medium heat. Stir until melted and then bring the mixture to a boil. Turn off heat.
- Chop the pecans into small pieces and place them into a large mixing bowl. Add the filling and stir until the the pecans are well coated. Transfer the mixture to the crust.
- Bake the pie for 35-45 minutes. After 15 minutes, cover with tin foil to prevent the pecans from burning or darkening too much. Let cool for at least 1 hour before serving.
Commonly asked questions
Pecan pie doesn’t need to be refrigerated if being consumed within 24 hours otherwise, chill the pie for up 5 days.
Yes! Once cooled, place the pie in a large freezer safe bag and freeze for up 3 months.
This pie lasts for 5 days when refrigerated.
I think it’s safe to say that Fall is a popular time of year–the weather is cool but not cold, the leaves are changing colors and Thanksgiving is on it’s way! What’s not to love?
If you love this classic Thanksgiving pie, you will love some of these Thanksgiving inspired recipes:
If you are still reading this far, you definitely deserve some easy pecan pie and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Happy Baking!
The Best Vegan Pecan Pie Recipe
Equipment
- food processor or pastry cutter
- Rolling Pin
- mixing bowl
- small pot
Ingredients
- 1 ½ cups gluten-free all purpose flour or all purpose flour if not gluten-free
- ½ cup chopped vegan butter cold
- 1 tbsp coconut sugar
- ½ tsp salt
- 2-4 tbsp water
- plant milk for brushing as "egg wash"
Filling
- ½ cup coconut sugar
- ¾ cup maple syrup
- ¼ cup vegan butter
- 1 tsp vanilla extract
- 3 cups chopped pecans measured when chopped
Instructions
- To make the crust, in a food processor, pulse together the flour, and salt until combined. Add the butter and process until the mixture resembles coarse meal. Slowly add in a 2 tablespoons of cold water, pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tbsp. at a time, pulsing twice after each addition.
- Turn the dough out onto a floured work surface and shape into a disk. Cover in plastic wrap and chill for 30 minutes. Remove the dough from the refrigerator and let sit at room temperature for 5 minutes. Lightly flour work surface. Then use rolling pin to roll out dough into a 12-inch circle (about 1/8-inch thick). Gently transfer the dough to the pie dish and press it in. Trim the dough overhand and use it to cut out shapes or make a braid for the edge of the pie dough. Brush with almond milk and bake the pie crust for 7-8 minutes in a hot oven preheated to 350 F°. Be sure to fill the pie crust with a layer of tin foil and pie weights or rice to keep crust from bubbling up. Remove from oven and prepare filling.
- To make the filling, place the coconut sugar, maple syrup and butter into a small pot over medium heat. Stir until melted and smooth and then bring to a boil and then remove from heat and stir in vanilla. Place the chopped pecans into a large mixing bowl and top with coconut sugar mixture. Stir to coat each pecan and then transfer the mixture to the pie crust. Bake the pie for 45-55 minutes. Cover the pie with tin foil after 15 minutes of baking to ensure the pecans don't burn or brown too much.
- Let the pie cool for at least one hour before cutting into slices and serving. See notes for storage.
