Vegan Southern Pecan Pie

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Vegan Southern Pecan Pie

This homemade vegan southern pecan pie is a must-have dessert for the holiday season. A healthier and easy one bowl recipe for making vegan pecan pie. With an ooey gooey filling with no corn syrup, no eggs or refined sugar. Rich, decadent and full of delicious flavor. The perfect combination of sweet and salty.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American, Southern

Diet: Vegan

Servings: Slices

Calories: 376kcal

Author: Nija Clark

Ingredients

Crust - or pre-made pie crust.

1 cup All-purpose Flour
2 teaspoon Sugar
¼ teaspoon Salt
½ cup Vegan butter cold and cut into small cubes
2-2 ½ tablespoon Cold water

Filling:

1 cup Pure maple syrup
1 cup Chopped pecans
¼ cup Ground flaxseed meal
3 teaspoons Cornstarch mix with 3 teaspoons of water to make slurry.
1 tablespoon Molasses
4 tablespoon Vegan Butter melted
1 teaspoon Vanilla extract
1 teaspoon Vanilla Bean paste
¼ teaspoon Nutmeg
⅛ teaspoon Cinnamon
¼ teaspoon Salt

Garish

⅔ cup Pecan halves for decorative topping, optional

Instructions

Prepare Vegan Pie Crust  

To make the pie crust. Whisk together the flour, sugar, and salt in a medium bowl.
1 cup All-purpose Flour, 2 teaspoon Sugar, ¼ teaspoon Salt
Cut the vegan butter into the dry ingredients until it forms small crumbs. Add 2 tablespoon of cold water and stir. If it seems too dry or crumbly, add another ½ tablespoon cold water. Form into a ball then press into a disk.
½ cup Vegan butter, 2-2 ½ tablespoon Cold water
Wrap it in plastic wrap and refrigerate for 30 minutes.
Flour and grease a 9 inch pie pan. Set aside.
Once chilled, roll the dough out on a floured surface into a 10-inch circle. Place in the floured and greased pie pan, trimming the excess dough and fluting the edges. Place in refrigerator.

Make The Pie Filling:

In a mixing bowl, combine the maple syrup, flaxseed meal, molasses, water, melted vegan butter, vanilla, nutmeg, cinnamon and salt in a medium bowl. Cover and refrigerate for 30 minutes until thickened.
Preheat oven to 350°F degrees.
1 cup Pure maple syrup, ¼ cup Ground flaxseed meal, 3 teaspoons Cornstarch , 1 tablespoon Molasses, 4 tablespoon Vegan Butter, 1 teaspoon Vanilla extract, 1 teaspoon Vanilla Bean paste , ¼ teaspoon Nutmeg, ⅛ teaspoon Cinnamon , ¼ teaspoon Salt
After the 30 minutes remove from refrigerator and stir in the 1 cup chopped pecans.
1 cup Chopped pecans
Pour the filling into the cold pie crust.
Top with pecan halves if desired, then bake in the preheated oven for 50-55 minutes. Cover the crust with aluminum foil or a pie shield about 30 minutes in if browning too quickly.
⅔ cup Pecan halves
The filling will not be completely set; it will get firmer as it cools. Let it cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours, overnight is even better before serving to allow the filling to set before serving!

Notes

Make ahead: To give the pie filling a chance to completely set it is best to make at least a day in advance. You can make up to two days in advance.
Premade and/or Gluten-free: We love to use Whole Wholley store bought pie crust which is vegan and gluten-free to make this recipe even easier to prepare.
Cornstarch alternative: Tapioca starch can be substituted.
We have not tested this recipe using corn syrup and would not recommend using in this recipe.

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