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Vegan pecan pie slice on white plate with fork.
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5 from 5 votes

Vegan Pecan Pie

A sweet and nutty pecan pie that is simple to make with a caramel-like consistency! Your guests will never know it's vegan, and made with a gluten-free crust!
Prep Time20 mins
Cook Time25 mins
Chill3 hrs
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 280kcal
Author: Alison Corey

Ingredients

Instructions

  • Preheat oven to 350 F. Over medium heat melt butter. Add the organic brown sugar. Whisk together until the brown sugar is melted and golden brown in color. Add the maple syrup, vanilla extract, salt, and nutmeg. Whisk together until combined.
  • In a small bowl, whisk together the coconut milk and corn starch.
  • Quickly whisk in the coconut milk and corn starch into the saucepan over medium heat. Then remove from heat.
  • Spread the chopped pecans evenly on the bottom of the pie crust.
  • Pour the the filling over the pecans, use a spatula to spread evenly.
  • Add the pecan halves around the edge of the pie for decoration (optional).
  • Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling. After about 15 minutes cover the edges of the pie crust with aluminum foil to avoid the edges from burning.
  • Remove from the oven and allow to cool at room temperature for 1 hour. Then transfer to the refrigerator to chill for 2-3 hours before slicing and serving.

Video

Notes

Tips for Making Vegan Pecan Pie
  • Whisk together the coconut milk and corn starch before getting started on melting the butter and sugar. That way it is ready to pour into the mixture as soon as the other ingredients have melted and come together.
  • Once you've whisked in the coconut milk with the corn startch, remove it from the heat. Leaving in over the heat will cause the filling to harden and make it difficult to pour into the pie pan.
  • Be sure to allow the pie to chill for a minimum of 2 hours before serving.
  • Allow the pie to come to room temperature before cutting and serving.
  • Will keep in the refrigerator for up to 4 days. 

Nutrition

Calories: 280kcal | Carbohydrates: 27g | Protein: 2g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 187mg | Potassium: 155mg | Fiber: 2g | Sugar: 22g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg