Description
A rich, gooey, and naturally sweetened pecan pie that’s fully plant-based. This cozy dessert is made with a homemade vegan crust and a maple-sweetened filling—perfect for holidays or weekend baking.
Ingredients
Vegan Pie Crust:
- 1 ¼ cups all-purpose flour
- 2 teaspoons sugar
- ¼ teaspoon salt
- ½ cup vegan butter, cubed and cold
- 3–4 tablespoons ice cold water
Pecan Pie Filling:
- ½ cup light brown sugar
- ⅓ cup maple syrup
- ¼ cup oat milk
- ¼ cup melted vegan butter
- ¼ cup tapioca flour
- 2 tablespoons ground flaxseed
- 2 teaspoons vanilla bean paste or extract
- 1 ⅓ cups chopped pecans
- ⅓ cup vegan chocolate chips (optional; increase pecans to 1 ½ cups if omitted)
- Whole pecans to top (optional)
Instructions
- In a bowl, whisk flour, sugar, and salt. Cut in vegan butter until crumbly.
- Add ice water gradually until dough forms. Shape into a disc, wrap, and chill 30 minutes.
- Roll dough into a 12″ circle and press into a 9″ pie dish. Chill while prepping filling.
- In a bowl, whisk brown sugar, maple syrup, oat milk, melted butter, tapioca, flaxseed, and vanilla. Stir in chopped pecans and optional chocolate chips.
- Pour into crust. Arrange whole pecans on top if using.
- Bake at 350°F (175°C) for 50–60 minutes. Cool completely before slicing.
Notes
- Let pie cool fully for clean slices.
- Use tapioca or arrowroot for a stable, gooey filling.
- Make crust and filling ahead to simplify baking day.
- For extra richness, add a splash of bourbon to the filling.
- Prep Time: 25 minutes
- Cook Time: 55 minutes