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This homemade vegan pecan pie is the holiday dessert my family looks forward to every year. With its maple-rich filling and toasty pecans, it melts into each forkful and feels just as decadent as the classic version but is entirely plant-based.
I discovered this recipe when searching for a vegan treat that could please my Southern grandmother. Now it is requested at every Thanksgiving and Christmas table.
Ingredients
- Chopped pecans: add classic crunch and buttery taste select fresh pecans for the best flavor and keep them sealed tight before use
- Pure maple syrup or agave: brings deep caramel notes to the filling choose real syrup not artificial blends
- Molasses or more maple syrup: adds complexity and a touch of old-fashioned flavor check for unsulphured molasses for the richest result
- Almond butter or vegan butter: binds and adds richness opt for a natural almond butter or a high quality vegan stick butter
- Ground flaxmeal with water: replaces eggs and gels the filling look for golden flax for a milder flavor and freshness
- Bourbon (optional): creates a bold and aromatic twist pick a bourbon you enjoy sipping for the best results
- Pure vanilla extract: elevates sweetness and rounds out the flavor use real vanilla extract if possible
- Salt: balances all the sweet notes select fine sea salt for easy mixing
- Mini chocolate chips (optional): for those who love a chocolatey finish go for a dairy free brand
- Whole pecan halves for garnish: give a gorgeous look to the pie surface choose unbroken pecan halves for the prettiest finish
- Pie crust: use your favorite nine inch vegan crust homemade or store bought just make sure it is thawed and ready to fill
Step-by-Step Instructions
- Prepare the Filling:
- Whisk together the chopped pecans maple syrup molasses almond butter flaxmeal and water bourbon vanilla and salt in a mixing bowl until well blended. If including chocolate chips fold them in gently. Refrigerate this mixture for at least thirty minutes so the flax can activate and thicken the filling. You will notice it is much firmer after chilling.
- Preheat and Prep the Crust:
- While your filling chills preheat your oven to three hundred fifty degrees Fahrenheit. Place your prepared pie crust into a nine inch pie dish if it is not already shaped. Set the dish on a baking sheet to catch any drips during baking.
- Assemble the Pie:
- Pour the cold filling mix into your prepared crust using a spatula to spread it to the edges. Artfully arrange whole pecan halves over the surface for a beautiful baked look and extra crunch.
- Bake the Pie:
- Transfer the pie to the center oven rack. Bake for thirty five minutes or until the center is just set but still slightly jiggly. Once baked do not open the oven door. Turn off the oven and leave the pie inside for ten minutes to slowly cool which helps the center finish setting without overbaking.
- Cool and Serve:
- After the oven rest remove your pie and let it cool completely on a wire rack at room temperature. This will set the texture perfectly and make slicing easier. For best flavor let the pie rest for at least one hour before serving.
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Pecans have always been my favorite part of this dessert. As a kid I would sneak the toasted toppers before the pie made it to the table. Now my little ones do the very same thing so I always garnish extra for snacking.
Storage Tips
Wrap leftover slices tightly and store in the refrigerator for up to four days. This pie also freezes well either whole or sliced. To freeze wrap in parchment then foil and thaw overnight in the fridge before enjoying.
Ingredient Substitutions
You can swap maple syrup with light corn syrup or golden syrup though maple brings unique depth. If you have a nut allergy sunflower seed butter works well instead of almond butter. For a gluten free version simply use your favorite gluten free pie crust.
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Serving Suggestions
Serve just as it is or add a scoop of vanilla non dairy ice cream for a classic old school touch. A dollop of coconut whipped cream and a dusting of cinnamon also dress up each slice to festive perfection.
A Bit of Pecan Pie History
Classic pecan pie is a southern tradition thought to have originated in Texas. Swapping out eggs for flaxseed makes this a treat everyone at the table can share regardless of dietary needs while still tasting every bit as nostalgic.
Frequently Asked Questions
- → How can I thicken the pie filling without eggs?
Ground flaxmeal mixed with water creates a natural gel that helps bind and thicken the filling, giving the dessert a classic texture.
- → Can I substitute maple syrup with another sweetener?
Yes, you can use agave or extra maple syrup for a similar sweetness profile. The flavor will slightly vary but remains delicious.
- → What crust works best for this pie?
A 9-inch standard or homemade vegan crust bakes up beautifully, providing support for the gooey, nutty filling.
- → Is bourbon necessary for the flavor?
Bourbon is optional; it adds warmth and depth but can be left out for an alcohol-free version.
- → How do I store leftovers?
Store cooled pie covered in the refrigerator for up to four days. Enjoy cold or gently warmed.
- → Can I add chocolate chips to the filling?
Adding mini chocolate chips gives the pie a rich, decadent touch. Fold them in before baking if desired.