Vegan Pecan Pie Recipe: Tips for Making Vegan Pecan Pie

Pecan pie is a classic Southern dessert featuring whole and chopped pecans in a creamy sweet filling. Traditional non-vegan pecan pie recipes call for butter and eggs. Still, you can make a dairy-free, egg-free version using substitutes like sweetened condensed coconut milk, vegan butter, and flaxseed. Replace the usual corn syrup and brown sugar with date syrup for a pecan pie with deep flavor and less refined sugar.

Simply replace the pie shell with a gluten-free crust to make a gluten-free version. Stir dark chocolate chips into the filling before baking to make vegan chocolate pecan pie.

Here’s how to make a traditional pecan pie that’s full of flavor and free of animal products:

1. 1. Soak the ground flax. The “flax egg” is one of the greatest vegan baking techniques. To make this homemade vegan egg replacer, soak ground flaxseed in warm water until it takes on the sticky consistency of egg whites. Alternatively, use cornstarch, tapioca starch, or arrowroot as eggless binding agents.
2. 2. Chop the pecans. You’ll use a few pecan halves around the rim of the pie as decoration, but using a base of chopped pecans makes the pie extra nutty yet easy to slice through. To chop pecans quickly, pulse them in a food processor until they reach the desired consistency.
3. 3. Use sweetened condensed coconut milk. For a caramelized-dairy flavor without the dairy, try sweetened condensed coconut milk. Plain canned coconut milk won’t have the same viscosity or sweetness as the condensed version.
4. 4. Try date syrup. A tangy alternative to maple syrup, date syrup is a sugar substitute made by processing raw dates into a thick syrup. If you can’t find the syrup, make this natural sweetener by soaking pitted dates with just enough hot water to cover for about one hour, then blending them thoroughly to make a thick syrup.
5. 5. Finish with flaky sea salt. A bit of salt goes a long way in balancing the gooey sweetness of the pecan pie filling. Choose a flaky version and sprinkle it on the pie after baking for a satisfying crunch.

Because this pie contains mostly shelf-stable ingredients, it lasts a bit longer than egg- or dairy-based pies. Still, proper storage is essential: Store pecan pie in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.

Bring your refrigerated pecan pie up to room temperature before serving, or warm it slightly in a microwave or toaster oven and add a dollop of your favorite vegan vanilla ice cream or coconut whipped cream. This classic Thanksgiving dessert is an excellent option to make ahead, saving room in the oven on the holiday itself.