Pecan pie is a true American classic.
There’s something undeniably satisfying about the combination of pecans and gooey syrup.
Our vegan version is crunchy, it’s devilishly sweet and it’s a real winner.
But be warned…you’ll find it difficult not to gobble this all down in one go!
We add a touch of cinnamon for a cheeky So Vegan twist, but otherwise we rely on classic pecan pie ingredients to create this truly epic dessert.
Things to know:
- It’s important to find good quality full-fat coconut milk, otherwise the cream might not set at the top of the tin. We only use the thick coconut cream in our caramel mixture. If you add coconut water from the tin then the consistency will be too wet and the mixture won’t set.
- It’s best to leave the pie to cool slightly before serving, at least until it has set.
Roxy & Ben
For the pie crust:
- 250g (8.8oz) plain flour, plus extra for dusting
- 120g (4.2oz) vegan margarine
- 1 tbsp light brown sugar
For the filling:
- 60g (2.1oz) dairy-free margarine
- 150g (5.3oz) light brown sugar
- 4 tbsp cornflour (cornstarch)
- 4 tbsp maple syrup
- 1 x 400g (14.1oz) tinned full-fat coconut milk
- 130g (4.6oz) pecans, plus extra for decoration (we use 40)
- 2 tbsp ground flaxseed
- 1/2 tsp cinnamon powder
- 1 tsp vanilla extract
To serve (optional):
- dairy-free vanilla ice cream
- Pour 2 tablespoons of water into a small bowl and place it in the freezer. Then place the tin of coconut milk in the fridge.
- Meanwhile, add the pie crust ingredients to a food processor and blend until the texture is crumbly. Remove the water from the freezer and add the cold water to the food processor, then process all the ingredients again until fully combined. Remove the pastry from the food processor, shape it into a ball, wrap in baking paper and refrigerate for 30 minutes.
- Preheat the oven to 180°C fan / 400°F.
- Generously dust a worktop and rolling pin with flour. Remove the pastry from the fridge, then roll it out until it’s approximately 0.5cm thick and a few cm wider than the tart tin on all sides.
- Wrap the pastry around the rolling pin, then lay it over a 9" tart tin. Push the pastry in on all the sides and trim any excess pastry with a knife.
- Prick the base of the pastry a few times with a fork, then line the base with some baking paper and pour a handful of of rice on top. Blind bake the pastry in the pre-heated oven for 20 minutes.
- Meanwhile, to prepare the filling, melt the margarine, brown sugar, maple syrup and cornflour in a pan on a medium heat. Bring the mixture to the boil, then reduce the heat and simmer for 2 minutes. Remove the pan from the heat and add the flaxseed, cinnamon powder and vanilla extract. Roughly chop the pecans and add them to the pan. Open the tin of coconut milk and scoop out the coconut cream that has set at the top of the tin, and add it to the pan (save the leftover coconut water for another recipe or smoothies). Stir the pecan filling until all of the ingredients are fully combined.
- Remove the base from the oven and discard the rice and baking paper. Then pour the pecan filling inside the pastry and decorate with additional pecans. Bake for 20-25 minutes or until the filling looks set and slightly cracked.
- Remove the pecan pie from the oven and leave it to cool before serving.
- To serve, top each slice with dairy-free ice cream. Yum!
Did You Make This Recipe?
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what can you sub for corn flour?
Hi Nancy, you can use cornstarch if you are in the US otherwise you could add plain flour instead but you will probably need to add a bit more than the recipe calls for. Hope this helps. Thanks, Roxy
Okay 2 questions:
do you mean corn starch?
I only see you putting in the soldified coconut milk (the cream) from the can. So is that all you use regarding the coconut milk.
I’m dying to try this. Haven’t had Pecan pie in 10 years.
HI Bridget, yes you can use cornstarch in place of cornflour. They are the same thing just named differently in the US and the UK. Regarding the coconut milk, yes we only use the solidified cream part. Hope you like the recipe Roxy xx
Can I sub something in for the vegan margarine?
We haven’t tested alternative ingredients, sorry!
Looked so good so i decided to try it but found the recipe to be si unprecise so it ended up in trash:( first of all, the recipe says brown sugar so i used regular one and them i saw all of sudden your is powdered sugar. Further more, seems like this recipe requires coconut cream and not coconut milk as stated in the recipe. I poured a can of coconut milk and it turned out sooo watery I then tried to fix it with more starch but it was a disaster :(( so you must have 400 g full fat coconut cream if you want this to work. I really love your recipes but please be more precise. Just saw the ragu lasagne recipe and dont see any instructions for the mushrooms 🙁
Hey Jovana, sorry to hear the recipe didn’t work for you. We didn’t use powdered sugar in this recipe. It might be the cornflour (cornstarch) that you are looking at in the video? Regarding the coconut cream we use a tin of full fat coconut milk that we place in the fridge to set the cream (as mentioned in the method). You’ll need to ensure that you are using a good quality tin of coconut milk so that the cream sets. Hope this helps. Thanks, Roxy
Hello, I was going to make this for Christmas. I noticed the filling is quite oozy, is that how it is at room temp? I would prefer a more set pie that slices more easily and doesn’t ooze out of the sides too much without refrigerating (we would want to serve at room temp or slightly warmed). Is there a way we can alter the recipe or cooking time for this? Thanks.
Hi Claire. It sounds like you added too much liquid to the mixture, so maybe you added some of the coconut water from the tin as well? Did you use the thick coconut cream which sets at the top of the tin? It’s important to only use the thick cream otherwise the consistency will be very different – check out the video to see what we mean. Thanks 🙂
Sorry but your pie ruined my Xmas. It was totally liquid in the middle. Hubs says it’s delicious anyway.
Hi Kelikaneki, did you use a good quality tin of coconut milk? It needs to have a high fat content so that the cream sets at the top of the tin and we only use the cream part (you can see us do this in the video). Hope this helps. Roxy
I tried the recipe and it was awesome, I was wondering if you had any ideas of what I can do with the coconut water left in the tin after using the thick creamy part. I’m not really into smoothies so much!
Thanks so much and congratulations for little Maya <3
Is this recipe freezable?