• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
Mini Pecan Pies
Mexican Salad Bowl
One Pan Gnocchi Pesto Bake
Cauliflower Schnitzel
Turmeric Latte
Sweet + Sticky Brussels Sprouts Noodles
Roast Potato Swirl
Harissa Aubergine + Pisto Traybake
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Desserts

Pecan Pie

by Ben, So Vegan March 15, 2019November 30, 2021
March 15, 2019November 30, 2021
Vegan Pecan Pie

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!

Vegan Pecan Pie

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.

Enjoy!

Roxy & Ben

Vegan Pecan Pie

Pecan Pie

Pecan Pie 😍
Full recipe: sovegan.co/pecan

Posted by So Vegan on Friday, 15 March 2019

Pecan Pie

Serves: 8 people Prep Time: 20 minutes, plus cooling Cooking Time: 40 minutes 40 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

For the pie crust:

  • 250g (8.8oz) plain flour, plus extra for dusting Vegan Pecan Pie
  • 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

Method

  1. 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.
  2. 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.
  3. Preheat the oven to 180°C fan / 400°F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Remove the pecan pie from the oven and leave it to cool before serving.
  10. To serve, top each slice with dairy-free ice cream. Yum!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
14 Comments
2
FacebookTwitterGoogle +Pinterest
Previous post
Mushroom Dhal
Next post
Sweet Potato Goodness Bowl

You may also like

Mini Pecan Pies

March 6, 2023

Miso Chocolate Chip Cookies

September 13, 2022

Rum + Raisin Banana Bread

August 24, 2022

Chocolate Hummus

May 23, 2022

Vegan Tiramisu

May 4, 2022

Maple + Pecan Baklava

April 12, 2022

Chai Cake With Buttercream Frosting

February 23, 2022

Orange + Chocolate Pudding

December 15, 2021

Chocolate Babka

November 14, 2021

4 Ingredient Mango Sorbet

April 29, 2021

14 Comments

nancy March 27, 2019 - 8:27 pm

what can you sub for corn flour?

Reply
Roxy, So Vegan May 9, 2019 - 9:59 am

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

Reply
Bridget May 4, 2019 - 1:16 am

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.

Reply
Roxy, So Vegan May 9, 2019 - 9:56 am

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

Reply
Emma November 14, 2019 - 1:12 pm

Can I sub something in for the vegan margarine?

Reply
Ben, So Vegan January 2, 2021 - 4:58 pm

We haven’t tested alternative ingredients, sorry!

Reply
Jovana November 30, 2019 - 2:06 pm

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 🙁

Reply
Roxy, So Vegan December 9, 2019 - 10:32 am

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

Reply
Claire December 21, 2019 - 3:05 am

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.

Reply
Ben, So Vegan January 2, 2021 - 4:54 pm

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 🙂

Reply
Kelikaneki December 26, 2020 - 4:29 am

Sorry but your pie ruined my Xmas. It was totally liquid in the middle. Hubs says it’s delicious anyway.

Reply
Roxy, So Vegan January 2, 2021 - 4:54 pm

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

Reply
Alicia March 14, 2021 - 2:54 pm

Hello !
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

Reply
LauraLou November 12, 2022 - 3:07 pm

Hi,
Is this recipe freezable?
TIA!

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 2

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 3

    Ultimate Vegan Chilli

    January 4, 2021
  • 4

    Homemade Pea Milk

    May 19, 2020
  • 5

    Super Simple Dhal

    July 7, 2017

Tweets

We're feeling very proud to be featured in the @FlutterDev showcase, which includes some of the best cross-platfro… https://t.co/D1l5XgG8P3

15-Nov-2022

Reply Retweet Favourite
New baklava recipe dropping very soon. Keep those eyes peeled 👀 https://t.co/YDQNb2dbQV

05-Apr-2022

Reply Retweet Favourite
We're slightly too obsessed with sweet potato. Here we put them to work with bulgur, chickpeas and spices to create… https://t.co/6U38ImfOLd

03-Feb-2022

Reply Retweet Favourite
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact