Vegan Pecan Pie

Looking at a slice of pie with whipped cream on top and a fork holding a bite in front of it.

Everyone's favorite pie, this eggless pecan pie is made with simple ingredients and easy-to-follow instructions. You'll be enjoying it in no time!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 50

Resting time 30

Total Time 1 35

Servings

Calories 424kcal

Author Marly McMillen

Equipment

Ingredients

Foolproof Vegan Pie Crust

Pecan Pie Filling

5 tablespoons vegan butter
1 cup brown sugar
¾ cup corn syrup (see notes)
4 tablespoons cornstarch (see notes)
½ teaspoon salt
1 tablespoon rum (you can increase this to 2 tablespoons)
1 teaspoon vanilla
1 cup silken tofu (see notes)
2 cups whole pecans toasted*
coconut whipped cream , optional

Cups - Metric

Instructions

For the Vegan Crust:

Preheat oven to 350°F/175°C.
Prepare the pie crust, roll it out to about 1/8" thickness, and place it in a 9" pie pan. If you are not blind baking, refrigerate the crust until you're ready to add the filling.
To blind bake: Crimp the edges and use a fork to prick the bottom of the crust several times. Add a piece of parchment paper over the bottom of the crust topped with pie weights. Bake for 20 minutes until golden brown. Remove it from the oven and set it aside to cool.

For the Pecan Pie Filling:

In a saucepan, combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum, and vanilla and stir to combine.
In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined.
Add the pecans (reserving about 40 to 60 for the top**) and give it a few quick pulses to roughly chop the pecans.
Pour the filling into the pie shell.
Arrange the reserved pecans in concentric circles on top of the filling.
Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That's alright. Remove from the oven and allow to cool before serving.
Feel free to add a pie shield to prevent the crust from getting too dark.
Serve with Vegan Whipped Cream. Forks are nice too, but optional.

Notes

Toasting Pecans

Toast pecans on a baking sheet in your heated oven (350°F/175°C) for around 5 to 8 minutes. Be careful not to burn them.

Pecan Topping

For the photo above, I used 50+ pecans for the top of the pie. You may choose different patterns to adorn the top of your pie, requiring fewer pecans.

Crust

You can blind-bake the pie crust or not. Here are tips either way:

Either way, roll out the dough, transfer it to a pie pan, and crimp the edges.
Not Blind Baking — the crust will turn out a lighter shade of gold on the bottom. Once you've done the above step, cover the crust and refrigerate.
To Blind Bake — prick the bottom of the crust and lay a sheet of parchment paper on the bottom. Then add pie weights and bake for 20 minutes until the crust is golden brown. Set it aside to cool.

Tofu

I use extra-firm silken tofu, but it's not always easy to find (see the comments for more on this). You can use any form of silken tofu. You might also be able to use soft regular (non-silken) tofu. To learn more about tofu and the different styles, see my Tofu Buying Guide.

Whatever form of tofu you use, drain the packing liquid. There's no need to press it for this recipe.

Cornstarch

You can use between 2 to 4 tablespoons of cornstarch.

For a softer, gooey pecan pie filling — use 2 tablespoons.
For a firm pie filling — use 4 tablespoons.

Corn Syrup

If you don't want to use corn syrup, substitute it with maple syrup or agave nectar.

Nutrition