Vegan Pecan Pie

Recipe by Nicole Rucker

This ooey-gooey vegan pecan pie has everything you wish for in a nut pie — tons of toasty pecans bound together in a rich, sweet syrup and cradled in a flaky crust — but without any eggs or dairy. Instead, cornstarch functions as the egg-like binder and coconut cream plays the role of butter. If you don’t tell your guests this is vegan, no one will ever know (but the vegans will thank you!).  

20 mins
45 to 55 mins
3 hrs 40 mins
one 9" pie
Vegan Pecan Pie - select to zoom
Vegan Pecan Pie - select to zoom
Vegan Pecan Pie - select to zoom


Prevent your screen from going dark as you follow along.
  1. To prepare the vegan pie crust: On a lightly floured surface, roll out the dough with a rolling pin, adding more flour as needed. If the dough begins to crack, allow it to warm up at room temperature for several minutes and then continue to roll. The final dough should be about 11" to 12" in diameter and about 1/8" thick.  

  2. Transfer the rolled-out dough to a 9" metal pie pan and crimp as desired. Dock the dough with a fork to reduce the risk of puffing during the prebake. Place the prepared crust in the freezer and chill for at least 2 hours. 

  3. When you’re ready to bake, preheat the oven to 400°F. 

  4. Line the frozen pie shell with parchment and fill the pie shell to the top with pie weights or dried beans.   

  5. Bake the crust until the edge is lightly browned and the parchment releases easily from the bottom, about 20 minutes. Carefully use the parchment to remove the weights from the pan, then return the empty pie crust to the oven until the bottom is matte and no longer looks wet, about 3 to 5 minutes. Set the crust aside to cool.  

  6. Reduce the temperature of the oven to 350°F. 

  7. To make the filling: In a small bowl or liquid measuring cup, combine the cornstarch and water until no lumps remain. (This is called a “slurry,” and helps bind the pie filling.) 

  8. Place the slurry and all the filling ingredients except for the pecans and chocolate in a blender; blend on medium until well combined. Alternatively, place the ingredients in a large mixing bowl and use an immersion blender to combine.    

  9. To assemble the vegan pecan pie: Once the pie crust is cool, sprinkle the toasted pecans and chopped chocolate across the bottom of the pie shell. 

  10. Add the filling to the pie shell and use a spoon or offset spatula to nudge the chopped pecans and chocolate so that they’re evenly dispersed in the pan.  

  11. Place the whole pecans on top of the pie in a ring around the outer edge of the filling, taking care not to submerge them.  

  12. Place the pie on a parchment-lined baking sheet and bake for 45 to 55 minutes, until the filling is set 2" in from the edge and some of the filling is bubbling at the outer edge of the pie. The center should still be wobbly.  

  13. Remove the pie from the oven and let cool for 2 hours on a wire rack; the center will finish cooking as the pie sits. 

  14. To serve: Garnish the pie with non-dairy whipped cream, if desired. Serve slices warm, at room temperature, or chilled.  

  15. Storage instructions: Store any leftover vegan pecan pie in the refrigerator, well-wrapped, for up to 1 week.  

Tips from our Bakers

  • If you don't have Pumpkin Pie Spice on hand, use 1/4 teaspoon cinnamon and 1/4 teaspoon ginger. Add a pinch of nutmeg and a small pinch of allspice, if desired.

  • Use your choice of dark chocolate (e.g. bittersweet, semisweet, etc.); just be sure it's dairy-free if the pie needs to be vegan.

  • To toast pecans: Spread nuts in a single layer on a baking sheet and bake in a 350°F oven for 12 to 15 minutes, until fragrant and light brown. Stir once halfway through baking to ensure even toasting.