Dairy Free Eggless Pecan Pie

Total time3 hr 15 min

Prep time20 min

Cook time55 min

This eggless take on pecan pie swaps the usual egg-heavy filling for a glossy, flaxseed-thickened base that sets up just as rich and sliceable as the classic version. Corn syrup and brown sugar melt together into a deep caramel-like syrup, then get whisked with cornstarch and a splash of vanilla for that signature gooey, custardy texture. Two full cups of pecan halves go in before baking, so every slice is loaded with toasted, buttery-tasting crunch from edge to edge. As it bakes, the pecans rise to the top and form that classic crackly, caramelized crust while the filling underneath turns dense and jammy. It cools into clean, sturdy slices that hold their shape on the plate — no runny centers here. This one's a great pick for a dairy free dessert table, especially around the holidays when a good pecan pie is non-negotiable.

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Ingredients

8 servings

For the crust

1 store-bought or homemade 9-inch pie crust, unbaked
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For the filling

3 tbsp ground flaxseed
9 tbsp water
1 cup light corn syrup
¾ cup packed light brown sugar
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tsp cornstarch
1 tsp vanilla extract
½ tsp fine salt
2 cups pecan halves

Instructions

1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
2
Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.

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