Eggless Pecan Pie
Pecan pie is one of those deeply satisfying Southern classics — sticky, buttery, and loaded with toasty nuts in a flaky crust — and this version proves you don't need eggs to nail it. The secret is a flaxseed gel made by stirring ground flaxseed and water together until it thickens into a binder that holds the filling beautifully through a long, slow bake. Combined with corn syrup, packed brown sugar, melted butter, and a touch of vanilla, the filling sets into that glossy, caramel-rich texture that makes pecan pie so irresistible. A small amount of cornstarch gives the filling extra structure, so when you slice into it after the full two-hour cool, it comes out clean and picture-perfect. The pecans get scattered over the crust first and naturally float to the top during baking, creating that gorgeous, layered look without any fuss. This recipe makes 8 generous slices, so it's ideal for a holiday table or any gathering where you want to impress without anyone suspecting a thing was swapped out.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 1 store-bought or homemade 9-inch pie crust, unbaked
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!