Eggless Pecan Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

4.6

(12)

Pecan pie is one of those deeply satisfying Southern classics — sticky, buttery, and packed with toasty nuts in a flaky homemade crust — and this version proves you don't need eggs to pull it off beautifully. The secret is a flaxseed gel made by stirring ground flaxseed into water and letting it thicken for ten minutes, which gives the filling the structure and binding that eggs would normally provide. A cornstarch slurry works alongside it to help the filling set up firm and sliceable once the pie cools completely. The base is a from-scratch butter crust that comes together with just flour, salt, cold butter, and ice water — simple, reliable, and genuinely flaky. After baking low and slow at 350°F until the edges are set and the center has just a gentle wobble, the whole thing needs a full two hours to cool before you cut in, and that patience is absolutely worth it. This recipe makes 8 generous slices, so it's a natural fit for holidays, potlucks, or any occasion where you need a showstopper dessert that happens to skip the eggs entirely.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 tbsp ground flaxseed
5 tbsp water
1 cup light corn syrup
¾ cup packed light brown sugar
3 tbsp unsalted butter
2 tbsp cornstarch
2 tbsp cold water
1 tsp vanilla extract
¼ tsp salt
2 cups pecan halves

Instructions

1
In a mixing bowl, whisk together the flour and 1/2 tsp salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is still crumbly. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.

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