Vegan Pecan Pie

Total time3 hr 20 min

Prep time25 min

Cook time55 min

Toasted pecan halves settle into a glossy, caramel-toned filling built on corn syrup and brown sugar, thickened with a cornstarch slurry and rounded out with vanilla and a pinch of salt. That flaxseed gel isn't just a technique flourish — it's doing real binding work, giving the custard its signature slow, gentle wobble before it firms up into clean, sliceable wedges. The crust comes together the classic way, worked into coarse, pea-sized crumbs and chilled until it rolls out flat and holds a crisp, flaky edge once baked. Every pecan half gets suspended in that deep amber filling as it bakes, so each slice is packed edge to edge with toasted nutty crunch. It's a rich, showstopping dessert that fits neatly into a vegan spread, and it's the kind of make-ahead pie that only gets better once it's had a couple of hours to cool and set.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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½ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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