Eggless Vegan Maple Pecan Pie

Total time3 hr 25 min

Prep time30 min

Cook time55 min

This pie leans into a silky, custard-like filling built from full-fat coconut milk, pure maple syrup, and brown sugar, thickened on the stovetop with cornstarch until it turns glossy and coats a spoon in a clean ribbon. A swirl of vanilla and a pinch of salt round out the flavor before a generous layer of pecan halves gets folded in and set into a flaky, hand-crimped crust. Baked until the edges turn deep golden and the center barely jiggles, then cooled until the filling firms into that perfect sliceable set, this is classic pecan pie texture through and through — rich, gooey, and studded with toasted nuts in every bite. It's an easy make-ahead dessert for a holiday table, and it's a genuinely solid option if you're keeping things egg free without sacrificing that traditional pecan pie experience. Slice it once fully cooled for the cleanest cut and the best contrast between the crisp crust and that dense, maple-forward filling.

About Fig

Fig 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 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
½ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the filling

1 can (13.5 oz) full-fat coconut milk
¾ cup pure maple syrup
¾ cup packed light brown sugar
3 tbsp cornstarch
2 tbsp vegan butter
2 tsp vanilla extract
½ tsp salt
2 cups pecan halves

Instructions

1
In a mixing bowl, whisk together the flour and salt. Add the cold cubed vegan butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed — stop before it becomes sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the 9-inch pie dish, gently press it into the bottom and sides, and trim the overhang to about 1 inch. Fold the edge under itself and crimp as desired. Refrigerate the lined dish 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!