Vegan Maple Pecan Pie
Rich, gooey, and packed with toasted pecans, this pie delivers everything you want from a classic Southern dessert — without a single egg, dairy butter, or drop of cream in sight. The secret to that luscious, caramel-like filling is a combination of full-fat coconut milk, pure maple syrup, and brown sugar, cooked down with cornstarch until it thickens into something genuinely silky and indulgent. Vegan butter stands in seamlessly for the traditional dairy version, both in the flaky from-scratch crust and stirred into the warm filling for extra richness. The result is a pie that sets up beautifully as it cools, slicing cleanly into eight generous pieces that look like they came straight from a bakery. If you've ever been skeptical that plant-based baking can hit the same nostalgic notes as the original, this is the recipe that will change your mind. It's a showstopper for holiday tables, potlucks, or any occasion where you want to impress a crowd — no one will be asking what's missing.
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 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.
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