Vegan Pecan Pie Recipe | Easy Vegan Thanksgiving Recipe
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Turning the traditional pecan pie recipe into a vegan approved dessert is not just 'pie in the sky' talk here. This delightful, down-to-earth dessert is easily achievable AND it's heavenly!
Recipe type: Dessert
Cuisine: American
Serves: 1
  1. Preheat oven to 350°F with a baking sheet on middle rack.
  2. If using a vegan dough, roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork.
  3. Chill until firm, at least 30 minutes (or freeze 10 minutes).
  4. If using s store bought shell, thaw for 15 minutes and pierce shell with fork all over.
  5. Preheat oven to 375F, and cook empty shell for 12 minutes. Set aside.
  6. Meanwhile, melt butter in a small heavy saucepan over medium heat.
  7. Add coconut sugar, whisking until smooth.
  8. Remove from heat and whisk in brown rice syrup, crackers, vanilla, zest, and salt. Lightly mix flax eggs in a medium bowl, then whisk in brown rice syrup mixture.
  9. Put pecans in pie shell and pour brown rice syrup mixture evenly over them.
  10. Bake pie sitting on baking sheet until filling is set, 50 minutes to 1 hour.
  11. Cool completely.
Recipe by The Edgy Veg at