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The Best Vegan and Gluten Free Pecan Pie

This easy-to-make pie is like a butterscotch pecan party in your mouth! You would never guess in a million years that it's vegan and gluten free. It's the perfect pie for any holiday party or Thanksgiving table.
Prep Time15 mins
Cook Time45 mins
Resting/Chill Time4 hrs
Total Time5 hrs
Servings: 1 pie

Ingredients

  • One Prepared Pie crust (the sides of the pie pan need to be at least 2 inches tall)
  • 1 1/3 cup Canned Coconut Milk be sure to shake can well before opening, and then stir well before measuring.
  • 6 Tb Corn Starch (48 g) nonGMO, if possible
  • 4 Tb Non-Dairy Butter (I used Earth Balance)
  • 1/2 cup Maple Syrup
  • 3/4 cup Light Brown Sugar
  • 1 tsp Salt
  • 1 Tb Bourbon (optional but recommened)
  • 2 tsp Vanilla Extract
  • 1 1/4 cup Pecans (140 g) whole or pieces - up to you!

Instructions

  • Prepare my recipe for The Best Gluten free and Vegan Pie Crust in a pie pan with sides at least 2 inches tall. Recipe is below.
  • Afterwards, keep that oven on at 350º
  • In a small bowl, combine the cornstarch and coconut milk.  It's ok if there are some remaining small lumps.
  • In a saucepan on the stove, combine the non-dairy butter, maple syrup, brown sugar, and salt and whisk continuously until the butter is melted. Then, bring the mixture to a low simmer.
  • Next, add the coconut milk / cornstarch mixture as well as the bourbon and continue to whisk until completely smooth and the mixture starts to thicken and bubble around the edges, about 4-5 minutes. It's important that you continue whisking and never walk away during this process. Do not add in the vanilla extract just yet!
  • As soon as it starts to bubble, immediately remove the mixture from heat and then stir in the vanilla extract.
  • Pour this luscious filing into your prepared pie crust.
  • Carefully place your whole pecans on the surface in any design that you like.  Alternatively, you can chop the pecans and carefully spread them evenly across the surface.
  • Bake this pie in your preheated oven for 35-45 minutes or until it's very bubbly and there is very little giggle in the middle.
  • Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely, about 3-4 hours.
  • Chill in the fridge for at least an hour.. This will allow for perfect and precise pie slices.  If you're in a hurry, place the cooled pie in the freezer for 30 minutes instead.  Afterwards, the pie can sit at room temperature.
  • Enjoy with my 2-ingredient vegan whipped cream or any non-dairy ice cream!

Notes

  • When it comes to whiskey, you don't need anything complicated - something along the lines of Jameson will do! 
  • When shopping, make sure to purchase canned full fat coconut cream found in the baking aisle (not lite coconut cream or coconut milk in the nondairy milk section.)
  • When making the filling, continue whisking JUST until it starts thicken, do not walk away!
  • Be sure to remember to add the vanilla extract right after you remove the pie filling from the heat.
  • Soak your saucepan in warm or hot water as soon as you empty the pie filling into the crust - this will make clean up a lot easier.