Vegan Pecan Pie with Maple and Brown Rice Syrup

Perfectly sweet, nutty and caramelized! This vegan pecan pie is sweetened with brown rice syrup and maple syrup (as an alternative to traditional corn syrup). Enjoy every bite of this sweet and decadent pecan pie!

Course Dessert

Cuisine soy-free

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 596kcal

Author Hannah Sunderani

Ingredients

2 9-inch frozen pie crusts (vegan) thawed (*details in instructions)

Filling

3 tbsp ground chia seeds (or ground flax seeds)
2/3 cup water
3/4 cup brown rice syrup
2 tbsp maple syrup
1 tbsp blackstrap molasses
1/4 cup vegan butter melted
1/3 cup brown sugar
2 tbsp arrowroot starch
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp fine sea salt
2 1/2 cup chopped pecans

Instructions

Preheat oven to 350F/180C. Line a baking sheet with parchment paper. Remove the pie crusts from the freezer.
Using your own 9-inch pie dish (for a homemade look), let one of your pie crusts thaw in your pie dish (20 minutes). Mould it to the bottom of the dish when thawed. Then use the second pie shell to build up the walls of your dish, peeling pieces as needed. (You might not need the whole pie shell for building the walls).
Make the flax eggs: combine ground flax and water in a small bowl and whisk to combine. Let stand for 10 minutes to thicken.
Prepare the filling: In a medium mixing bowl combine the brown rice syrup, maple syrup, molasses, melted butter, brown sugar, arrow root starch, vanilla extract, cinnamon, salt, and flax egg. Blend together with a hand mixer on medium speed until well combined, about 1 minute. Then, fold in the chopped pecans and stir well.
Place the pie crust on the paper-lined baking sheet and pour the filling into the pie crust. (This will catch any over spill). Bake for 30 minutes. Remove the pecan pie from the oven and cover the top with tin foil. Place back in the oven to bake until the filling has set, and the inside is a little wiggly, 30 to 35 more minutes. Let the pie cool completely.

Video

Notes

How long does this vegan pecan pie keep?

This recipe will keep at room temperature for up to 5 days. Which means that can make this pecan pie a day or two in advance of serving. Wohoo!

Can you freeze this vegan pecan pie recipe?

Absolutely! This pie can be frozen for up to 2 months. Cover in plastic wrap and parchment paper and store in an air-tight container. Let thaw completely before serving.

(It's helpful to thaw two pie dishes when using your own-pie dish as the store bought ones run small. Allow the second pie dish for building up the walls and for any "patch work" that might be needed when transferring it to your own dish. I also like to double up the sides so they're extra thick.)

Can you replace the brown rice syrup with something else?

Yes! You can replace brown rice syrup with corn syrup in this recipe as a 1:1 substitute. If you are using corn syrup then omit the 2 tbsp of maple syrup. (The maple syrup is used for thinning, which isn't necessary for corn syrup as it's already thinner than brown rice syrup).

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