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4.5

Amazing Pecan Pie

What you need: 

1/2 cup raw sugar
1/2 cup brown sugar
2 tablespoons flour
4 tablespoons nondairy milk (I use soy)
2 egg substitutes (I use Bob's Red Mill substitute)
8 tablespoons vegan butter, melted (I use Earth Balance)
1 teaspoon vanilla
1 cup pecans
1 9" unbaked pie crust

What you do: 

1. Preheat oven to 375 degrees Fahrenheit. Mix ingredients. They come out watery.
2. Pour into the pie shell. Place on a cookie sheet and put into the oven for 20 minutes.
3. Reduce oven temperature to 275 degrees Fahrenheit. Bake for 20 minutes or longer.
4. Check, center should be slightly soft, but if it seems too watery, bake for 20 more minutes.
Source of recipe: This recipe was inspired by a recipe I got from my mom, I've taken it, rewritten it, and vegan-ized it.

Preparation Time: 
10 minutes, Cooking time: 40-60 minutes
Cooking Time: 
40-60 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

:'( Can someone please help me? I did everything exactly as described in the recipe. I even went out and bought Bob's egg replacer rather than using Ener G replacer. It flopped horribly. I had to throw it away.

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Has anyone tried making this recipe with brown rice syrup? I know traditional versions of pecan pie call for Karo syrup, and brown rice syrup can be substituted for it. I'm southern, and I think my non-vegan family would kill me if my pecan pies did not turn out "gooey!"  ;) Is the consistency of the pie sticky like a traditional pecan pie? Thanks!

I haven't tried making it with brown rice syrup, but this recipe was adapted from (former Presidential Candidate) John Edwards' mom's award winning pecan pie recipe.  He's from North Carolina so take that for what it's worth.  Additionally, mangomamma, I see you're in Texas where the pecan is the state tree.  I grew up in Lubbock, and lived in Dallas and Houston each for a few years before moving to Oregon. And I probably wouldn't have posted this recipe if it wasn't as good as I remember.  Try it as it is, and I don't think you'll be disappointed.

WOW...I live in Oregon...I was born in Jasper, TX and I grew up in Houston...CRAZY! I cannot live through the holidays without a pecan pie. That and cornbread dressing. Yay for the culinary traditions of the Dirty South!

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My wife absolutely LOVES pecan pie and since becoming vegan 8 months ago had yet to try one. I found this recipe and prepared it in less than 15 minutes. I did not expect it to be very tasty but indeed it was! My wife absolutely LOVED it!!  Instead of soy milk I used Rice and as egg replacement I used a banana. It turned out amazing just like the title says.

Thanks for the super tasty and extremely easy recipe!

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I never realized something that tastes so good could be so simple to make. A++

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Made this as a test run for Thanksgiving. I've tried two other vegan pecan pie recipes in the past, and while they tasted good, they were always runny. This recipe actually sets up! Plus it tastes great. I'm going to freeze most of the pie because I don't want to eat it all over a couple of days. This has got to be one of the least healthy things I eat - good thing I only make them once/year. Anyway, thanks for the recipe - I don't have to keep looking anymore for the perfect vegan pecan pie.

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I honestly don't know if oil would work.  I'm sure it would, but olive oil is too flavorful. Maybe go with veg oil or canola oil?

Hi!  This recipe looks great!  I am about to try it out...but had a quick question.  We are currently out of the country and unable to find vegan butter.  Would olive oil or some other oil work as a substitute?  I hope so...we can't wait to taste this!

Thanks!

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Hi!  This recipe looks great!  I am about to try it out...but had a quick question.  We are currently out of the country and unable to find vegan butter.  Would olive oil or some other oil work as a substitute?  I hope so...we can't wait to taste this!

Thanks!

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Yes, I use a powdered egg substitute, but I don't really like Ener-G, personally because I've never gotten it to work right.  I use Bob's Red Mill egg substitute, but Ener-G should be fine.  There isn't a soymilk brand that's better than any other, just make sure you use original.  I guess theoretically you could use a vanilla flavor and omit the vanilla in the recipe, but I think it would be too subtle, and you'd miss that flavor in the pie. 

This pie is so good they won't know it's not vegan unless you tell them.

Couple of questions: Is there one soy milk to use that is better than another?  Egg Substitute: Has anyone used Ener-G? (We are talking about a powdered egg sub right?)  Searching for something yummy and vegan for my (unfortunately)  non-vegan thanksgiving work lunch.  Thanks!

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Couple of questions: Is there one soy milk to use that is better than another?  Egg Substitute: Has anyone used Ener-G? (We are talking about a powdered egg sub right?)  Searching for something yummy and vegan for my (unfortunately)  non-vegan thanksgiving work lunch.  Thanks!

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Oh my gosh! This pie is, as the title says, quite amazing! And by quite, I mean very very very very very incredibly amazing. I had never even had pecan pie before (shameful, I know...) so I was very excited to try it. It was almost too simple to make and just came out beautifully. I'm definitely going to make it for Thanksgiving. Thank you so much for the recipe!

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