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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
Recipe Category: 


I love this recipe and the pie is amazing! I added in some chocolate chips and jack daniel and it came out perfect! I also used flax seed as my egg replacer and used maple syrup instead of raw sugar. It even fooled my boyfriends family. Definatly my new favorite pie to make!


This is really an amazing pecan pie! I made it exactly like the recipe but I put white sugar instead of raw sugar and I used the egg replacer Pane Riso, the consistency was perfect, not runny, not too thick. Made it for Christmas and all my vegan and non vegan family loved it and wanted the recipe! Yummm.....


Great pie! I have a deep pie pan, so I doubled the recipe (everything except the butter). I also used white sugar instead of raw (all I had), and for the egg replacer I did 2T cornstarch mixed with 2T water, and 1/4 cup pumpkin puree (both doubled to match the rest). Then, I added 2T bourbon, and a dash of salt. It took almost double the amount of time to bake, but it was worth it!


I made this pie yesterday for the 2nd year in a row, and it's great. I followed the recipe exactly, using Ener-G egg replacer.  I used the Worlds Easiest Pie Crust recipe as recommended by gykvegan above using coconut oil and it was a great combination.  I did let it cook for the extra 10 - 15 minutes at the end to get the right consistency.   It's easy, delicious and satisfying for veggies and non-veggies alike, even the southern ones. ;-)  Thanks so much for sharing this recipe.  I really thought I might never have pecan pie at Thanksgiving dinner again.


So good! My mom really liked it too.
I 1/4 this recipe so I could make and individual half pint mason jar pie.
I've never baked a pecan pie before so I wasn't really sure what to expect. Mine was boiling when I pulled it out of the oven. I also let it cool on the counter. Then put it in the fridge overnight and it was hard this morning. So I pulled it back out just now to let it sit on the counter and soften up. (No idea if this is normal or not) Delicious regardless.
I used whole wheat flour. Ground flax seed and water for egg replacement. Coconut oil. (Which I think was the main cause of the hardness)
I will most likely make this again.


Oh, I also added a pinch of salt. It brings out the sweetness. Everyone should try this recipe this season.


Quick update: I've made this pie several times each year and this year I think I finally perfected it. The only real change is to wait until the end to add your pecans, and then simply layer them on top. Mix everything EXCEPT the pecans and pour into the pie shell. Then layer the halved pecans (not pieces, halves taste better and look prettier) on top of the mixture. It comes out looking a lot better. Same great taste, but just looks nicer. Enjoy!

1 like

Made this again last night but added 25% more sugar, flour, Earth Balance and pecans. Extra E.B. was probably too much since it solidified into a buttery layer on top when I refridgerated it. But it was oh so good! Better than non-vegan, which always has that awkward eggy texture inside.


I made this for Thanksgiving and it was great! This was my first time making a pecan pie and it will certainly not be the last. Mine looked a little strange, but it tasted wonderful. My brother loved it :)


Omg, this was the best pecan pie I've ever had!  :)>>> It was very easy to make, and I used the Worlds Easiest Pie Crust Recipe I found on here as well (highly recommended!). I know some people posted that they were wondering how Ener-G Egg Replacer would work in this pie, and I found it worked really well for me. Everyone in my family and my omni boyfriend raved about this pie on Thanksgiving. I will definitely be making this again!



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