Been going through a bit of a pecan phase over here. As in, pecans day-and-night the last few weeks. I don't know what happened, except maybe the chillier autumn weather turned me into a bit of a pecan fiend! And of course, a good pecan pie could not be passed up as part of the pecan mania... It just wouldn't be fall without one.
This turned out to be the best pecan pie I've ever had. EVER. And I'm not saying this because it's my own recipe :P , but because I had a bit of an unfair advantage with this one.
I made it with the best maple syrup I've ever had, which in turn, made this dessert *epic*. My friend gave me a bottle of it from a local farmer she visits regularly. It sat there on the shelf next to my ordinary maple syrup, and while I've been listening to her rave about how amazing it is, I just smiled and nodded thinking, "Eh, maple is maple -- it's all good. I'll just finish my other bottle first..."
Then I tasted it. O.M.G ? She was right! I've never tasted a maple syrup like that. It was so... smokey and flavorful. I fell in love and used up my jar before I could blink (partly in this pie, but honestly, I think I could have finished it all just "tasting" to make sure I wasn't dreaming).
The moral of the story is... it's nice to support local farmers (when it's possible of course), and you might discover some really magical things like this maple syrup once in a while. That said, I've also made this with regular ol' maple syrup too and it was lovely as well. So don't feel inhibited by a lack of some special variety ;) . Delish either way (as demonstrated by this Canadian Maple Pie using the regular stuff).
And speaking of Canadian Maple Pie, you may notice the recipes are quite similar. I used that as a base for this pecan version. Some peanut-pecan butter went into the crust though, to infuse it with some more "pecan". And of course, the additional pecans on top seal the deal. I was surprised at how easy it was to convert the recipe to be just like one of my favorite classics -- simple pecan pie, without the corn syrup, butter, gluten, sugar, & co. And all with just a few small tweaks!
Oh, while we're on the subject of pecans... how do you even pronounce that? ? Sounds strange, but I'm curious. I call them "puh-khaans", while my husband always tries to correct me back to the traditional Canadian way of saying it which sounds like... "peee-cans". Apparently I say it the American way, while the rest of Canada usually goes for the British way... Dunno, I just can't bring myself to say "peeeeecan" somehow haha. Is that weird?
P.S. I made this in my mini 6″ pie plate. If you don’t have a dish that small, use any other oven safe dish of a similar size, or make a few tarts instead, in a muffin pan or ramekins. Otherwise, triple the recipe for a 9″ plate.
P.P.S. For a grain-free crust, you can use the one from this recipe instead. You'll need about ⅔ of the recipe.
P.P.S. 2. Janel, the amazing lady who made the video for this recipe for me, shared a tip with me about this pie. She had better success with getting the filling to be golden (as pictured) when she scooped off the cream from a chilled can of coconut milk and warmed it up very lightly first. She mentioned that when she used it cold the filling curdled a little which resulted in a less-clear filling. I've never experienced an issue with the filling, but think it's an interesting tip. She also shared that she had better success using the Thai Kitchen brand of coconut milk, which has been my experience as well.
PrintMaple Pecan Pie
A baked vegan pecan pie without corn syrup -- sweetened only with maple and with a gluten-free crust. Super delicious!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6" pie
- Category: Pie
- Method: Baked
- Cuisine: Dessert
Ingredients
Crust Ingredients:
- 6 tbsp white rice flour
- 2 tbsp smooth pecan butter (or pecan peanut butter)
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/16 tsp salt
Filling Ingredients:
- ½ cup maple syrup (ideally a very dark, full-bodied and smokey kind, but any will work)
- ½ cup coconut cream (scooped out of a can of full fat coconut milk chilled overnight)*
- 2 tbsp tapioca flour
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Topping:
- about 24 pecan halves (or use chopped pecans instead)
Instructions
- Preheat oven to 350F. Oil a 6" pie plate (or see notes above for alternative dish sizes). Set aside.
- Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk with your hands (if making a larger pie, you can roll the disk out with a rolling pin between two sheets of parchment). Place the dough disk inside the pie dish and form into a crust along the base and walls with your hands..
- Place all filling ingredients in a small blender and process until smooth. Pour this mixture into the prepared pie crust. (Note: it will be very liquid at this stage -- that is normal. It will set as it bakes). Carefully top with pecan halves or sprinkle with chopped pecans.
- Bake in a preheated oven for 45 minutes. Allow the pie to cool thoroughly to set before slicing (ideally overnight or at least a few hours). Enjoy!
Notes
*Note: it's very important to chill the can first ahead of time, ideally overnight, so that the white cream layer separates from the water in the can. You only want to scoop out that firm white layer of cream, and leave all the water behind for other uses (or discard).
KATHLEEN CHILTON says
I made this & the flavor was wonderful!! However I did something wrong because the filling was like stretchy glue:( Any ideas what may have caused this? I tripled the recipe for a 9" pie & followed all the directions. It cooked about 50-55 minutes. We loved it but the filling was an awful texture. I am hoping to correct my mistake:)
Susana Santiago says
Can you use Arrow Root powder instead of tapioca starch?
The Real Person!
Hi Susana, it should work fine with arrowroot as a substitute. Enjoy it!
Johanna says
Hei,
I d like to make this delicious pie again as it has become a fall tradition in my house. I m not able to prepare it all at once due to my state of health, do you think, I can make the crust tonight and leave it in the fridge over night?
Should I leave the crust in a ball or would it be fine to mild it into the pan already. I would then cover it with foil and put it in the fridge til I make the rest tomorrow.
Glad for any feedback or experience on this.
Grüße Johanna
The Real Person!
Hi Johanna, so happy you're enjoying this recipe so much :) I think it would be fine to make the crust a day ahead. I would mould it into the pan and refrigerate, and then just leave it out at room temp for a bit the next day before putting the filling in and baking.
Mikala says
This pie was delicious! I was a little nervous about the consistency because of how liquid it was, but it came out great, and beautiful. Thank you for your great recipes :). It is great to have a trustworthy source for vegan baking.
The Real Person!
Hi Mikala, thanks so much for the lovely feedback! So happy you enjoyed the pie :)
Jennifer Rowe says
This pie is AMAZING! It doesn't even taste 'clean'. Thank you, thank you, thank you!
The Real Person!
You're welcome, enjoy it! :)
Stephanie says
If I am tripling the recipe, would you increase the bake time as well? If so, by how much do you think?
The Real Person!
Hi Stephanie, if I had to guess, I'd bake it closer to an hour -- just keep an eye out that things aren't burning (and if it looks like it's undercooked but burning at the edges at the lengthier baking time, you can lower the temperature and keep it baking a bit longer that way). Enjoy :)
Smitha Hemadri says
Ur a genius !
The Real Person!
Thanks Smitha :) Enjoy it!
Tammy says
Since going vegan, I've really missed pecan pie. I've made this a couple of times this year and it is amazing how buttery and delicious it turns out. Non-vegans devour it, too! I have to double the crust recipe but it's crisp and yummy. The filling just melts in your mouth. It seems like it would be way too liquidy but trust the instructions and it will turn out perfect.
The Real Person!
Hi Tammy, thanks so much for the lovely feedback -- so happy you've been enjoying this recipe. It's one of my absolute favorites :)
Fiz says
I made this for a late veghead turkey day (2018). It was easy to make including homemade pecan butter. We ran into one snag where it seemed the pie wasn't cooked all the way cause we did a 9 inch vs 6, so we popped it back in the oven after a little cooling. I'm not sure if it was that or Gremlins, but the pie had flan guts with a bit of extra fluids (they were tasty to drizzle on top and dip crust into). I've never laughed so hard about a pie fail that was this tasty. Any tips on not getting flan, but rather ooey gooey?
The Real Person!
Hi Fiz, your comment made me smile as I was laughing along with you on that one!
I think if you increase the pie size it just needs to bake longer (I'm guessing maybe closer to an hour). Also something about the mixture being cool before baking can cause the filling to be more white than translucent, I find. Here's a tip on that note from my videographer that might be helpful:
Janel, the amazing lady who made the video for this recipe for me, shared a tip with me about this pie. She had better success with getting the filling to be golden (as pictured) when she scooped off the cream from a chilled can of coconut milk and warmed it up very lightly first. She mentioned that when she used it cold the filling curdled a little which resulted in a less-clear filling. I’ve never experienced an issue with the filling, but think it’s an interesting tip. She also shared that she had better success using the Thai Kitchen brand of coconut milk, which has been my experience as well.
Allison says
Hi. My son has a coconut allergy. Can I use a plant based creamer instead? Or cashew milk? To replace the coconut milk? Thx!
The Real Person!
Hi Allison, I think the high fat content and thickness of the coconut milk is essential to the recipe here unfortunately.
I do have tons of coconut-free recipes on the blog though -- maybe you can find something alternative you and your son could enjoy: https://www.unconventionalbaker.com/all-recipes/ (select the "coconut-free" tab at the very top).
Megan says
I was looking for an egg-free pecan pie filling the day before Thanksgiving and stumbled upon this and I'm so glad I did! I didn't have a 6" pie plate, so I used ramekins instead, and I swapped coconut butter for the pecan butter in the crust, but it turned out fabulous! It was really delicious...thank you! I follow the Autoimmune Protocol (AIP), so I'm grain, dairy and egg-free (and usually nut-free, too). I was able to sneak in pecans & white rice flour for this once-in-a-while special treat, and it worked great! :)
The Real Person!
Hi Megan. Thanks so much for sharing your swaps and what worked for you, and for the lovely feedback. So happy you were able to enjoy this :)
Shivani says
Hi Audrey! This recipe is amazing! Made it so many times now. Do you know how long it stays good in the fridge? Will it do well in the freezer?
The Real Person!
Hi Shivani. So happy you're enjoying it :). Fridge -- up to a week (covered). I haven't tried freezing, but it should freeze well from my experience with other similar treats.
Lisa says
I am going to make this for my Thanksgiving dinner tomorrow. My family is Canadian, so I am sure they will love the spin on Maple Pie.
The Real Person!
Enjoy it, Lisa :) Happy Thanksgiving!
Lena says
Thanks Audrey! The pie was an absolute success at Thanksgiving dinner yesterday, everybody loved it! I was surprised by how the filling's texture is exactly the same as in traditional pecan pies, but without all those nasty ingredients that are usually used. And also, the maple flavour is unbeatable!!! :)
The Real Person!
Aw, that's wonderful to hear. Thanks for sharing!
I know what you mean -- amazing how a few simple ingredients can do the job sometimes :)
Lena says
Hi Audrey, this pie looks absolutely delicious!! :)
Do you think arrowroot flour would work on the filling as a substitute for tapioca flour?
The Real Person!
Hi Lena, absolutely -- enjoy it :)
Jennifer says
Hi Audrey! Are you familiar with cassava flour? I'm wondering if I could use it in place of the white rice flour. Thanks for sharing all these delicious looking recipes with us.
The Real Person!
Hi Jennifer. I haven't tried cassava yet, but from everything I've heard about its properties in terms of baking I think it should work great in a recipe like this. Let me know how you go if you try.
Susan says
In our part of Wisconsin (SE) we've always said peee-Khaans so it could make everyone happy or start a new argument! Haven't tried this yet, but looks like a great Thanksgiving treat my 100 year old mother-in-law, who loves pecan pie, will enjoy but that I'll be able to eat along with everyone else. Love your recipes and the beautiful presentation. Thanks for all the work you put into it.
The Real Person!
Hehe. I'm so happy this is something you could enjoy with your MIL! :) And, now that you mention it, I used to go down to Wisconsin sometimes (had good friends there in Madison) and people often assumed we were local. Likewise, when we'd visit other parts of the US people often thought we were from Wisconsin for some reason. I think there must be something a bit similar culturally between Canada and that part of the US, so not surprised about the "peee-khaans" somehow.
Natalia says
OMG, maple syrup and coconut butter? sounds so delicious! A colleague of mine brought me from Canada some maple syrup, so it will be a good occasion to use it! I love pecans, and though they are quite expensive here, walnuts would replace them well, don't you think?
Thank you, Audrey, looks like the perfect recipe to say 'Hello' to October!
The Real Person!
Oh yes, absolutely. I also made this with cashew butter and chopped cashews and it was delicious. I think you can't go wrong with maple syrup, coconut, and nuts :)
Jenny says
I am definitely making this for Thanksgiving! (And maybe one -- or more -- to try before, just for quality control ;) I'm curious about the maple syrup you mentioned -- can you tell me the brand or where to but it?
The Real Person!
Thanks Jenny :)
About the maple syrup. My friend got it from a farmer somewhere near Peterborough in Ontario. I just asked her and apparently he also sells it to the local health food shop called Jo-Anne's under the name "Merrylynd". The closest thing I've tried to it in flavor before was a very strong & dark maple syrup. You can try some from Superstore -- they sell that variety by Shady Maple Farms, though it's not quite as "smokey" as the one from this farmer (still great though -- would definitely use it for a pie like this).
Kari @ bite-sized thoughts says
I don't eat pecans often enough - and pecan pie even less often! This looks divine.
The Real Person!
I know. I seem to go in rounds myself -- once I remember them, I can't get enough and have a whole spree. They're so good though, especially in winter & autumn. Very warming somehow.
Louise says
Hi Audrey - you didn't mention the other pie crust method. As I am totally grain free rice flour won't work for me and many others. You did say you had mentioned it above, but I didn't find any reference anywhere.
This looks like a great recipe and I would love to make it but grain free.
Thanks.
The Real Person!
Hi Louise,
Oh, thanks for that -- totally forgot to include it in the end! Just added a link up top to the crust in this recipe: https://www.unconventionalbaker.com/gluten-free-vegan-and-paleo-raspberry-almond-tarts/ . You'll need about 2/3 of it.
Natalie | Feasting on Fruit says
Hahahaha "peeeeeecan"? I'm on team "puh-khaan" with you, but I've heard plenty of americans say it peeeeecan too so I have no clue if it's a country thing or not. Anywho, the beauty of the internet and text is that everyone can read it however they want :) Now about this unconventionally conventional pie...it may look very mainstream, but I think it still has the unique Audrey touch! The pecan butter in the crust is fun--no better nut butter for the job. Mmm what I wound't give for a spoonful of that real deal maple syrup? Although then I might never again be satisfied with the cheap supermarket brand stuff I usually buy haha. So much gooey nuttiness goodness!
The Real Person!
Hehe. Wish I could send you some! And interesting people in the US say it both ways. I'm glad to have you on team "puh-khaan" with me ?
Kim says
This looks delicious. However, my daughter is allergic to coconut. Do you have any suggestions for a possible substitute?
The Real Person!
Hi Kim,
Non-dairy butter comes to mind... I haven't tried it out, but I can see it working well. Is there a kind that your daughter can have?