This pie is the filling from my popular vegan pecan pie bars but added to a traditional pie crust! I’d been trying to make a classic pecan pie for years with little success. I’ve tried so many egg substitutes and nothing produced the right results. They either didn’t coagulate or were so runny or stodgy that they were nothing like the pies I remembered before going vegan. I had high hopes for Just Egg because although it can be unpredictable in certain baked goods, this was more of a filling for a pie so I gave it a shot and it worked great. I’ve used Just Egg in a number of my recipes and what I’ve found is a little aquafaba (liquid from canned chickpeas) really helps. I don’t know why or the science behind it, but I think the reason is that Just Egg acts like the yolk and aquafaba as the egg whites. Sometimes using all Just Egg has left baked things a little dry in my experience and we don’t want that in a pecan pie filling! Now, some may balk at the price of Just Egg but I liken it to any other specialty ingredient you may buy like a good vegan butter, artisan chocolate or a really good vanilla. I don’t think you’d be making these every week, so it’s more of a special recipe where you might want to splurge on an ingredient to make it really great.
These are loaded with pecans and the filling is so perfectly silky and unctuous. And the best part? NO CORN SYRUP! Most recipes call for this ingredient but I used a dark raw agave and it came out just like the pecan pie filling I remembered. I think maple syrup would be too thin, but a product like Britain’s Lyle’s golden syrup or brown rice syrup might work here as well.
I made these as mini pecan pies (the recipe perfectly filled eight mini tins) but it should work just as well as one large pie. I can’t improve on this perfect pie crust here made by Serious Eats. It’s so good. I used vegan butter sticks but block style will work as well. Using a spread from a tub may yield a crust that’s too soft so use one that’s more solid and firm. Other than that, everything else is vegan so just follow their instructions and you’ll be fine. I made my crust in a food processor and finished by hand in a bowl. You can use a premade crust as well or even a gluten-free crust!
All ovens vary so make sure to watch these as they bake carefully. They should look golden and browned and slightly jiggle. My mini pies cooked for about 25 minutes but a large pie will probably take up to an hour. I also use a convection oven so things bake faster.
I’m not sure if using all aquafaba would produce the same results as using the combination with Just egg. If you were to try it, I would suggest using one cup then adding 3 tablespoons of finely ground flax seed. I know Just egg is not available everywhere so if you try another egg replacement that works for you, drop a comment below! I hope you enjoy this delicious pie. I had almost given up hope of ever having a vegan version that tasted like the original but this is almost better to me and I hope you agree!
The Best Vegan Pecan Pie
12
servings20
minutes45
minutesThe best vegan pecan pie you’ve ever had! The filling is everything I remember from traditional pecan pie.
Ingredients
- Filling
2/3 cup brown sugar, firmly packed
6 tablespoons all purpose flour
1/2 teaspoon salt
1 1/2 cups agave syrup
2/3 cup Just vegan egg product
1/3 cup aquafaba (liquid from canned chickpeas)
2 teaspoons vanilla extract or vanilla bean paste
1 1/2 cups pecans, coarsely chopped
- Crust
1 homemade or store bought uncooked pie crust
Directions
- Preheat your oven to 350°. If preparing your own crust, make sure it’s well chilled before adding the filling. If using a premade crust, it can be used from frozen.
- Combine brown sugar, 6 tablespoons flour, and salt in large bowl or a food processor and whisk or pulse until mixed. Add agave, Just egg, aquafaba and vanilla and mix well or pulse until mixed. Stir in 1 1/2 cups chopped pecans or pulse whole pecans into the mixture using a food processor (that’s what I did). Pour into prepared pie crust. Bake 50-55 minutes or until filling is browned and set and slightly jiggles when moved from side to side.
- Let cool for 30 minutes then refrigerate for at least an hour until chilled.
- Top with ice cream or vegan whipped cream if desired.
Notes
- Read my story above to see what other egg replacements might work.
- I found a food processor is the easiest tool to use to make these, but if you don’t have one mixing by hand will certainly work as well.
- I used eight small four inch mini pie pans and those cooked for about 25 minutes so that’s an option as well.
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Looks amazing! Love the combination of just egg + af .
Thank you! I don’t know why the combo works so well, but it really does!🧡
Haven’t tried this yet, but will be doing so in a few weeks! I happen to have some corn syrup on hand…do you think I could swap it in for the agave, in the same amount? Thanks!
I think that would work!
Can’t wait to try this. I was about to try this on my own when I came
upon your recipe. What is the purpose of the 6 tablespoons of flour?
Hey there! It’s a thickening agent and is needed for binding of the filling. Hope that helps, thanks!