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Classic Southern Vegan Pecan Pie
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5 from 13 votes

Classic Southern Vegan Pecan Pie

When it comes to this Classic Southern Vegan Pecan Pie, it is naturally sweetened (without corn syrup) and is housed with an orange infused, buttery, flaky crust. This recipe is sure to please the crowd during the Holiday season, one slice and bite at a time. Gluten-free option available.
Course Dessert
Keyword baked, classic, crust, dairy-free, dessert, easy, fall recipe, gluten-free, healthy, holiday, holidays, homemade, orange, pecans, pie, plant-based, recipe, southern, spices, sweet, thanksgiving, vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 Pie
Author Shanika | Orchids + Sweet Tea

Ingredients

Orange-Infused Crust:

  • 2 cups organic all-purpose flour  (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 cup organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 3 Tbsps orange zest
  • 2 Tbsps organic pure cane sugar (Vegan-approved!)
  • pinch of sea salt
  • 1 cup vegan buttery sticks, cold + cubed (That’s 2 sticks!; I use Earth's Balance)
  • 1 cup ice cold water
  • 2 Tbsps apple cider vinegar

Pie Filling:

  • 4 cups Pecans, roughly chopped + toasted (See Notes!)
  • 5 Tbsps Arrowroot Starch (See Notes!)
  • 1 cup fresh water + 1 Tbsp (See Notes!)
  • 1/4 cup pure maple syrup (See Notes!)
  • 3/4 cup organic brown sugar (Sugar in the Raw is Vegan-approved!)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground all-spice
  • 1/2 tsp sea salt
  • 2 tsps vanilla extract
  • 4 Tbsps Vegan butter ( I use Earth's Balance!)

Instructions

For the Crust:

  • In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
  • In a large bowl, add the all-purpose flour, pastry flour, sea salt, pinch of cinnamon, orange zest, and organic pure cane sugar, whisking them all together.
  • Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**
  • Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
  • In the meantime, make the Pie Filling.

For the Filling:

  • Preheat your oven to 350 degrees Fahrenheit.
  • In Medium saucepan over medium-high heat, add the vegan butter, brown sugar, whisking them together and let it all melt fully. Whisk in the all-purpose flour or starch, whisking until it turns golden brown, about 2 minutes or so.
  • Next, add the water or coconut cream and continue whisking until mixture begins to boil. Reduce heat to low and let simmer and cook until it all becomes thick, about 2-3 minutes, whisking occasionally.
  • Add the maple syrup, cinnamon, all spice, and sea salt, whisking it together and cooking everything until mixture continues to bubble and thicken, about another 5 minutes or so.
  • Once thickened, remove mixture form the heat and whisk in the vanilla extract and the chopped pecans.

Assembly:

  • Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
  • Pour pie filling mixture over crust and lightly brush the top of pie crust with melted vegan butter. Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only ‘slightly jiggly’. **NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper, leaving the middle opened and exposed.**
  • Remove pie from oven and cool completely.
  • Once cooled, place pie in the refrigerator for at 30 minutes to least an hour before serving and slicing.
  • To serve, add Cocowhip! or Vegan ice cream atop a slice of pecan pie on prepared plate.
  • Bon Appetit!

Notes

FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, which both act as a thickening agent. Simply mix starch into WARM water until it becomes 'milky' and liquified.
 
WATER FOR PIE FILLING: Instead of water, you can always use Coconut Cream for a nicer texture.
 
COCONUT CREAM: If you don't have Thai Kitchen's Coconut Cream on hand, you can use canned Coconut Milk and refrigerate it overnight so that it thickens into a cream.
SWEETENER: Instead of maple syrup you can always use agave as a sweetener.
STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.
TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.