Pecan Pie


  • 1  vegan pie crust
  • 1 3/4 cups pecan halves
  • 3/4 cups corn syrup
  • 1/2 cups brown sugar
  • 1/4 vegan butter, melted
  • 1 teaspoons vanilla extract
  • Egg replacement for 3 large eggs


  • Preheat oven to 350 degrees.
  • Line a 9-inch pie pan with pie-crust dough. Fold overhang under and pinch to form a decorative edge.
  • Coarsely chop 1 cup pecans; reserve remaining pecan halves.
  • Mix corn syrup, brown sugar, melted vegan butter, vanilla and egg substitute until blended. Stir in chopped pecans and pecan halves.
  • Pour filling into crust. Bake 45 to 50 minutes.
  • Cool completely prior to serving.

7 Responses to “Pecan Pie”

  1. Lauren February 1, 2012 at 6:57 PM #

    It’s so awesome to know that egg replacer works in this recipe! I will definitely try this during the holidays!

  2. Deanne October 10, 2014 at 12:44 AM #

    What is the best Egg replacement to use for this pie?

  3. Virginia skaggs November 1, 2014 at 7:08 PM #

    Tried egg substitute three times. The filling rose way high, came over the edge of the pie plate, and it looked as if the filling exploded. Same great taste, but I have not been able to control the way the filling split apart and exploded. Virginia.

  4. Deanne November 2, 2014 at 2:55 AM #

    I thought it tasted great but could never serve to guests….filling did bubble over and the pie was hard to cut…Ener G egg replacer does not work.

  5. judeeastman~life&soulcoach November 22, 2014 at 3:22 AM #

    I’m thinking a flax/chia egg slurry

  6. Dean December 30, 2014 at 2:45 AM #

    Mine came out great but was loose? Any ideas.

  7. Maggy November 11, 2017 at 3:53 PM #

    What about aquafaba? I used it in a vegan cookie recipe last night and it was amazing, crispy on the outside and ooey gooey on the inside. Would it work here?

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