Pecan Pie With Maple Syrup

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Pecan Pie Recipe – Category: Vegan

Pecan Pie Recipe


Makes 8 servings


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup vegan margarine, cut into small pieces
  • 3 tablespoons ice water, plus more if needed


  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 1/4 cups pure maple syrup
  • 1/2 teaspoon salt
  • 2 tablespoons vegan margarine
  • 1 teaspoon pure vanilla extract
  • 2 cups unsalted pecan halves, toasted


  1. Make the crust: In a large bowl, combine the flour, salt and sugar
  2. Use a pastry blender or fork to cut in the margarine until the mixture resembles coarse crumbs
  3. Add the water a little at a time and blend until dough just starts to hold together
  4. Flatten the dough into a disk and wrap in plastic wrap
  5. Refrigerate for 30 minutes while you prepare the filling
  6. Preheat the oven to 400°F
  7. Make the filling: In a small bowl, combine the cornstarch and the 1/4 cup water and set aside
  8. In a medium saucepan, combine the remaining ¾ cup water and maple syrup and bring to a boil over high heat
  9. Boil for 5 minutes, then add the salt and the cornstarch mixture, whisking vigorously
  10. Keep stirring and cook over high heat until the mixture thickens and becomes clear
  11. Remove from the heat and stir in the margarine and vanilla
  12. Roll out the dough on a lightly floured work surface to about 10 inches in diameter
  13. Fit the dough into a 9-inch pie plate
  14. Trim the dough and flute the edges
  15. Prick holes in bottom of dough with a fork
  16. Bake until golden, about 10 minutes, then remove from the oven and set aside
  17. Reduce the oven temperature to 350°F
  18. Once the margarine is melted, pour the filling into the prebaked crust
  19. Arrange half the pecans in the filling, pressing them into the mixture and arranging the remaining half on the top of the pie
  20. Bake for 30 minutes
  21. Cool on a rack for about 1 hour, then refrigerate until chilled

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