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pie tin with vegan maple pecan pie and a slice taken out

Vegan Pecan Pie

Course Pies, Pastries, Tarts & Crumbles
Author Izy


  • 375 g (14 oz) ready made shortcrust pastry (ensure it's vegan), or your favourite vegan shortcrust pastry
  • 190 g (3/4 cup + 2 tbsp) soft brown sugar
  • 125 ml (1/2 cup) maple syrup
  • 60 ml (1/4 cup) extra virgin olive oil
  • 1/4 tsp salt
  • 120 ml (1/2 cup) oat milk
  • 60 g (1 cup) fresh breadcrumbs (see notes)
  • 2 tsp cornflour (cornstarch)
  • 2 tsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract (optional)
  • 200 g (1 1/3 cups) pecans, roughly chopped


  • Preheat the oven to 160°C fan (180°C / 350°F).
  • Roll out the ready-made pastry, on a work surface dusted lightly with flour, into a circle about 30cm (12 inches). Use it to line a 23cm (9-inch) pie tin. Fold any overhanging pastry under at the edges. Crimp the edges with your fingertips, if desired. Place into the freezer for 10-20 minutes as you make your filling.
  • Place the sugar, maple syrup, oil, salt and half of the milk in a medium pot. Place over a medium heat on the stove and bring to the boil. Add the breadcrumbs and allow to cook for a further 1 minute. Remove from the heat.
  • In a small bowl, mix the cornstarch with the remaining milk into a smooth paste. Add the flaxseed, vanilla extract & maple extract and stir again. Pour this into the pot and mix until smooth. Fold in the chopped pecans.
  • Remove the crust from the freezer and pour in the warm pecan filling. Place the pie on a baking sheet and bake for 30-35 minutes until the crust is a light golden colour and the filling has thickened and set on top, but is still jiggly when you gently shake the tin.
  • Allow to cool (the filling will set up more as it cools) before slicing and serving. Store at room temperature, covered, for up to 3 days.


- Fresh breadcrumbs were made by rubbing a couple of slices of soft white bread on the coarse side of a box grater.