Vegan Pecan Pie

Vegan Pecan Pie

Lovely… nutty, buttery and sweet! Try serving with dairy-free cream or ice cream.

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Preparation time

Cook time




  • vegan-desserts


  • 1 shortcrust pastry case, baked blind
  • 30ml/2tbsp arrowroot powder
  • 225g/8oz muscovado sugar
  • 75g/3oz vegan margarine OR half and half margarine with refined coconut oil (eg Biona Cuisine)
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 90ml/6tbsp golden syrup
  • 225g/8oz shelled pecan nuts, coarsely chopped, plus a few whole ones for decoration

Make your own pastry from the Apricot Tart recipe OR use vegan shortcrust pastry such as Jusrol or Sainsbury’s.


1. Heat oven to 200°C/400°F/Gas Mark 6.

2. Blind bake pastry case: roll and cut the pastry to fit the flan tin; prick a few holes in the base with a fork; cover it completely with greaseproof paper so no edges are exposed. Weigh down with a few dried beans so it doesn’t puff up. Bake for 10 minutes.

3. Let it cool and set aside.

4. Meanwhile, mix arrowroot with sugar then add fat and mix to a cream. Add salt and vanilla essence, then stir in golden syrup. Add chopped pecan nuts, then pour mixture into pastry case and decorate with the whole nuts.

5. Bake for 30 minutes. Cool before slicing.

Optional extras / notes

  • 1 hour – less if using ready-made pastry

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