[Source](https://www.noracooks.com/vegan-pecan-pie) A rich, sugary, and caramel-like pie that's dairy and egg free. Gluten free option available. **Prep Time:** 15 minutes **Cook Time:** 55 minutes **Chilling Time:** 8 hours **Total Time:** 9 hours 10 minutes **Servings:** 10 **Calories:** 399 kcal ## Ingredients - 1 Vegan Pie Crust - 2 tablespoons ground flaxseeds - 4 tablespoons water - 4 tablespoons vegan butter, melted - 3/4 cup dark corn syrup (or maple syrup/brown rice syrup) - 3/4 cup granulated sugar - 3 tablespoons cornstarch - 2 teaspoons pure vanilla extract - 2 tablespoons bourbon (optional) - 2 cups coarse chopped pecans (10 oz) - 1/2 cup pecan halves for decorating ## Instructions 1. Prepare vegan pie crust and line 9-inch pie plate. Refrigerate until ready to fill. 2. Preheat oven to 350°F. 3. Mix flaxseeds and water, set aside to thicken. 4. In large bowl, whisk together melted butter, corn syrup, flax mixture, sugar, cornstarch, vanilla, and bourbon until smooth. 5. Spread chopped pecans in unbaked crust, pour sugar mixture over top. 6. Bake on baking sheet 50-55 minutes until bubbly and golden brown. 7. Cool 30 minutes at room temperature, then refrigerate 4+ hours. 8. Serve with coconut whipped cream if desired. ## Notes - For gluten-free: Use gluten-free crust - Make ahead: Can be made 2 days in advance - Freezer-friendly: Wrap well and freeze - Corn syrup alternatives: Maple syrup or brown rice syrup - Cornstarch alternatives: Tapioca starch or arrowroot may work ## Nutrition (per serving) Calories: 399 | Carbs: 49g | Protein: 3g | Fat: 23g | Fiber: 3g | Sugar: 36g # Notes 2024-11-27 - Used light corn syrup and flavor was great. - Used a raw (not-prebaked) crust and worked pretty well. Bottom was slightly soggy. Try pre-baking next time. - Filling was a bit runny even after cooling an hour. Maybe a different egg replacer (rather than flax seed) would help.