Easy Eggless Pecan Pie Recipe Highlights
Now that we have officially welcomed Fall, I thought it would be a good moment to share this wonderful Easy Eggless Pecan Pie recipe. My children love sweets, just like their mama, so being able to bake classic desserts without eggs has become a passion that I really enjoy, and even though it can be challenging and frustrating, it’s worth all the effort. This Eggless Pecan Pie has a crispy top, gooey center, and flaky crust! With its nutty (obviously), slightly buttery, brown sugar/caramelized flavor, this egg-free pecan pie is irresistible. The perfect combination of sweet and salty. Plus, it’s easy to make with just a handful of ingredients. This egg-free pie is definitely going to be on my table for the holidays, and I hope it will be on yours, too. Let’s get baking!
Pie Crust:
Crust: I love making my own pie crust, but you can use homemade or store-bought.
Eggless Pecan Filling:
Golden flaxseed meal: This ingredient will help the pie filling to set. I have no substitution suggestions yielding the same texture and moisture. Corn syrup: Corn syrup and starch are the ingredients that hold this eggless pecan filling together. Corn syrup is a must in traditional pecan pie. You can use dark or light. I prefer dark because it gives it more of a molasses-like flavor. I have no substitution suggestions yielding the same texture, moisture, and flavor. However, if you have some negative thoughts about corn syrup, you can try using Golden Cane Syrup instead. Brown sugar: You can use light or dark brown sugar. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Ground cinnamon: For extra flavor! Starch: You can use tapioca flour, cornstarch, or potato starch in this recipe. I like to use tapioca flour because it provides a glossy pecan filling, while the cornstarch makes it a little matte. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Pecans: You can’t prepare this filling without pecans! I use and recommend pecan halves with no added salt.
Step 3 – Assemble
Pour the pecan mixture into the prepared pie crust.
Step 1 – Prepare the Pie Crust
You can use homemade or store-bought pie crust. If you decide to make your own crust, follow my directions, tips, and pictures on this recipe through step 4. Roll out the pie crust into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges. Chill while the oven heats. Preheat oven to 350º F (180º C).
Step 2 – Make the Pecan Filling
Mix the golden flaxseed meal and water in a small bowl. Let it sit for 10 minutes until thick and gelatinous. Combine flaxseed mixture, corn syrup, sugar, salt, cinnamon, cornstarch, butter, and vanilla in a medium bowl. Fold in the chopped pecans at the end.
Step 4 – Decorate the Top
Top with whole pecans, if desired.
Step 5 – Bake
Bake for 60 – 70 minutes or until dark, thick, and bubbly.
Lightly toast your pecans for the best flavor; it literally takes less than 5 minutes. To do so, just line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350º F (180º C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling. Some recipes require you to pre-bake the pie crust before pouring in the filling, but I don’t find that necessary. We can skip that step by simply baking the pie on a lower oven rack. If the edges of the pie are getting too dark, wrap small strips of foil over the edges midway through baking. You can also use these Silicone Pie Crust Shields. You can use graham cracker crust if you prefer. I recommend pre-baking for 10 minutes at 350º F (180º C) before adding the pecan filling. Freeze: Baked pecan pie freezes well for up to 2 months. Make sure to cover tightly to avoid freezer burn. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Make-Ahead: You can make this eggless pecan pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover it tightly and keep it at room temperature until ready to serve the next day.
More Eggless Fall Dessert Recipes You’ll Love!
Easy Eggless Pumpkin Pie Eggless Mini Pumpkin Pies Eggless Apple Maple Spice Cake Easy Eggless Pumpkin Dump Cake Eggless Pumpkin Cheesecake Browse more recipes…
Check out my to-die-for Eggless Pumpkin Pie.
Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This post was sponsored by Nielsen-Massey. This recipe was originally published in November 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
