Total Time
Prep 0 mins
Cook 8 hrs

From Byranna Grogan's recipes. I do need to note this will NOT taste like non Vegan pecan pie. If you are seeking that taste the only way to get it is to make a non Vegan pie.

Ingredients Nutrition


  1. NOTE: Use the white beet sugar/cane sugar AND the brown sugar/sucanat. it is NOT an OR. Use both white sugar and brown sugar.
  2. If you wish to try the maple syrup version of this I suggest googling Bryanna Grogan and Pecan pie. Do not sub arrowroot or kuzu.
  3. Mix the cornstarch with the 4 1/2 T water.
  4. Preheat the oven to 400°F Bake your crust for 3 minutes. Remove to rack.
  5. Combine water and sugars. Boil for 5 minutes. Add salt and dissolved cornstarch and whisk rapidly.
  6. Stir and cook over high heat until just thickened and clear. Remove from heat and add margarine and vanilla. Stir until melted. It will be liquidish.
  7. Pour into shell. Place pecan halves on top and press down a little into the mix. Place in middle of oven at 350°F Bake 30 minutes. It will be jiggly. It should set as it cools. Cool for at least 1 1/2 hours on rack then refrigerate until completely cooled and set.


Most Helpful

Made this last night and let it set in the refrigerator overnight and can honestly say it tastes amazing and held together very well. It wasn't gelatinous at all so, someone must have not cooked the sugar mix long enough or something. I will most definitely be using this recipe again.

xstandforitx October 14, 2011

I LOVE this recipe! I made it the 1st time and didn't let it thicken enough so it was a bit wobbly (which didn't stop my partner from sneaking pieces of it all night...) but the 2nd one is in the oven now and it looks perfect!

sara.pullen May 10, 2009

I made this for Thanksgiving and was not impressed. Pecan pie isn't supposed to be gelatinous. I threw it out after a couple bites. I've been vegan ten years, and this is the worst vegan dessert I've ever made.

nameisashley December 17, 2008

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