This uber-delicious Easy Eggless Pecan Pie is a MUST-MAKE for the holidays! With its crispy top, the gooey center and the flaky crust, this Thanksgiving classic dessert will wow you and your guests. Easy to make, easier to eat.
Check out my to-die-for Eggless Pumpkin Pie.
Easy Eggless Pecan Pie Recipe
You look like you could use a slice of this Easy Eggless Pecan Pie right about now. Am I right?
Now that we have officially welcomed November, I thought it would be a good moment to share this wonderful Easy Eggless Pecan Pie recipe.
I’m not going to lie to you, this is the first time I’ve made a pecan pie. The reason? Well, the obvious reason is that the original recipe has LOTS of eggs so since my children weren’t attracted to taste it, it has been easier to buy one or two slices for me in my local bakery than to do the whole thing at home.
I got it now… that was a serious mistake!
I have deprived myself for years of this deliciousness, so now I have to catch up, right?
To enhance the flavor of this Eggless Pecan Pie I used Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste, which I absolutely love and recommend.
For over than 100 years, Nielsen-Massey Vanillas’ mission has been to delight people with nature’s finest tasting vanillas and flavors. They offer a high-quality array of products from the iconic Pure Vanilla Extract a distinguished line of other flavors, such as almond, chocolate, lemon and peppermint just to name a few.
For more recipe inspiration follow Nielsen-Massey on Facebook and Instagram.
HOW TO MAKE EGGLESS PECAN PIE?
- Prepare the pie dish. Place pie dough over a 9-in pie dish and crimp edges.
- 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, granulated sugar, salt, cornstarch, butter, and vanilla paste in a medium bowl. Fold in the chopped pecans at the end.
- Pour the pecan mixture into prepared pie crust. Top with whole pecans, if desired.
- Bake at 350 degrees for 60 – 70 minutes, or until dark, thick and bubbly.
My children love sweets, just like their mama, so being able to bake the classic desserts without eggs has become in a passion that I really enjoy, and even though it can be challenging and frustrating sometimes it’s worth all the effort.
This pie is definitely going to be on my table for the holidays, and I hope it will be on yours too.
LOOKING FOR MORE EGGLESS DESSERT RECIPES?
- Easy Eggless Pumpkin Pie
- Eggless Apple Maple Spice Cake
- Eggless Salted Caramel Apple Cheese Danish
- BEST Eggless Banana Bread
- Cakey Eggless Pumpkin Cookies
Easy Eggless Pecan Pie
Ingredients
Pie crust:
- 2 1/1 cups (350 gr) all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (227 gr) unsalted butter
- 7-8 tablespoons (120 ml) ice water
Filling:
- 3 tablespoons (20 gr) golden flaxseed meal
- 9 tablespoons water
- 3/4 cup (180 ml) corn syrup
- 2/3 cup (105 gr) granulated sugar
- Pinch salt
- 2 tablespoons (25g) cornstarch
- 1/4 cup (57 gr) unsalted butter, melted
- 1 teaspoon Pure Vanilla Bean Paste or extract
- 2 1/2 cup (420 gr) pecans, chopped + more whole for decoration if desired
Instructions
Crust:
- Place flour, salt and butter in a food processor. Pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. If you don't have a food processor you can do this in a bowl with your fingertips or a pastry blender.
- Slowly add ice water. Pulse once or twice after each addition until the dough just barely begins to hold together.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, pulsing until incorporated, then test again. Do not overwork the dough or it will be tough.
- Turn out dough onto a lightly floured surface. Gather dough together, divide into 2 equals parts, form two disks, wrap with plastic wrap and chill, at least 1 hour up to 3 days. NOTE: for this recipe, you will only use one disk. You can reserve the other one two later use.
- After the chilling time, place dough on a floured surface, roll to 1/4" thick and place into a pie dish, crimping edges. Refrigerate until you prepare the filling. NOTE: If you are ready to bake the pecan pie you can preheat the oven while preparing the filling.
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, granulated sugar, salt, cornstarch, butter, and vanilla paste in a medium bowl. Fold in the chopped pecans at the end.
Assemble:
- Pour the pecan mixture into prepared pie crust.
- Top with whole pecans, if desired.
- Bake at 350 (180º C) degrees for 60 – 70 minutes, or until dark, thick and bubbly. It will still be liquid-y when you take it out of the oven. It will set when it cools. Let cool over the counter then store in the refrigerator until ready to serve.
Recipe Notes:
- Easy Eggless Pumpkin Pie
- Eggless Apple Maple Spice Cake
- Eggless Salted Caramel Apple Cheese Danish
- BEST Eggless Banana Bread
- Cakey Eggless Pumpkin Cookies
Nutrition
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- Glass Pie Plate
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- Silicone Pie Crust Shields
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- Pie Server Cutter
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- Measuring Cups and Spoons Set
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This post is sponsored by Nielsen-Massey.
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