Easy Eggless Pecan Pie

egg-free pecan pie in a pie dish over a wooden surface with a yellow kitchen towel, wooden plates and forks in the background.

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

cooling time 2

Total Time 1 30

Servings slices

Calories 442kcal

Author Oriana Romero

Equipment

Ingredients

Pie Crust:

1 Pie crust, you can use homemade or store-bought

Eggless Pecan Filling:

3 tablespoons (20 g) golden flaxseed meal
9 tablespoons (135 ml) water
3/4 cup (180 ml) corn syrup, you can use dark or light (I prefer dark)
2/3 cup (134 g) brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons (30 g) tapioca flour or cornstarch (see notes)
1/4 cup (57 gr) unsalted butter, melted
2 teaspoons ( 10 ml) pure vanilla extract (or vanilla paste)
2 1/2 cups (420 gr) pecans, chopped + more whole pecans for decoration if desired

Instructions

Prepare the Pie Crust:

You can use homemade or store-bought pie crust. If you decide to make your own crust, make it through step 4 according to my How to Make Pie Crust from Scratch recipe.
Roll out the pie dough into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges. Chill while you prepare the filling.
Preheat oven to 350º F (180º C).

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, brown sugar, salt, cinnamon, cornstarch, butter, and vanilla in a medium bowl. Fold in the chopped pecans.

Assemble:

Pour the pecan mixture into the prepared pie crust.
Top with whole pecans, if desired.

Bake:

Bake at 350º F (180º C) for 60 – 70 minutes, or until dark, thick and bubbly. It will still be liquidy when you take it out of the oven. It will continue to set as it cools. PRO TIP: Gently give a little shake back and forth to the pie dish. If the filling gives you just a little jiggle in the center, and the edges look stable and set, then your pecan pie is ready. On the other hand, if the filling gives you a wavy movement from the center to the edge, your pie isn’t ready yet.
When ready, remove from oven and place on a wire rack to cool completely. The pie filling will settle as it cools. Allow to cool completely before cutting and serving.

Notes

STORE: Cover well and store leftover pie in the refrigerator for 5 days.

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.

DAIRY-FREE: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.

GLUTEN-FREE: To make this gluten-free, purchase a gluten-free pie crust! You can also make your own using 1:1 gluten-free flour.

CORN SYRUP: Corn syrup and starch are the ingredients that hold this eggless pecan filling together. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. However, if you have some negative thoughts about corn syrup, you can try using Golden Cane Syrup instead.

FLAXSEED: I have no substitution suggestions yielding the same texture and moisture.

TAPIOCA FLOUR VS CORNSTARCH OR POTATO STARCH: In this recipe, you can use either one. I like to use tapioca flour because it provides a glossy pecan filling, while the cornstarch and potato starch makes it a little matte.

EXTRA RECIPE TIPS:

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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition