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Vegan Pecan Pie

Vegan Pecan Pie


  • 1 vegan pie crust
  • 1/2 cup maple syrup
  • 1/2 cup date syrup
  • 3/4 cup sugar
  • 6 Tbs vegan butter
  • 6 oz extra-firm tofu, silken
  • 1/4 cup unsweetened soy milk
  • 2 1/2 Tbs brown rice flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups pecan halves


For Pie Crust: prepare a pie crust of your choice or here is my all time favorite easy vegan pie crust.

Preheat oven to 350 degrees.

For the Filling: combine maple syrup, date syrup & sugar in a sauce pan and stir to mix. Place over low heat and bring to boil without stirring. Remove from heat, add butter and allow butter to melt — set aside. In a food processor, add the tofu, soy milk, vanilla extract, brown rice flour & salt and process until smooth. In mixing bowl combine sugar & butter mixture with tofu mixture — whisk until thoroughly combined. Allow mixture to cool.

Put pecans into prepared crust and level. Pour filling over pecans and press pecans down with a fork to immerse into the filling.

Cover crust with tinfoil and bake pie for approximately one hour. Filling will still be a little liquid-y but will set when pie is cool completely.