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  • Writer's pictureSerena Di Sabatino Di Diodoro

Vegan pecan pie with Oat crust

Updated: Jan 10, 2022

Today I'm sharing another American classic recipe traditionally made this time of the year: Pecan Pie 😍

This version, that I've adapted from Nadia is vegan, gluten free and super delicious!

If you love pecans I think you should give it a try, the recipe is below this picture 😋


--- OAT CRUST ---

  • 155g oat flour*

  • 62g vegan butter, melted

  • 2 Tablespoons maple syrup

  • pinch of salt

--- FILLING ---

  • 75g pecans, chopped

  • 200ml coconut milk**

  • 50g cashew butter**

  • 40ml maple syrup

  • 30g brown sugar

  • 2 Tablespoons cornstarch

  • pinch of salt

--- TOPPING ---

  • Pecans


  1. Preheat oven to 350°F (180°C) and line a pie/tart dish with the diameter of 18cm.

  2. Melt the vegan butter in the microwave or on the stove and put it in a bowl with oat flour, salt and maple syrup. Mix until you have a dough consistency.

  3. Roll out the dough between two pieces of baking paper and transfer into the prepared dish (or really just press it inside the pan with your fingers..).

  4. Poke a few holes on the crust using a fork and bake it for 10 minutes. Let it cool at room temperature while making the filling.

  5. Pour the coconut milk, cornstarch and salt into a saucepan and mix with a hand whisk to make sure the starch is completely dissolved.

  6. Add the sugar, maple syrup and cashew butter and cook over a medium heat until the mixture starts to thicken.

  7. Take off the heat and add in the chopped pecans.

  8. Pour the filling into the crust and garnish with more pecans on the surface.

  9. Bake for about 25 minutes, then allow to cool completely at room temperature before slicing and serving.

  10. Enjoy :)


  • *I made my own oat flour putting some rolled oats in the food processor.

  • **The original recipe calls for almond butter so you can definitely use that instead of cashew butter if you want. Plus I reduced the amount of coconut milk so if you like it I think you can use up to 250ml of coconut milk in this recipe.

  • I've adapted this recipe from here.

  • Store the pie in the fridge for 3-4 days. You can also freeze it.


If you make it let me know! :)

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