Nut Milk · Plant Milk

Pecan Pie

Savor the goodness of our Vegan Pecan Pie—buttery crust, maple-kissed pecans. Simple. Delicious. Irresistible. 


  • 1 shop-bought 8” pastry case, pre-baked (or make your own)
  • 110g vegan butter
  • 150g brown sugar
  • 120ml maple syrup
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 tbsp cornflour
  • 60ml oat milk (freshly made with Milky Plant)
  • 240g pecans, chopped
  • 100g pecans, unbroken


  1. Preheat the oven to 180C/350F.
  2. In a saucepan, melt the butter, sugar, maple syrup, vanilla, and salt until dissolved and smooth.
  3. In a separate bowl, mix together the cornflour and milk until smooth.
  4. Add the milk mixture to the maple syrup mixture and whisk to combine.
  5. Stir in the chopped pecans, ensuring they are coated in the mixture.
  6. Pour the filling mixture into the pastry case, leveling the top.
  7. Use the unbroken pecans to create a pattern on top of the pie.
  8. Bake the prepared pie for 35-40 minutes until firm at the edges and slightly wobbly in the middle.
  9. Remove from the oven and let it cool. Once cool, chill in the fridge for 3-4 hours.
  10. Serve with a spoonful of whipped cream or creme fraiche.

Pecan Pie Recipe Video 

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