This pecan pie has just the right amount of sweetness without being overly sickly and the filling is soft and chewy.

A deliciously moreish dessert that is perfect as an after dinner treat or to serve at an afternoon tea to wow friends and family.



For pastry:

  • 250g (2 ¼ cups) plain flourPecan Pie   1
  • 110g (1/2 cup) vegan butter, cubed
  • 100g (1 cup) icing sugar

For the filling:

  • 400g (1 cup +2 tbsp) golden syrup
  • 100g (2/3 cup) breadcrumbs
  • 100g (1 scant cup) crushed pecans
  • 50g (1/4 cup) soft brown sugar
  • 16 pecan halves (for decorating)

You will also need:

  • 10-inch tart case


  1. To begin, preheat the oven to 180C/Gas Mark 4/350F.
  2. For the pastry add the plain flour, dairy free spread and icing sugar to a food processor and pulse until the mixture resembles breadcrumbs.
  3. Transfer mixture to a large bowl and bring together with your hands, be careful not to over work the pastry. If the pastry seems too wet add a little more flour, if it’s too dry add a little water. Once pastry is formed wrap in cling film and refrigerate for 20 minutes.
  4. To make the filling add golden syrup, breadcrumbs, crushed pecans and soft brown sugar to a pan on a medium heat continuously stirring for 5 minutes or until mixture thickens.
  5. Remove pastry from fridge and roll out ¼ inch thick and line the tart case. Prick the bottom with a fork and blind bake for 10 minutes on 180C
  6. Remove tart case from the oven and turn over up to 200C/Gas Mark 5/375F.
  7. Add the filling mixture, arrange pecan halves on the top and bake for 10-15 mins on 200C.
  8. Remove from oven and serve warm with vegan cream, custard or ice cream.

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