Aunt Bonnie’s Pecan Pie with Egg-Free & Vegan Options
Prep time
Cook time
Total time
You can bake this recipe with or without eggs, but keep in mind that the version without eggs won't set up exactly the same as the one with eggs. However, they both taste delicious!
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
  • ½ cup sugar
  • 1 cup corn syrup
  • 4 tablespoons dairy-free buttery sticks
  • 3 eggs, ½ cup + 1 tablespoon aquafaba, ⅔ cup applesauce (filling will be looser), or the Vegan Egg Replacer below
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt
  • 1 (9-inch) dairy-free pie shell (Wholly Wholesome has regular and gluten-free)
  • 2 cups chopped pecans
  • 60 whole pecan halves, for topping
  1. Cook the sugar and corn syrup in a fry pan over a medium heat for 5 minutes. Add the buttery sticks and whisk to combine. Remove from the heat and let cool to room temperature.
  2. Preheat your oven to 400ºF.
  3. Once cooled, whisk the eggs or egg replacer, vanilla, and salt into the sugar mixture.
  4. Pour the chopped pecans into the pie shell and even them out. Pour the syrup mixture over the pecans until it’s just below the rim.
  5. Arrange the pecan halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center. Be sure to save some nice small ones for the center
  6. Place the pie on a piece of foil on top of a cookie sheet and place in the oven. Immediately reduce the oven temperature to 350ºF and bake for 50 minutes, or until the pecans are nicely toasted, but not burnt.
Vegan Egg Replacer for 3 Eggs: Whisk together 2 tablespoons ground flaxseed (flaxmeal), 1 tablespoon all-purpose flour, and 6 to 7 tablespoons water.
Recipe by Go Dairy Free at