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Thanksgiving Recipe Call Pt. IX: Vegan Pecan Pie II

The ninth installment of the Thanksgiving Is Made Of Vegan People Recipe Survey comes to us from Jacob I. Jones-Martinez. He says of his Pecan Pie, “I’ve put in as much as 1 cup of chocolate chips in this recipe. I made it once where I mixed the chocolate chips with the Earth Balance while it was still warm and they melted so it wound up being a chocolate pecan pie instead of a chocolate CHIP pecan pie. It’s always good. Enjoy!” Thanks, Jacob!

Will this be the last post in the series? Not if you send me a recipe right now!

Vegan Pecan Pie

1/2 cup raw sugar
1/2 cup brown sugar
2 tablespoons flour
4 tablespoons nondairy milk (I use soy)
2 egg substitutes (I use Bob’s Red Mill substitute)
8 tablespoons vegan butter, melted (I use Earth Balance)
1 teaspoon vanilla
1 cup pecans
1 9″ unbaked pie crust

1. Preheat oven to 375 degrees Fahrenheit. Mix ingredients. They come out watery.
2. Pour into the pie shell. Place on a cookie sheet and put into the oven for 20 minutes.
3. Reduce oven temperature to 275 degrees Fahrenheit. Bake for 20 minutes or longer. (If you have to do this, put foil around the crust so it doesn’t burn.)
4. Check, center should be slightly soft, but if it seems too watery, bake for 20 more minutes.

This recipe did not include a picture, so this Crochet Pecan Pie is courtesy Monster Crochet!


  1. Comment by


    on #

    I was wondering how did you ever get the pecans so straight and in a wheel pattern? Then I read the bottom statement about where the photo came from….

    I would like to know if anyone is willing to try this with real pecans and post your picture!

  2. Comment by

    tap songs

    on #

    hmm.. i guess i can still cook this even if its no longer thanks giving

  3. Comment by


    on #

    This has way too much sugar and butter in. You can use half the sugar and a quarter of the butter. We had to scoop oil of the top of the pie.