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This rich vegan chocolate pecan pie is the perfect holiday dessert. Easy to make with simple ingredients. Enjoy with a dollop of dairy-free whipped cream.
Move aside, regular old pecan pie, the chocolately version is here! If you're like me, and just about every dessert needs to have chocolate in it for it to be satisfactory, this is the pie for you. It has the classic texture of traditional pecan pie with that rich bite of cocoa powder.
You need 8 simple ingredients for the filling, plus pie crust.
- Pie crust: Make homemade vegan pie dough or buy some from the store. Make sure to read the ingredients - some pie dough contains lard.
- Non-dairy milk: Plain and unsweetened. I prefer oat milk.
- Brown sugar
- Cocoa powder
- Corn starch: This is what thickens the filling.
- Vanilla extract
- Vegan butter: You can substitute with coconut oil.
- Pecans: Leave them halved or roughly chop them.
See recipe card for quantities.
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You can find the full pie dough recipe here. You only need a bottom shell. The pie crust recipe calls for 5 simple ingredients and is easily made in a food processor. Once your dough is prepared, you can make the chocolate pecan pie filling.
Whisk together the milk, brown sugar, corn starch, vanilla extract, cocoa powder, and salt until the corn starch is dissolved. Add the butter.
On medium heat, bring to a simmer, stirring frequently. Remove from heat immediately.
Stir in the pecans.
Pour the filling into the prepared pie dough. Smooth out.
Bake at 425°F for 30 minutes.
Let cool in the fridge or serve at room temperature.
- Chocolate milk: For a richer chocolate flavor, use chocolate non-dairy milk instead of plain milk.
- Corn starch: Arrowroot is typically a good substitute for cornstarch, though I have not tried it in this particular recipe.
- Vegan butter: Instead of vegan butter, you can use ¼ cup of canned coconut milk.
- Nut-free: If you're looking for a nut-free dessert, try this creamy vegan chocolate pie.
- Cinnamon: You can add ½ teaspoon of cinnamon to this recipe if you'd like more spice reminiscent of a traditional pecan pie.
Pie dish: I use and recommend a 9-inch glass pie dish for this vegan chocolate pecan pie recipe.
Pie crust shield: Not necessary, but useful! A shield protects your crust from burning. I have this one. You can also use aluminum foil.
Wrap up tightly and store in the fridge for up to 3 days.
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Don't let the filling overcook! Make sure to remove from the heat as soon as it begins to simmer and thicken. Stir frequently to prevent clumping.
Vegan Chocolate Pecan Pie
- Prepare the pie dough and press into a 9-inch pie pan. Preheat oven to 425°F.
- In a medium-sized pot, whisk together the milk, brown sugar, cocoa powder, corn starch, vanilla extract, and salt until the corn starch is dissolved. Add the vegan butter to the pot.
- On medium heat, bring to a simmer, stirring frequently. Remove from the heat as soon as it starts bubbling. At this point, it should be thickened.
- Stir in the pecans.
- Pour the filling into the pie pan. Use a spatula or spoon to spread the filling out evenly. Trim and crimp the edges of the dough as desired.
- Bake for 30 mins. Use a pie crust shield or aluminum foil to prevent the edges of the pie crust from burning.
- Remove from the oven and let cool to room temperature before serving. Store in the fridge, tightly wrapped, for up to 3 days.