Vegan Chocolate Pecan Pie
by Karissa's Vegan Kitchen
Rich and delicious vegan chocolate pecan pie for the holidays.
Servings: 8
Calories: 356kcal
Ingredients
- 1 pie crust
- 1¼ cup non-dairy milk
- 1 cup brown sugar
- ⅓ cup cocoa powder
- 3 tablespoons corn starch
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 tablespoons vegan butter
- 2 cups halved pecans left halved or roughly chopped
Instructions
- 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.
Nutrition
Calories: 356kcal | Carbohydrates: 37g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Sodium: 146mg | Potassium: 248mg | Fiber: 4g | Sugar: 29g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg