Vegan Chocolate Pecan Pie
Nothing says Southern comfort like this vegan chocolate pecan pie. This delightful recipe is sure to impress even the most discerning cooks!
Sweet, chocolaty and a crispy crust – this vegan chocolate pecan pie has it all! This Thanksgiving favorite is rich and delicious with a tasty crunch from the pecans.
It has all the comforts of the quintessential Southern classic without any of the dairy! The recipe is easy to execute and makes a lovely showstopper of a dessert.
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Ingredient Notes
- Plain dark chocolate – Check the ingredients to ensure that the chocolate is vegan or dairy-free. Use high-quality baking chocolate. I used Guittard 70% Bittersweet Chocolate Baking Bars for this recipe.
- Golden syrup- less sweet-tasting than corn syrup and has a rich, caramelly flavor. It’s available in some grocery stores and online. You can also use dark corn syrup, but you may need to slightly reduce the amount.
- Bourbon- A spike of bourbon adds some toastiness to this already nutty pie. Alternatively, you may add 1 tbsp of powdered instant coffee to the chocolate while it’s melting to give the pie a boost of chocolate-ty flavor.
- Cornstarch or tapioca starch- Both products work as thickeners and egg replacers for the pie.
- Frozen vegan pie crust – Some supermarkets carry pre-made vegan pie dough, but if it cannot be found, worry not! My recipe for Vegan Pie Crust is easy to make and will give you a nice, tender crust. No need to blind-bake before using.
How to Make Vegan Chocolate Pecan Pie
- Place a rack on the middle shelf of the oven and preheat to 350°F or 180°C.
- Fill ⅓ of a medium pot with water and place a heat-safe mixing bowl on top. The bowl should large enough to sit on the pot without it touching the water.
- Bring the water to a boil, then reduce the heat to a low simmer.
- Add the vegan butter, coconut cream, and chocolate. Stirring until melted and smooth. Let cool for about 10 minutes.
- In a small bowl, mix the cornstarch and water. Stir in the golden syrup, vanilla and bourbon until thoroughly combined. Gradually add the cornstarch mixture one-third at a time to the chocolate and stir to combine.
- Stir in the sugar, then gradually fold in the pecans. Pour the filling into the pie shell. Place the pie on a baking tray to catch any spills.
- Bake for about 45-50 minutes or until the filling is set but still leaves some chocolate on a knife. Cool completely before serving and chill for easier slicing.
Storage
Allow the pie to cool completely, then wrap the top in plastic wrap and refrigerate. This pie will keep in the refrigerator for up to four days, and the chilled pie is easy to slice and serve.
More Vegan Pie Recipes
Vegan Chocolate Pecan Pie
Servings: 8
Calories: 499kcal
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Nothing says Southern comfort like this vegan chocolate pecan pie. This delightful recipe is sure to impress even the most discerning cooks!
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 4 oz (100 g) plain dark chocolate
- 4 tbsp (50 g) vegan butter or margarine, not unsalted
- ¼ cup (60 ml) coconut cream, or soy cream
- 4 fl oz (10 ml) golden syrup
- 3 tbsp bourbon
- 1 teaspoon vanilla
- 3 tbsp cornstarch, or tapioca starch
- 2 tbsp water
- ½ cup (100 g) granulated cane sugar
- 8 oz (225 g) pecan halves
- 8 inch (20 cm) frozen homemade vegan pie crust, or store-bought, not pre-baked
Instructions
- Place a rack on the middle shelf of the oven and preheat to 350°F or 180°C.
- Fill ⅓ of a medium pot with water and place a heat-safe ceramic or aluminum mixing bowl on top. The bowl should large enough to sit on the pot without it touching the water.
- Bring the water to a boil, then reduce the heat to a low simmer.
- Add the vegan butter, coconut cream, and chocolate. Stirring until melted and smooth. Let cool for about 10 minutes.4 oz (100 g) plain dark chocolate ,¼ cup (60 ml) coconut cream ,4 tbsp (50 g) vegan butter or margarine
- In a small bowl, mix the cornstarch and water. Stir in the golden syrup, vanilla and bourbon until thoroughly combined. Gradually add the cornstarch mixture one-third at a time to the chocolate and stir to combine.4 fl oz (10 ml) golden syrup ,1 teaspoon vanilla ,3 tbsp cornstarch ,2 tbsp water ,3 tbsp bourbon
- Stir in the sugar, then gradually fold in the pecans. Pour the filling into the pie shell. Place the pie on a baking tray to catch any spills.½ cup (100 g) granulated cane sugar ,8 oz (225 g) pecan halves ,8 inch (20 cm) frozen homemade vegan pie crust
- Bake for about 45-50 minutes or until the filling is set but still leaves some chocolate on a knife. Cool completely before serving and chill for easier slicing.
Notes
- Omit the bourbon and add 15 ml/1 tbsp of powdered instant coffee to the chocolate while it’s melting.
- Adapted from Cajun Cooking by Marjie Lambert
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Nutrition
Serving: 1slice | Calories: 499kcal | Carbohydrates: 40g | Protein: 4g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 0.4mg | Sodium: 71mg | Potassium: 255mg | Fiber: 5g | Sugar: 29g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg