Description
This Vegan Chocolate Pecan Pie is everything you want in a holiday pie: luscious, rich, easy to make, and totally irresistible. Tucked into a crisp, buttery crust and loaded with pecans and dark chocolate chunks, it’s the perfect holiday pie recipe.
Ingredients
Scale
- 1 batch of vegan pie crust
- ⅔ cup coconut sugar
- ⅓ cup (111g) pure maple syrup
- 6 tablespoons coconut oil, melted
- ½ cup (4 ounces) dairy-free milk
- 3 tablespoons ground flax seed
- 1 tablespoon tapioca flour or arrowroot starch
- 1½ teaspoons pure vanilla extract
- ¾ teaspoon sea salt
- 2 cups roughly chopped pecans, preferably toasted for the best flavor
- 2 ounces dark chocolate, chopped
Instructions
- Preheat the oven to 375ºF. Place your pie crust in a 9” pie pan (not deep dish) and crimp the edges. Bake for 10 minutes, until parbaked and but browned yet. Let cool completely while you prepare the filling.
- For the filling, combine the coconut sugar, maple syrup, and coconut oil in a small saucepan over medium-low heat and whisk to combine. Bring to a low boil and let simmer for about 2 to 3 minutes and then remove from heat. Let cool slightly.
- While it cools, whisk together the non-dairy milk, flax meal, tapioca or arrowroot starch, vanilla extract, and salt in a small bowl.
- Add the milk/flax mixture to the slightly cooled sugar mixture and whisk to combine. Stir in the pecans. Make sure the mixture is relatively cool. If not, refrigerate for a few minutes to cool it down. Stir in the chocolate.
- Pour the pecan mixture over the cooled crust and bake for about 40 minutes. Check after 20 minutes and if the crust is getting too brown, tent with foil. The filling will be slightly puffed and bubbly when it’s ready.
- Let cool completely, at least 2 hours. Sprinkle with flaky sea salt if desired and serve, alone or with ice cream, coconut whipped cream, or coconut yogurt. Store leftovers in an airtight container in the refrigerator.