Vegan Chocolate Pecan Pie
Vegan Chocolate Pecan Pie- made with a no-bake filling, this pie combines the best of two classic pies without dairy or eggs!
I love them both so much that I thought, why not put them together into one scrumptious chocolate pecan pie? Turns out that was a very good idea.
Ingredients, Substitutions + Helpful Tips
- Canned Coconut Milk- You’ll need full-fat unsweetened coconut milk from a can with the cream and the liquid fully incorporated. It’s common to see the cream solidified on top when it’s chilly outside but you can easily fix that problem by dumping the contents into a small saucepan and melting the cream back into the liquid. Make sure to whisk until it’s nice and smooth, and evenly incorporated. I haven’t tested this recipe with any other kind of milk so I can’t advise on substitutes. If you’re worried about the pie tasting like coconut milk, I promise it doesn’t!
- Coconut Sugar- I always opt for coconut sugar with my pecan pie because I love the caramel-like flavor it imparts. That said, you can easily sub brown sugar in its place.
- Pure Maple Syrup- I also like to use pure maple syrup for it’s rich flavor and while you could replace it with honey or agave nectar, I recommend sticking with maple syrup for best results.
- Dairy-free Dark Chocolate Chips- To keep this recipe vegan we’re using dairy-free dark chocolate chips. My favorite brand is Enjoy Life.
- Raw Pecans- Although this recipe is no-bake, we’re toasting the pecans in the saucepan which brings out their flavor. Because of that there is no need to buy them roasted. Make sure to keep a close eye on the pecans as they toast. If you burn them it will ruin the pie and that would suck.
- Vegan Butter- This is what we’ll use to toast the pecans which gives the pecan filling a delicious and buttery flavor. Miyoko’s is the best vegan butter on the planet.
- Cornstarch- Just a little bit of cornstarch helps thicken the pecan filling and firm it up after chilling. I haven’t tested arrowroot in place of cornstarch but it should work the same.
- Vanilla Extract and Salt- Both of these are used solely for flavor. I like to use non-alcoholic vanilla in my no-bake recipes but you can use regular so long as you’re careful not to use more than a teaspoon. Salt is used to balance out the sugar in the recipe and it is a necessity in my opinion.
How Make Vegan Chocolate Pecan Pie
The best part about this pie is that it is a cinch to make!
- Prebake your crust. Set aside to cool.
- Melt the chocolate chips with coconut milk, pure maple syrup and vanilla. Pour into the pie crust then place in the refrigerator to chill.
- Whisk together the coconut milk and cornstarch.
- Toast the pecans in the butter for a few minutes. Add the coconut sugar, pure maple syrup, vanilla salt and coconut milk mixture. Cook for a minutes, until slightly thickened.
- Pour over top of the chocolate layer then refrigerate until set.
- Serve with whipped cream and enjoy!
Looking for more vegan holiday desserts?
- The Best Vegan Pumpkin Pie
- Vegan Silk Chocolate Pie
- The Best Vegan Pecan Pie
- Vegan Pumpkin Bread
- Vegan Sweet Potato Pecan Pie
Vegan Chocolate Pecan Pie
For the Chocolate Layer
For the Pecan Layer
- 2 tablespoons vegan butter, Miyoko's is the best
- 1½ cups chopped pecans, about 5.5-ounces
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- ⅔ cup full fat coconut milk, from a can*
- ½ teaspoon vanilla extract
- 1½ tablespoons cornstarch
- ½ teaspoon fine sea salt
- 1 prepared 9-inch pie crust
- coconut whipped cream for serving, I like So Delicious brand
Prepare Your Crust
- Prebake the crust for 10-12 minutes until light golden brown. The time and temp will vary depending on the crust you choose to use. Set aside to cool.
Prepare the Chocolate Layer
- In a small saucepan, combine the chocolate chips, coconut milk, and pure maple syrup over medium-low heat.
- Using a whisk, continue to stir together as the chocolate melts. Whisk until the mixture is smooth and evenly incorporated then remove from heat. Lastly, stir in the vanilla extract.
- Pour the mixture into the pre baked pie crust then refrigerate for about an hour, until the chocolate layer is mostly firm.
Prepare the Pecan Layer
- In a measuring cup, whisk together the coconut milk and the cornstarch. Set aside.
- In a small saucepan, melt the butter over medium-low heat. Add the chopped pecans and toast for 3-4 minutes, while continuing to stir. It's important that you keep stirring and keep a close eye to prevent them from burning.
- To the saucepan, add the ¼ cup coconut sugar, ¼ cup maple syrup, coconut milk mixture, vanilla and salt. Stir to combine then cook over a low boil for 3-5 minutes, stirring intermittently, until slightly thickened. Remove from heat and allow to cool for at least 15 minutes, until room temp.
- Pour the pecan mixture on top of chocolate layer and spread with a spatula until even across the top and sides of the crust. Refrigerate for at least 3 hours, or overnight. Serve with whipped cream and enjoy!