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5 from 1 vote

Vegan Chocolate Pecan Pie

Made with a no-bake filling, this pie combines the best of two classic pies without dairy or eggs!
Prep Time30 mins
Cook Time15 mins
Chilling Time4 hrs
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 459kcal


For the Chocolate Layer

  • 4 ounces dairy-free chocolate chips I like Enjoy-Life dark chocolate chips
  • ½ cup full fat coconut milk from a can*
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract

For the Pecan Layer

  • 2 tablespoons vegan butter Miyoko's is the best
  • cups chopped pecans about 5.5-ounces
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • cup full fat coconut milk from a can*
  • ½ teaspoon vanilla extract
  • 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!


*When it's cold outside canned coconut milk tends to separate with the cream solidifying on top of the liquid. You want to be sure the cream is evenly incorporated into the liquid BEFORE using it in the recipe. You can do this by emptying the can into a small saucepan and warming over low heat while whisking until smooth. Make sure is completely smooth and evenly incorporated otherwise it will affect the end result of the pie.


Calories: 459kcal | Carbohydrates: 39g | Protein: 5g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 270mg | Potassium: 213mg | Fiber: 3g | Sugar: 20g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg