Secretly Vegan Chocolate Pecan Pie Recipe

Introduction

This secretly vegan chocolate pecan pie is a rich, gooey dessert that’s free from eggs, dairy, and corn syrup. It’s made with a flaky vegan pie crust and a luscious filling of toasted pecans and dark chocolate, perfect for holiday gatherings or any special occasion.

Ingredients

• 1 vegan pie crust (gluten free option if needed)
• 2 cups pecan halves
• 1 cup chocolate chips (75%-100% chocolate)
• 1/3 cup coconut sugar
• 3/4 cup coconut milk
• 1/4 cup maple syrup
• 3 tbsp ground flaxseed mixed with 1/2 cup water (let sit for 5 minutes)
• 2 tbsp arrowroot powder
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Step 1: Prepare and par-bake the vegan pie crust according to your chosen recipe.
2. Step 2: Preheat the oven to 350°F (175°C). Spread the pecan halves on a foil-lined baking sheet and toast in the oven for 7 minutes, or until fragrant. Remove and let cool.
3. Step 3: In a large bowl, whisk together coconut milk, maple syrup, coconut sugar, arrowroot powder, flaxseed mixture, vanilla extract, and sea salt until smooth.
4. Step 4: Fold the toasted pecans and chocolate chips into the filling mixture, ensuring they are evenly coated.
5. Step 5: Pour the filling into the par-baked pie crust, spreading evenly.
6. Step 6: Bake the pie for 30 minutes with the crust edges covered with foil or a pie shield to prevent burning.
7. Step 7: Remove the pie shield and bake for an additional 20–25 minutes, or until the filling is set.
8. Step 8: Remove the pie from the oven and allow it to cool completely for at least 2 hours before serving.

Tips & Variations

• Toast pecans before adding them to the pie filling to enhance their flavor and texture.
• Use canned coconut milk for a richer, creamier filling.
• Substitute arrowroot powder with cornstarch in a 1:1 ratio if needed.
• For a sweeter pie, choose chocolate with lower cacao content; for a less sweet, richer flavor, use 100% cacao chocolate.
• To make gluten free, use a gluten free vegan pie crust.

Storage

Store the pie covered at room temperature for up to 1 day. For longer storage, refrigerate covered and consume within 5 days. The pie can also be sliced and frozen for up to 2 months. Reheat slices gently in a warm oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the coconut sugar with another sweetener?

Yes, you can replace coconut sugar with brown sugar or granulated sugar. To keep the pie refined sugar free, coconut sugar is best.

What kind of coconut milk should I use?

Using canned coconut milk is preferred as it creates a richer, creamier filling compared to the thinner liquid coconut milk found in cartons.

Secretly Vegan Chocolate Pecan Pie Recipe

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4.8 from 76 reviews

Gooey and rich vegan chocolate pecan pie that is secretly egg free, dairy free, corn syrup free, and can be gluten free! This recipe replaces traditional corn syrup with maple syrup and uses ground flaxseed as an egg substitute, resulting in a perfectly gooey and flaky pie that is both delicious and easy to make. It’s an ideal vegan Thanksgiving dessert suitable for Paleo and gluten-free diets when using the appropriate crust and chocolate.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pie Crust

• 1 vegan pie crust (gluten free option if needed)

Filling

• 2 cups pecan halves
• 1 cup chocolate chips (75%-100% chocolate)
• 1/3 cup coconut sugar
• 3/4 cup canned coconut milk
• 1/4 cup maple syrup
• 3 tbsp ground flaxseed mixed with 1/2 cup water (allow to sit for 5 minutes)
• 2 tbsp arrowroot powder
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. Prepare pie crust: Prepare the vegan flaky pie crust as per recipe instructions and par-bake it until lightly cooked.
2. Preheat oven and toast pecans: Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet lined with tin foil. Toast in the oven for 7 minutes or until fragrant, then remove and let cool. Leave oven on.
3. Make filling mixture: In a large bowl, whisk together the canned coconut milk, vanilla extract, coconut sugar, arrowroot powder, flaxseed mixture, maple syrup, and sea salt until smooth and combined.
4. Add pecans and chocolate chips: Fold the toasted pecans and chocolate chips into the wet mixture gently until all pieces are evenly coated.
5. Fill the pie crust: Carefully spoon the pecan-chocolate filling into the par-baked pie crust, spreading evenly.
6. Bake the pie: Cover the pie crust edges with foil or a pie crust shield to prevent burning. Bake for 30 minutes at 350°F (175°C).
7. Finish baking: Remove the foil or pie crust shield and continue baking for an additional 20-25 minutes until the filling is set and firm to the touch.
8. Cool before serving: Remove the pie from oven and cool for at least 2 hours before slicing and serving. This allows the filling to fully set and develop texture.

Notes

• Recipe designed for a 9-inch pie dish.
• You can substitute coconut sugar with brown sugar or granulated sugar, but coconut sugar keeps it refined sugar-free and vegan.
• For vegan and gluten-free options, use a suitable vegan gluten-free pie crust and ensure chocolate chips are gluten-free.
• Use canned coconut milk (full-fat) for the best gooey texture.
• Arrowroot powder can be substituted 1:1 with cornstarch if needed.
• This pie can be stored covered at room temperature for up to 1 day or refrigerated for longer storage.

Keywords: vegan chocolate pecan pie, vegan dessert, pecan pie no corn syrup, dairy-free pie, gluten free pecan pie, Thanksgiving vegan dessert