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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/secretly-vegan-chocolate-pecan-pie-recipe/