Chocolate Pecan Pie (Dairy-Free!)
User Reviews
5
Chocolate Pecan Pie (Dairy-Free!)
Description
Chocolate Pecan Pie (Dairy-Free!) uses an unbaked pie crust filled with a rich mixture made by melting semi-sweet chocolate chips with full-fat coconut milk. The smooth, dairy-free chocolate base is combined with maple syrup, coconut sugar, eggs, bourbon vanilla extract, and fine sea salt, then finished with chopped pecans. The pie is baked at 350ºF for about 35 to 40 minutes, developing a tender, fudgy filling with a hint of toasted nut flavor from the pecans.
The pie's texture balances a creamy chocolate richness with the crunch of pecans, creating a satisfying contrast. The use of coconut milk instead of dairy provides a smooth, non-dairy creaminess suitable for those avoiding dairy.
Slice this pie into eight servings to enjoy a decadent dessert. Because of its richness, smaller slices are advised to moderate portion size. It's a good choice when you want a chocolate and nut dessert that avoids dairy ingredients.
Note the choice of chocolate chips for dairy-free status, and consider adjusting slice sizes for calorie control. The recipe suggests an alternative non-chocolate pie using cocoa powder for those who prefer.
Ingredients
- 1 (9-inch) pie crust unbaked
- 1 cup semi-sweet chocolate chips
- ½ cup coconut milk full-fat
- ½ cup maple syrup
- ¼ cup coconut sugar
- 3 large egg
- 2 teaspoons vanilla extract bourbon
- ½ teaspoon salt fine sea salt
- 1 ½ cups pecans chopped
Instructions
- Preheat the oven to 350ºF and press an unbaked pie crust into a 9-inch pie plate. You can use a prepared store-bought crust to save time.
- Fill a small saucepan with 1 inch of water and bring it to a boil over medium-high heat on the stove top. Add the chocolate chips and coconut milk to a heat-save bowl that fits snugly over the top of the saucepan. Stir often as the steam from the boiling water heats the bottom of the bowl, melting the chocolate chips. When the melted chocolate looks smooth, use oven mitts to remove the bowl from the heat and let it cool for 15 minutes. (It needs to not be hot, so it won't scramble the eggs.)
- Transfer the melted chocolate to a large mixing bowl. When the outside of the bowl doesn't feel hot, you can add in the maple syrup, coconut sugar, eggs, vanilla, and salt. Mix well until smooth, then add in the chopped pecans and stir again.
- Pour the chocolate pecan filling into the unbaked pie crust. Bake at 350ºF for 35 to 40 minutes, or until the center of the pie has puffed up and started to crack.
- Let the pie cool on a trivet or wire rack for 1 hour, then transfer to a flat shelf in the fridge to chill until firm, at least 4 hours. (Overnight is even better!)
- Slice and serve the pie chilled. You can add any toppings you like, such as whipped cream or vanilla ice cream. Leftovers can be tightly sealed and stored in the fridge for up to 5 days.
Notes
- Check chocolate chips packaging to confirm they are dairy-free if needed.
- Use full-fat coconut milk for best texture and richness in the filling.
- Cut pie into smaller slices if a lighter serving size or fewer calories are desired.
- This pie serves 8 slices and is rich, so portion accordingly.
- For a non-chocolate alternative, try a vegan French Silk Pie using cocoa powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 71mg | 24% |
| Sodium | 185mg | 8% |
| Potassium | 313mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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