Vegan Chocolate Pecan Pie
User Reviews
5
Vegan Chocolate Pecan Pie
Description
This recipe begins with roasting pecans to bring out their flavor and pre-baking the vegan pie crust briefly to prevent sogginess. Simmered oats combined with almond milk create a creamy base that is blended with sugar, maple syrup, arrowroot starch, coconut butter, vanilla, and salt to form the filling mixture.
The pie shell is filled with pecans and chopped chocolate pieces, then topped with the filling and gently stirred so some nuts and chocolate appear near the surface after baking. Baking at 350°F for about 30 minutes allows the filling to bubble at the edges while setting in the center.
The pie offers a rich, chocolate-pecan flavor contrast and a creamy yet chunky texture. It's suitable for vegan dessert servings and best sliced with a sharp knife to cleanly cut through the textured filling.
Monitor baking to avoid over-browning the crust, covering edges if necessary. Store the cooled pie refrigerated up to five days or freeze wrapped for longer storage, thawing gradually before serving.
Ingredients
- 1 unbaked vegan pie crust tap for recipe, gluten free
- 2 cups pecans raw halves, 8 oz
- 2.8 ounces dark chocolate check labels for allergens as needed, dairy-free, roughly chopped, brand example AlterEco 70%
- ½ cup rolled oats certified GF, if needed
- 1 cup almond milk unsweetened, vanilla, or milk of choice
- scant ⅔ cup Organic Sugar
- ½ cup maple syrup
- 3 tablespoons arrowroot starch or cornstarch
- 2 tablespoons coconut butter or smooth almond butter or vegan butter, if desired, or coconut oil
- 2 teaspoons vanilla extract
- ½ teaspoon salt fine sea salt
- ¼ teaspoon sea salt Maldon flakes, optional
Instructions
- Preheat oven to 325 degrees F (162 C). Spread pecans in a single layer on a baking sheet. Bake for 8 minutes, stirring at the halfway point. Immediately transfer to a plate to cool. Pre-bake the pie crust for 5 minutes, then set aside.
- Combine the oats and almond milk in a small sauce pan over high heat. Once boiling, reduce heat to medium-low. Stirring occasionally, simmer until the oats are soft, about 8 minutes.
- Increase oven temp to 350 degrees F (176 C). Combine the oatmeal, sugar, maple syrup, starch, coconut butter/oil, vanilla, and salt in a blender. Blend until completely smooth.
- Place the pecans in the pie shell. Reserve 2 to 3 tablespoons of chopped chocolate, and sprinkle the rest of the chocolate over the pecans. Pour the blended filling on top. Gently stir so you can see some nuts and chocolate near top.
- Bake for 30 minutes. *See Notes for tips. After 30 minutes the edges of the filling should be bubbly, but the center will look like it needs more time. Make sure the edges of the crust aren't getting too brown (cover with foil or a pie shield if needed), and bake for another 10 minutes.
- At the 40-minute mark, sprinkle the reserved chocolate on top of the pie, and bake for another 5 minutes or until the center of the pie is bubbly, hot, and appears mostly set.
- Remove from oven and sprinkle with sea salt flakes. **Allow pie to cool at room temperature for 2 hours before slicing.** Alternatively, let cool at room temperature for 30 minutes then refrigerate for 1 hour. See Notes for storage tips. The pie may be served cool, room temperature, or slightly warm. Keep in mind that the chunks of chocolate will be hard when the pie is cold.
Notes
- Use a vegan gluten-free pie crust for longer crispness if making in advance.
- Adjust rolled oats amount if using thicker cut oats to avoid overly thick filling.
- Cover pie crust edges with foil during baking to prevent over-browning if using traditional flour crust.
- Slice with a sharp chef's knife for clean portions through the nutty, chunky filling.
- Store the pie covered in the refrigerator up to 5 days or freeze well wrapped; thaw in refrigerator, then bring to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 470kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Sodium | 250mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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