This Vegan Chocolate Pecan pie is easy and delicious to make! This recipe uses no corn syrup and is refined sugar-free!
I was never a big pecan pie fan growing up, we just never really had it in our house, we were the typical pumpkin pie family. I feel like you fall into one of the two camps. It wasn't until I was dating my husband and we went over to his grandparent's house that I really became team pecan pie. I had a really close relationship with my husband's grandfather. He was an ex-Marine, came from Polish ancestry, and a cribbage master. We formed a special bond over cooking. I loved to bake and he loved to eat all my baked goods. Sadly he passed away a few years ago but I always think of him around the holidays.
About two years after my husband and I started dating, we were spending Thanksgiving with his family and his grandpa asked me to make a chocolate pecan pie. I thought that was so weird but I came up with a recipe and it was a total hit! It even turned me into a pecan pie lover. Now, every year, I make this Chocolate Pecan Pie in his honor. It is my little way of remembering him. I hope you enjoy this recipe as much as we do!
For some other delicious Thanksgiving desserts, check out this Vegan Sweet Potato Pie or these No-Bake Pumpkin Cheesecake Bars!
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Ingredients
The ingredients in this recipe are easy to find, whole-food and plant-based.
- Maple Syrup
- Coconut Sugar
- Cornstarch
- Full Fat Coconut Milk
- Vanilla Extract
- Dairy-Free Chocolate Chunks
- Pecans
- Vegan Butter
- Pie Dough
Please see the recipe card for quantities.
Ingredient Notes:
- It is important to use full-fat coconut milk and not reduced-fat or fat-free. Full-fat coconut milk is richer and will help give the pie its thick consistency. This coconut milk is the shelf-stable kind that comes in a can.
- The maple syrup and the coconut sugar will help to give this the traditional caramelly taste that normally comes with pecan pie and the maple syrup helps to act as the binder in place of corn syrup.
Instructions
Preheat the oven to 375 degrees. Roll out the pie crust and lay it in your greased pie pan.
In a small bowl, add the coconut milk and the cornstarch and stir until combined.
In a Dutch Oven, melt the vegan butter and add the pecans. Toast the pecans for one minute while stirring continuously. You don't want to burn the pecans.
Add the coconut milk, vanilla, coconut sugar, maple syrup, and chocolate to the dutch oven and stir until the chocolate is melted and the mixture is thick. About 2 minutes.
Pour the mixture into the prepared pie crust and top garnish with pecans on top. Bake for 45 minutes. If the pecans are getting too toasted, feel free to tent the pie with some tin foil while it finishes baking.
When the pie is finished in the oven, let cool on the countertop for 2-3 hours before transferring to the fridge overnight. As we are not using corn syrup, the fridge time will help it set up.
Pull out at least an hour before serving and allow to warm to room temp.
Hint: I like to use chocolate chunks, however, feel free to use your favorite chocolate bar and grate the chocolate into the mixture!
Substitutions
- Dates - Feel free to skip the coconut sugar and sweeten this vegan pecan pie with dates.
- Sugar-Free - Use sugar-free chocolate and maple syrup-like this brand or this brand and swap the coconut sugar for monk fruit to make these sugar-free.
- Gluten-Free - Use a gluten-free pie crust and swap the cornstarch for arrowroot powder to make this gluten-free.
Variations
- Bars - Turn this chocolate pecan pie into bars by laying the pie dough into an 8x8 inch glass pan. Pour the filling on top and bake for 40 minutes.
- Deluxe - Make this chocolate pecan pie with bourbon by adding 2 tablespoons of bourbon to the filling!
- Cocoa Powder - If you don't have chocolate on hand, feel free to use cocoa powder instead of chocolate. Use ¼ cup cocoa powder.
Check out this other delicious dessert here!
FAQ's
Yes, this vegan chocolate pecan pie couldn't be easier. There are only four steps and this is the perfect make-ahead dish!
There are many things that make this the best vegan pecan pie recipe. The first is that there is no pre-baking required. We don't have to par-bake the crust in this recipe that removes one of the steps.
There are also only 9 ingredients in this recipe which makes it incredibly simple! The texture is also out of this world. The nutty crunch combined with the creamy chocolate is out of this world!
This pie has so many layered flavors. The nuttiness of the pecans combined with the maple syrup and coconut sugars give it a caramel-like flavor. Then, the chocolate chips add the other layer so this tastes like nutty, caramel chocolate all wrapped up in a buttery crust!
Equipment
Equipment can have a big impact on how a recipe turns out. Please see below for the equipment that you will need.
Storage
This pie will keep for 3-4 days in the fridge.
To freeze, bake the pie as directed, allow it to completely cool, then wrap tightly with plastic wrap and then tin foil. Place the pie in a freezer-safe bag or airtight container and freeze for up to 3 months.
When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing.
Top tip
Make sure to always measure carefully when it comes to baking. If you wing it or use the incorrect measurements, the pie won't turn out the same.
Vegan Chocolate Pecan Pie
Ingredients
- ½ cup Maple Syrup
- ½ cup Coconut Sugar
- ¼ cup Cornstarch
- 1 can Full Fat Coconut Milk
- 1 tablespoon Vanilla Extract
- 1 cup Dairy-Free Chocolate Chunks
- 1 ½ cups chopped Pecans
- 3 tablespoons Vegan Butter
- 1 pie crust
Instructions
- Preheat the oven to 375 degrees. Roll out the pie crust and lay it in your greased pie pan.
- In a small bowl, add the coconut milk and the cornstarch and stir until combined.
- In a Dutch Oven, melt the vegan butter and add the pecans. Toast the pecans for one minute while stirring continuously. You don't want to burn the pecans.
- Add the coconut milk, vanilla, coconut sugar, maple syrup, and chocolate to the dutch oven and stir until the chocolate is melted and the mixture is thick. About 2 minutes.
- Pour the mixture into the prepared pie crust and top garnish with pecans on top. Bake for 45 minutes. If the pecans are getting too toasted, feel free to tent the pie with some tin foil while it finishes baking.
- When the pie is finished in the oven, let cool on the countertop for 2-3 hours before transferring to the fridge overnight. As we are not using corn syrup, the fridge time will help it set up.
- Pull out at least an hour before serving and allow to warm to room temp.
Notes
- This pie will keep for 3-4 days in the fridge.
- To freeze, bake the pie as directed, allow it to completely cool, then wrap tightly with plastic wrap and then tin foil. Place the pie in a freezer-safe bag or airtight container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Natalie says
This pie looks amazing. I love that you used coconut sugar. It makes this pie guilt-free. Yum! What a perfect treat. I'm going to try this recipe for sure.
Sue says
Chocolate and pecan is the perfect combination!
Sam says
This looks incredible!! I absolutely love the use of coconut sugar in the recipe (my favorite sugar) and it’s such a delicious pie!
Priya Maha says
Love this pie! Is absolutely delicious.
Gloria says
I don't know anyone who would not want a slice of this delicious pie. Perfect for the holidays. A great dessert to take to a party.
Emily says
This Vegan Chocolate Pecan pie is absolutely delicious and perfect for the holidays! I love that this recipe uses no corn syrup and is refined sugar-free! Thanks for sharing the recipe!
Marinela says
No Thanksgiving dinner is complete without a delicious dessert. This vegan chocolate pecan pie is the best idea ever! Love that is so easy to make with only 9 ingredients. Thank you so much for the recipe!
anna says
Such a delicious recipe, whole family loved it!
Michele says
Chocolate and Pecan go together so well. Thank you for sharing. We loved it.
Giangi Townsend says
Good ness with every bite. Absolutely delicious!
Thank you for sharing
Meryl says
This pie is fantastic! So decedent and delicious! Will be making again around Christmas!!
Pam Greer says
Perfect for my vegan granddaughter!
Shilpa says
This pie looks absolutely delicious. They are perfect for the holidays. Thanks for sharing
Chris says
What a delicious pecan pie! When I saw it is made with chocolate I needed to try it.. and oh my... This recipe is perfection! It is sweet, chocolatey, and nutty. Just so good! Thank you!
Marcellina says
This pie has my name on it! Can't wait to try it!
Kylie says
Yummy! Such a delicious recipe!
Holly says
Easy and delicious! I love the chocolate and pecan together; nice spin on a classic pecan pie!
Andrea White says
the absolute best pie! so delicious and so perfect for the holidays!
Brianna says
Chocolate and pecans together? I'm in love!
Aleisha says
Yummy!! 🙌✨💜
Lauren Michael Harris says
I love the use of coconut. milk in this chocolate pecan pie recipe. Such a great compliment to the other flavors!
Kathryn says
I love how this delicious pie is vegan! Love the chocolate addition to this classic pie, can't wait to try this recipe!
Daniela says
This recipe was a hit and no one believed me it was vegan. Thank you for sharing this delicious recipe for Vegan Chocolate Pecan Pie
Sandhya Ramakrishnan says
Pecan pie is such a Southern feeling and I am no exception ever since we moved to Oklahoma. My neighbor has a pecan farm and we buy fresh pecans every year and my absolute favorite is Pecan pie. I am in love with this Chocolate pecan pie and to make it even better, a vegan recipe.
nancy says
everyone really enjoyed this recipe at home! it's so tasty but not as rich!
Natalie says
That was delicious pie. I will bake it again. Thanks!
Makhaya says
I love pecan pie, and I was so excited to find a delicious vegan substitute! Thanks for sharing.
Jeri says
I am saving this recipe for Christmas. It looks amazing!
Liz says
I love the idea of combining chocolate and pecans for a pie recipe! This sounds and looks delicious!
Dennis K Littley says
I had some vegan friends over and as a surprise I made your pecan pie. They raved about it and asked for the recipe
Tina says
This looks delicious! We have allergies in my family. So this is a perfect recipe for us. Thank you!
Linda says
This pie is absolutely da best! Love the addition of coconut in this pie and it makes this pie so creamy good
Elaine says
I can't wait to give this pecan pie recipe a try. The result looks absolutely stunning!
Lori | The Kitchen Whisperer says
What a beautiful pie and I love that it's vegan! I have a few guests that are vegan coming for the holidays and I was looking for a new dessert option. Thank you so much for sharing
Ramona says
Wow, this vegan chocolate pecan pie is really calling for me to make it! This looks super delicious and I will definitely be trying this out. Thank you for sharing this recipe!
Jamie says
The maple syrup and coconut sugar give this a wonderful flavor! It's so delicious and perfect for the holidays. It's such a crowd pleaser!
Marie says
I'm always so excited when I can dairy-free/vegan versions of classic recipes that are as delicious--or even better than the original! This delightful vegan chocolate pecan pie fits the bill. I especially love that your recipe isn't using corn syrup, which I'm not a huge fan of. I know my whole family will love this pie, can't wait to make it again!