I couldn’t resist one last vegan dessert before Thanksgiving! While we already hosted friends over the weekend, I’m always SO excited for the day. This year, my parents are coming to visit me and we are going to make a small meal, but I mostly love handling the dessert side of things. I’ve made a version of a vegan chocolate pecan pie in the past, but it had a more oat-based crust and I wanted to make a better version, with my favorite coconut oil vegan pie crust. Add a heap of chocolate and a sweet pecan filling and you have yourself a perfect chocolate vegan pecan pie. Hello, Thanksgiving dessert perfection!
To be honest, I almost didn’t post this recipe because of the filling overflow issue I had, ack! Goes to show that no one is perfect and even when the pie gets a little full, it still tastes pretty dang amazing. One of my biggest tips for baking a vegan pecan pie is to make sure to bake the pie on a cookie sheet, just in case the filling does bubble up and overflow! I’ve learned my lesson a few too many times and had to clean caked on pie filling off of the bottom of an oven, which isn’t super fun. I also 100% recommend spreading this vegan pecan pie baking out over a few days. I made the crust about a week in advance and froze the final step, when the dough is rolled out and formed into the pie pan. Then, I made the filling and baked the pie on a Friday night, chilled for Saturday, and served to our friends on Sunday. This is not a pie to be rushed and think about all the time you will have on the day of not trying to squeeze in a pie from start to finish!
Happy baking and happy Thanksgiving! This will be my last post before taking a few days off from the blog. But, you better believe that next week will be full force in holiday baking season! I have some cookie recipes planned and a few other recipes coming too, but tell me if there are any holiday recipes that you want to be conquered or to see on the blog.
- 1 batch vegan pie crust (Prepared to the point of freezing the pie dough)
- 3/4 cup coconut oil (affiliate link) (melted)
- 1/3 cup granulated sugar
- 6 ounces semisweet chocolate chips
- 6 ounces dark chocolate (chopped)
- 1 tablespoon vanilla extract
- 3 tablespoons ground flaxseed (affiliate link)
- 3 tablespoons water
- 6 tablespoons cocoa powder
- 1 cup maple syrup
- 1/4 teaspoon salt
- 2 1/2 cups pecan halves
- Preheat oven to 325 degrees F.
- Make sure a stand mixer fitted with the paddle attachment is ready.
In a saucepan over medium heat, combine the coconut oil (affiliate link) and granulated sugar, whisking until coconut oil (affiliate link) has melted. Transfer the mixture to the mixer and add half of the chocolate chips and half of the dark chocolate. Mix on low until chocolate has melted.
- Add the vanilla, ground flaxseed (affiliate link), water, cocoa powder, maple syrup, and salt. Mix on medium until combined and the mixture is smooth.
- After the mixture is smooth, remove the bowl from the mixer and set aside.
- Spread the remaining semisweet, dark chocolate, and pecan halves over the prepared pie crust. Pour the filling over the pecans and chocolate, until the pie crust has been mostly filled. Don’t fill the pie too much, leave 1/4 inch of the crust exposed to prevent overfilling.
- Bake for 1 hour on the middle rack of the preheated oven. After an hour, reduce heat to 300 degrees F and bake for an additional 45 minutes.
- After pie is done baking, allow to cool at room temperature for at least 30 minutes. Chill for at least 2 hours before serving.