This rich chocolate pecan pie is surprisingly vegan. Bittersweet chocolate gives it depth while dark maple syrup contributes caramel notes. It’s made without eggs or corn syrup, and each bite combines buttery toasted pecans with a smooth chocolate filling. Ideal for holidays like Thanksgiving and Easter, this chocolate pecan pie is a decadent, plant-based dessert you’ll want to make again and again.
What to expect
If you love chocolate and pecan pie, this version delivers both. Highlights:
- Decadent sweetness tempered by bittersweet chocolate
- Toasted pecans with a buttery flavor
- Satisfying, well-balanced texture
- Flaky vegan pie crust
This vegan chocolate pecan pie captures the familiar texture of a classic pecan pie while avoiding animal products and excess saturated fat and cholesterol.
Replacing eggs in pecan pie
After testing alternatives, sweet potato purée proved to be the best egg substitute for this pie. It provides body and creaminess that bind the filling without the bean-like texture of silken tofu. The natural sweetness and slight earthiness of baked sweet potato complement the pecans and chocolate, and it balances the sugar and maple syrup.
For consistent results, use the flesh of a baked sweet potato rather than steamed or store-bought purée. Baked sweet potatoes are sweeter, denser, and less watery, which helps prevent a runny filling.
How to make chocolate pecan pie
The main components are sweet potato purée, toasted pecans, bittersweet chocolate, and dark maple syrup.
Step 1: Prepare a flaky vegan pie crust (recipe below) at least an hour before baking. You can use a store-bought vegan crust if desired. No need to prebake the crust.
Step 2: In a bowl, mix 1 cup sweet potato purée with 3 tablespoons cornstarch or arrowroot powder until smooth and lump-free. These starches thicken the filling and help it set.
Step 3: In a saucepan, melt the vegan butter with plant milk, sugar, maple syrup, vanilla, sea salt, and the chocolate. Whisk until the chocolate is melted and the mixture is smooth. Remove from heat and whisk in the sweet potato purée until fully combined.
Step 4: Fold in the toasted pecans, then pour the filling into the prepared pie crust and spread evenly with a spatula.
Step 5: Bake at 350°F for 45–50 minutes. Let the pie cool for at least an hour to set; for a firmer filling, refrigerate overnight. Serve cold, at room temperature, or warm slices briefly in a toaster oven (350°F for about 5 minutes).
How to store
Refrigerate the pie for up to a week. You can also double the recipe and freeze fully baked and cooled pies for later use.
Can you freeze this chocolate pecan pie?
Yes. Freeze once the pie has cooled completely. Wrapped well, it will keep for up to six months. Thaw in the refrigerator and rewarm individual slices if desired.
Pots de Pecan
For single servings, bake the filling in ramekins as individual pies. You can omit the crust for a custard-like “pots de pecan” and top with vegan vanilla ice cream or whipped cream.
More vegan recipes for chocolate lovers
- Avocado Chocolate Mousse
- Chocolate Sweet Potato Muffins
- Chocolate Orange Truffles
- Oatmilk Chocolate Mousse Tart
- Additional vegan chocolate treats and desserts
Vegan Chocolate Pecan Pie
Ingredients
Flaky Vegan Pie Crust
- 1 1/4 cup all purpose white flour
- 1/4 tsp sea salt
- 1/2 cup vegan butter, cubed and chilled
- 1/4 cup ice cold water
Chocolate Pecan Pie Filling
- 1 cup sweet potato purée, from a baked sweet potato
- 3 tbsp arrowroot powder or cornstarch
- 1/4 cup vegan butter
- 1/4 cup plain unsweetened soy milk, or other non-dairy milk
- 1/2 cup raw cane sugar
- 1/2 cup dark maple syrup
- 1/2 cup + 2 tablespoons dark chocolate chips or baking chocolate
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups toasted chopped pecans
Instructions
Vegan Pie Crust
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Food processor method: Combine flour and salt in a food processor with chilled vegan butter. Pulse until the pieces are pea-sized, then add ice water and pulse just until the dough comes together. Form into a ball without kneading, wrap, and refrigerate at least 2 hours or overnight.
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By hand method: Mix flour and salt in a bowl, cut in chilled vegan butter until coarse crumbs form, add ice water and stir until combined. Shape into a ball, wrap, and chill at least 2 hours or overnight.
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When ready, preheat oven to 350°F. Roll dough on a floured surface to about 1/6 inch thick, transfer to a pie dish, and press into the bottom and sides.
Pie Filling
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Whisk the sweet potato purée with the arrowroot or cornstarch in a large bowl and set aside.
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In a saucepan, combine vegan butter, soy milk, sugar, chocolate chips, maple syrup, vanilla, and sea salt. Heat gently and whisk to melt the chocolate and smooth the mixture.
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After about 3 minutes, remove from heat and slowly whisk the chocolate mixture into the sweet potato mixture until lump-free.
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Fold in the toasted chopped pecans, pour the filling into the prepared crust, and bake for 45–50 minutes.
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Remove from the oven and cool at least an hour before serving.
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