This Vegan Chocolate Pecan Pie is seriously the most amazing dessert I've ever tasted and I am super proud to share it with all of my awesome readers! It's vegan of course, oil-free (no vegan butter!), AND gluten-free! I am trying to make all of my recipes gluten-free from now on (with an exception for the occasional seitan because I'm addicted to the stuff). Vegan, Gluten-free, Oil-free
- 1 cup +2 tbsp 1:1 gluten free flour + extra for flouring surface and pie dish
- 1.5 tablespoons organic sugar
- 7 tbsp coconut cream, chilled
- 1/4 teaspoon salt
- 1/2 - 1 teaspoon apple cider vinegar
- 3-4 tbsp cold water
- 1/2 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1 cup organic sugar (or use coconut sugar)
- 1 tbsp cornstarch or arrowroot powder
- 3 flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water, chilled 5 min)
- 1/3 cup cacao powder (or good quality cocoa powder)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups chopped pecans + more whole pecans for topping the pie
- Preheat the oven to 350 degrees F (176 degrees C) and lightly flour a glass pie dish with flour
- Start by making your pie dough. Use a hand-mixer, stand mixer, or a strong spoon to mix together the flour, sugar, salt, then add a half cup of chilled coconut cream. Mix until well-combined. If you are not using a mixer, you may want to switch to using your hands to mix the dough thoroughly.
- Once well combined, add the water and apple cider vinegar. The dough should lightly stick together when pinched with your fingers. If it does not, add more coconut cream a tablespoon at a time.
- Ball up dough and place in the center of your floured pie dish. Begin to press out the dough with your fingers until you get to where the pie dish starts to slope up on the sides. Start pressing up the dough with your fingers until you get about a half inch from the top. Do this all the way around, ensuring that the dough is an even thickness and no parts of the glass show through. Depending on the depth of your dish, you may discard a tiny bit of the crust (I like to save it and make a little mini pie in a ramekin or mug pie).
- Take a fork and press it all over the bottom and sides of the crust. This enables the filling to "grab" the crust. Set aside.
- Add your sugar, maple syrup, applesauce, and cornstarch to a medium saucepan and bring to a boil, stirring constantly. Remove from heat.
- Add cacao/cocoa powder, salt, vanilla extract, and flax eggs to a bowl and mix well (with a hand mixer or a spatula). Add the mixture from the pot and stir until well-combined. Add in the chopped pecans and stir once more.
- Pour the filling into the pie crust and decorate the top with whole pecans. Don't press the pecans too much or they'll sink into the filling.
- Bake covered for 30 minutes, then uncover and put back in the oven for an additional 30 minutes.
- Pie will seem somewhat less liquidy but may seem "unset" when removed from the oven. It will set more as it cools. Let it cool completely before serving.
- Store leftovers covered on the counter for up to 2 days, or refrigerated for up to 5 days. Pie also freezes fantastically.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking, Oven
- Cuisine: Vegan, American
Keywords: vegan, plant-based, oil-free, vegan pie, pecan pie