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    You are here: Home / Dessert / Vegan Chocolate Pecan Pie

    LAST UPDATED: February 16, 2022 • FIRST PUBLISHED: November 11, 2014

    Vegan Chocolate Pecan Pie

    Jump to Recipe Print Recipe


    This vegan chocolate pecan pie is made with a rich, fudgy, pecan-packed pie filling that's loaded with chocolate and has just a hint of cinnamon.

    vegan chocolate pecan pie featured

    It's November and once again I'm blogging as many Thanksgiving-themed recipes I can squeeze into a month. Today we're talking dessert!

    Isn't dessert one of those things that require a lot of planning? If not that, isn't it at least your favorite dish to anticipate for as long as possible? Whatever the case, my second Thanksgiving related post of the month is dessert, and a damn good one at that.

    I've wanted to make a vegan pecan pie for a while now. For some reason I thought it'd be easy. Pecans are already vegan, vegan pie crust is easy enough to make/find...so, it couldn't be that tough, right? Then I read this. Apparently creating a vegan pecan pie isn't as easy as I thought. I guess I'd forgotten the one nearly essential non vegan-component to pecan pie: eggs.

    vegan chocolate pecan pie top portrait


    You can't really blame me - it's not like they call it "egg pecan pie," which would be helpful, if you ask me.

    So, I did the smart thing and copped PPK's logic. I used tofu.

    You'd never know there was tofu in here. In fact, I fed this to a friend and grilled her as to what the secret ingredient might be. "Bananas? Coconut? What is it?!" (Okay, it does contain coconut milk, but that's not that weird. The pie doesn't taste like banana or coconut - I think she was just at a loss as to what unusual ingredient it could possibly contain.)

    Since extra firm silken tofu can be hard to come by, I tried using regular old extra firm tofu. It worked. Once you run that stuff through the food processor it becomes completely smooth.

    The other thing about this pie: it's a pecan pie of the chocolate variety. I've seen a few chocolate pecan pies floating around Pinterest, but not a single vegan one. I love chocolate in just about anything, so I figured I couldn't go wrong with it in a pecan pie, and I didn't. There are very few things that I can imagine would be less tasty with the addition of chocolate. Vegan pecan pie filling, it seems, tastes something like cinnamoney pecan-studded fudge. That's what I thought anyway. Not to far from the chocolate fudge I got at the Jersey shore as a kid. In other words, very rich, which means you need not concern yourself with creating a vegan whipped cream topping.

    vegan chocolate pie top
    Slice of Chocolate Pecan Pie on a Plate with Fork, Tea Cup and Rest of Pie in the Background
    5 from 1 vote
    Print

    Vegan Chocolate Pecan Pie

    This vegan chocolate pecan pie is made with a rich, fudgy, pecan-packed pie filling that's loaded with chocolate and has just a hint of cinnamon.

    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 8
    Author Alissa

    Ingredients

    • 1 vegan pie crust of choice
    • ½ cup brown sugar
    • ½ cup maple syrup
    • ¼ cup coconut oil
    • 1 tsp. vanilla extract
    • ½ lb. extra firm tofu drained
    • ¼ cup coconut milk
    • ¼ cup cocoa powder
    • 2 tbsp. cornstarch
    • 1 tsp. ground cinnamon
    • ¼ tsp. salt
    • 2 cups pecan halves

    Instructions

    1. Stir brown sugar and maple syrup together in medium saucepan. Place over medium heat and bring to a simmer. Lower heat and allow to gently simmer for about 10 minutes, stirring frequently, until thick and syrupy. Remove from heat and stir in coconut oil and vanilla.
    2. Preheat oven to 350°.
    3. Place tofu, coconut milk, cocoa powder, cornstarch, cinnamon and salt in food processor bowl. Blend until completely smooth, stopping to scrape down sides of bowl as needed.
    4. Stir tofu mixture into brown sugar mixture until completely blended. Fold in pecans.
    5. Pour mixture into pie crust. Bake 40 minutes.
    6. Remove from oven and allow to cool completely before cutting.

    Recipe Notes

    Adapted from Post Punk Kitchen's Maple Pecan Pie.

    « Vegan Grilled Cheese with Sweet Potato Nacho Cheese
    Chocolate Pumpkin Pie Smoothie »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Ana @ Ana's RocketShip says

      November 13, 2014 at 3:11 pm

      I've never had pecan pie, but with a recipe as good as this I may have to try some!

      Reply
      • Alissa Saenz says

        November 19, 2014 at 9:43 pm

        I highly encourage you to try some! :)

        Reply
    2. Chery says

      November 17, 2014 at 6:04 pm

      Can I substitute cacao powder with an 85% chocolate bar? If so, how much do u think I should use?

      Reply
      • Alissa Saenz says

        November 19, 2014 at 9:50 pm

        You probably could, but it might get a little complicated, as you'd also need to reduce the amount of coconut oil and sweetener. This guide might be helpful with the amounts. I would suggest melting the chocolate and stirring it into the brown sugar mixture at the end of step 1. Good luck, and I'd love to hear how it works out if you do try it this way!

        Reply
    3. Loralyn says

      November 24, 2014 at 8:31 am

      Looks delicious! Did you use canned coconut milk, or the coconut milk beverage?

      Reply
      • Alissa Saenz says

        November 24, 2014 at 8:11 pm

        Thank you! I used canned. You could sub coconut milk beverage - it just won't be quite as rich. :)

        Reply
    4. maddy says

      February 05, 2015 at 4:01 am

      Hi, can I sub other neutral flavour oils like grapeseed oil etc for the coconut oil?

      Reply
    5. maddy says

      February 05, 2015 at 4:03 am

      I also wonder if I can replace coconut oil with unsweetened applesauce just to cut back on the amount of fats in the recipe. Thanks :)

      Reply
      • Alissa Saenz says

        February 05, 2015 at 9:20 pm

        You could probably get away with substituting another kind of oil, but applesauce seems a little risky - the oil gives it a smooth texture, and I think applesauce might throw that off a bit. Enjoy!

        Reply
    6. Hannah says

      November 21, 2016 at 5:28 pm

      Does this recipe call for canned coconut milk? Or the kind a carton?
      Light or full fat?

      Reply
      • Alissa Saenz says

        November 22, 2016 at 9:17 pm

        It uses full fat canned coconut milk.

        Reply
    7. Sarah says

      July 24, 2017 at 11:13 pm

      I started being vegan for health reasons, and astonishingly I've lost 4 lbs in 2 weeks, after trying all sorts of diets and exercise over 4 years and only gaining weight... I'd actually given up on losing weight! I don't think this recipe would aid in my weight loss, but I think I'll save it for Thanksgiving!

      Reply
      • Alissa Saenz says

        July 25, 2017 at 11:06 am

        I'm glad to hear about your success! And probably not! Lol. I think Thanksgiving is acceptable as a cheat day. :) I hope you enjoy!

        Reply
    8. Elaine says

      November 21, 2017 at 1:55 am

      IS there a way to test the pie is finished cooking? A look, or clean knife poke? My knife came out clean after 4min, but I’m not sure the pie looks finished. Thanks!

      Reply
      • Alissa Saenz says

        November 21, 2017 at 9:16 am

        It's been a while since I made this one! But I think the pie should start to look set in the center. It does firm up as it cools too, so don't worry too much if there's still some give in the center.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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