Dairy-Free Chocolate Pecan Pie

A buttery pastry crust wraps around a rich chocolate pecan studded filling in this dairy-free chocolate pecan pie recipe. Top this decadent pie with dairy-free whipped cream or vegan ice cream for the ultimate holiday treat!

If ever there is a time to make a decadent pie, the holiday season is certainly it! This rich fudgy chocolate pie studded with toasted pecans makes the ultimate holiday treat!

A blend between a pecan pie and a chocolate brownie, this dairy-free pie recipe is sure to hit the mark!

Why We Love Chocolate Pecan Pie

Oh how I could write a love letter to this chocolate pecan pie. Some of the main reasons I love making this pie include:

• Flaky pastry crust– If you go the route of making your own pie crust (highly suggest) you will end up with flaky, melt in your mouth crust that compliments the sweet chocolate filling.
• Fudgy chocolate filling– I would say the filling is like a hybrid between pecan pie and a decadent brownie.

Dairy-Free Changes to Chocolate Pecan Pie

There are three important ingredients to keep in mind when making this decadent and dairy-free chocolate pecan pie.

• Dairy-Free Pie Crust– Be sure to use a dairy-free pie crust like my classic crisco pie dough for the base of the recipe.
• Vegan Butter– A plant based butter replaces traditional butter in the pecan pie filling.
• Dairy-Free Chocolate Chips– Make sure you use a dairy-free chocolate chip. Some of the chocolate chips I have used and enjoy include:
  • Enjoy Life Chocolate Chips
  • Nestle Toll House Chocolate Chips

How to Make Dairy-Free Chocolate Pecan Pie

Ingredients You’ll Need

• Pie Crust– I used my Classic Crisco Pie Crust recipe to make the crust for this pie, you can also use a dairy-free store-bought pie crust with this recipe.
• Chopped Pecans– I start with pecan halves and roughly chop them, then toast them a bit in the oven to get a nice nutty flavor.
• Plant-Based Butter– Country Crock’s plant-based butter sticks work wonderfully in this recipe.
• Brown Sugar– To sweeten the filling.
• Corn Syrup– Allows the filling to thicken with a little extra sweetness.
• Vanilla– For a boost of flavor.
• Chocolate Chips– Melted into the filling.
• Eggs– At room temperature.

Step-by-Step Directions for Chocolate Pecan Pie

This decadent chocolate pecan pie comes down to two main parts, the crisco pie crust and the chocolate pecan pie filling.

Classic Crisco Pie Crust

This simple pie dough can be made a half hour before baking the pie or up to 3 days in advance.

• Mix dry ingredients: In a medium sized mixing bowl, stir together flour, and salt.
• Cut in crisco: Using a pastry cutter, cut crisco into the flour mixture.
• Add water: Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula.
• Shape and chill: Mold the dough into a 4-inch disk and wrap with plastic wrap. Chill at least 30 minutes before making the pie.

Dairy-Free Chocolate Pecan Pie Filling

Once the pie dough has been prepared you are ready to make the filling.

• Prepare for baking: Preheat the oven to 350°F.
• Lightly toast pecans: Toast the chopped pecans for about 5 minutes in the oven.
• Shape dough: Roll out the pie dough into a 12-inch disk and shape into a 9-inch pie pan. Place the pie dough back in the refrigerator until you are ready to pour the filling and bake.
• Melt butter: In a small sauce pan melt plant-based butter over medium-low heat.
• Add sweeteners: Once melted, add brown sugar and corn syrup.
• Boil: Bring to a boil and cook for about 2 minutes at a rolling boil. Stir to prevent the mixture from burning on the sides of your pot.

• Remove from heat and add vanilla and salt. Set to the side.
• Pour over the chocolate: In a large mixing bowl add non-dairy chocolate chips. Pour the melted sugar mixture over the non-dairy chocolate chips and allow to sit for 5 minutes.
• Add eggs: After 5 minutes mix the sugar mixture with the chocolate. Then add the eggs in one at a time.
• Stir in pecans: Next mix in the toasted pecans.
• Pour the chocolate pecan pie filling into the prepared pie shell.
• Bake in the preheated oven for 60 minutes.
• Cool: Remove from oven and cool completely before slicing and serving.

Helpful Kitchen Tools

When you decide to make this decadent chocolate pecan pie recipe, here are a few different kitchen tools you might find helpful while baking:

• Rimmed Cookie Sheet: I like to place the chocolate pecan pie on a baking sheet just in case the filling spills over. This prevents it from burning on the base of the oven.
• Pie Pan: A 9-inch pie pan works perfectly for this recipe.
• Sauce Pan: Used to melt the butter and sugar together.

Serving Suggestions

A warm slice of chocolate pie is quite a treat. Here are some ways to dress up this dairy-free chocolate pecan pie.

• Top with a non-dairy whipped topping. Some kinds I have used and enjoy include:
  • Tru Whip Vegan
  • Reddi Whip Almond
• Serve with vegan vanilla ice cream
• Dish out with a hot cup of coffee
• Pair it with a glass of your favorite non-dairy milk

Storing, Freezing, and Reheating Tips for Chocolate Pecan Pie

If you plan on making this pie in advance during the holiday season, here are some tips for storing you pecan pie.

• Storing– Keep chocolate pecan pie in an air-tight container in the refrigerator for up to 4 days.
• Freezing– Allow the chocolate pecan pie to cool completely before storing in the refrigerator. Wrap the cooled pie in plastic wrap and then with foil and pop into the freezer for up to 3 months.
• Reheating– Allow the frozen pie to come to room temperature by placing on the counter for about an hour. Leave it wrapped while it thaws to maintain moisture.

Can you keep your dairy-free chocolate pecan pie on the counter?

No. Sorry team, I don’t make the rules… I just follow them. The best place to store this decadent pie is in the refrigerator.

Why? Because the filling it made with eggs, the safest place to keep it is in the refrigerator.

But why do the stores keep them at room temperature? They most likely use preservatives to allow the pecan pies to live on the counter all holiday season.

For more information about storing pecan pies, you can check out this helpful article from Pioneer Woman.

Decadent and Dairy-Free Pies to Make Next

Want more delicious pies in your life? Of course you do! Here are some delicious ones to make next!

• Coffee Chip Ice Cream Pie
• Chocolate Chess Pie
• Lemon Chess Pie

If you tried this Chocolate Pecan Pie recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!

You can also get delicious dairy-free recipes and tips by signing up for my newsletter!

Print

Dairy-Free Chocolate Pecan Pie

Flaky, buttery crust surrounds a pecan studded chocolate pie filling in this fudgy dairy-free chocolate pecan pie recipe.

Course Dessert

Cuisine American

Keyword Chocolate, Chocolate Pie, Christmas, Pecan, Pecan Pie, Pie, Thanksgiving

Prep Time 15 minutes

Cook Time 1 hour

Dough Chilling 30 minutes

Total Time 1 hour 45 minutes

Servings 8 slices

Ingredients

Crisco Pie Crust

• ½ cup Flour all-purpose
• ½ teaspoon Salt
• ½ cup Crisco or vegetable shortening
• 4 Tablespoons Ice Water

Chocolate Pecan Pie Filling

• 2 cups Pecan Halves roughly chopped
• 4 Tablespoons Plant-Based Butter
• ¾ cup Brown Sugar
• ½ cup Corn Syrup
• 1 Tablespoon Vanilla
• ⅛ teaspoon Salt
• 1 cup Chocolate Chips dairy-free
• 3 large Eggs room temperature

Instructions

Classic Crisco Pie Crust

1. In a medium sized mixing bowl, stir together ½ cup flour and ½ teaspoon salt.

2. Using a pastry cutter, cut ½ cup crisco into the flour mixture.

3. Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula.

4. Mold the dough into a 4-inch disk and wrap with plastic wrap. Chill at least 30 minutes before making the pie.

Dairy-Free Chocolate Pecan Pie

1. Preheat the oven to 350°F.

2. Toast 2 cups chopped pecans for about 5 minutes in the oven.

3. Roll out the pie dough into a 12-inch disk and shape into a 9-inch pie pan. Place the pie dough back in the refrigerator until you are ready to pour the filling and bake.

4. In a small sauce pan melt 4 Tablespoons plant-based butter over medium-low heat.

5. Add ¾ cup brown sugar and ½ cup corn syrup to the melted plant-based butter.

6. Bring to a boil and cook for about 2 minutes at a rolling boil. Stir to prevent the mixture from burning on the sides of your pot.

7. Remove from the heat and add 1 Tablespoon vanilla and ⅛ teaspoon salt. Set to the side.

8. In a large mixing bowl add 1 cup non-dairy chocolate chips.

9. Pour the melted sugar mixture over the non-dairy chocolate chips and allow to sit for 5 minutes.

10. After 5 minutes mix the sugar mixture with the chocolate. Then add the eggs in one at a time, until all three have been mixed in. Next mix in the toasted pecans.

11. Pour the chocolate pecan pie filling into the prepared pie shell.

12. Bake in the preheated oven for 60 minutes.

13. Remove from oven and cool completely before slicing and serving.

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