[donotprint]I haven’t made a whole lot of pies/tarts/cakes…it’s not that I don’t like them, but I like to save them for special occasions! The pumpkin pie last week was an exception to the rule!

Vegan Chocolate Pecan Crust Pie (7)

Instead of whipping up a second pumpkin pie, as much as I was tempted, I decided it was time to give chocolate a time to shine. Not at all exactly traditional Christmas fare, I had my mincepies early this year!

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It was absolutely amazing! The chocolate filling was deliciously creamy and the pecan nut crust…to die for! I played around with a few recipes, and of course ended up sticking with my two of best vegan bloggers suggestions…Angela and Sarah.

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I made a version of Angela’s pecan pie crust and followed Sarah’s recipe for the chocolate filling with a few little tweaks here and there. I’ve been a long time pecan and chocolate enthusiast/addict…the two together are just the most incredible pairing ever to pass my dessert loving lips. The chocolate and pecan pie in Avoca Handweavers is my all time favourite dessert…well it was, until now! It wins not only because it tasted amazing, but was a little bit lighter on the tummy, and it’s vegan and wheat free which instantly means it scores brownie points. (I can happily enjoy a generous slice and not have a stomach that looks like an air filled balloon after it!)

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The raspberries were a last minute addition; I nipped down the shops early Christmas Eve morning in search of pie decoration…I was on the hunt for red currants but there wasn’t a red berry in sight so I scooped up two of the very few remaining punnets of raspberries (at 8.00am on a Saturday morning there were already traffic jams in almost every aisle!)

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I made the pie on Friday after work just in case it turned out to be a complete disaster it would mean I’d have plenty of time for plan B (plan B was brownies- which still now need to get a look in over the holidays!)

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It came out of the tin with ease…so I took a few snaps… Then came the slicing. God it was touch and go for a while. It didn’t matter all that much if it didn’t look perfectly pretty when served up on Christmas Day but I was determined to get that slice out in one piece for a quick picture… I literally jumped for joy when I managed to wiggle that slice out without disturbing the rest of the pie! (a little bit sad perhaps, but it made my morning!)

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That crust really was amazing. Granted it wasn’t the cheapest of crusts to create seen as pecans are extortionately priced; and not the easiest to nut to pick up whenever you fancy seen as I’ve only been able to buy the larger the bags in the health store.

After my supersized Christmas lunch I let my tummy have a rest for a couple of hours before delving in to dessert. So glad I waited until there was a little more room in there for an extra large slice! Simply delicious! [/donotprint]

Vegan Chocolate Pecan Pie (original recipes amalgamated from Oh she glows and Peas and Thank you from the book Vegan Pie in the Sky)


Servings – 6-8 (An 8 inch pie)

Preparation Time – 15 minutes

Cooking Time – 15 minutes



  • 90g (1 cup) rolled oats
  • 200g (2 cups) Pecans
  • 3 tbsp ground flax
  • 65ml (1/4 cup) agave syrup
  • 1 tbsp soya spread
  • 2 tbsp light brown sugar


  • 750ml (3 cups) soy milk
  • 30g (1/4 cup) cornstarch
  • 65g (1/3 cup) light brown sugar
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp dark chocolate chips (85% cocoa if possible – most good quality ones are dairy free)
  • 1 tsp pure vanilla extract


For the crust

  1. Preheat oven to 180C (350F).
  2. Lightly grease an 8 inch loose bottom pie/tart tin.
  3. Place pecans into a food processor and process until they begin to clump (you should be able to form a ball with them in your hand).
  4. Remove pecans from the processor and add in oats. Process to a flour consistency.
  5. Melt agave syrup and soya spread in the microwave on high for one minute.
  6. Mix together brown sugar, oat flour, pecans and ground flax. Once well mixed pour in agave and soya spread. Stir well to combine.
  7. Place the mixture in to your pie/tart tine and press firmly using your fingers, spreading it across the bottom and pushing it up the sides (it’s easier than it sounds!)
  8. Prick the base with a fork about 10 times and bake in the oven for 12-15 minutes (keep an eye on it to ensure the edges don’t burn – mine came close!)
  9. When the crust is done cooking set to one side to cool for at least 10 minutes before pouring in the filling.

For the filling

  1. Whisk together 250ml (1 cup) of milk with the cornstarch in a pot. Add in cocoa powder, and soy milk and stir well to combine. (The cocoa powder may not dissolve at this stage but do your best with it).
  2. Place pot over a medium heat, whisk to remove any lumps, bring to the boil, lower the heat, and whisk consistently until thick (about 8 minutes). Add in chocolate chips and vanilla extract and stir to melt. Pour mixture into prepared pie dish.
  3. Allow to sit for 15 minutes before placing a circle of greaseproof paper or baking parchment on top to prevent a skin from forming. Allow to cool for a further hour at room temperature followed by a further three in the fridge (or overnight).
  4. Serve with a dollop of scoop of your favourite creamy side and garnish with your favourite berry for an extra treat!

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