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sliced pecan pie in a pie pan
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5 from 2 votes

Chocolate Chip Pecan Pie

This Chocolate Chip Pecan Pie is made with maple syrup and coconut milk instead of corn syrup and eggs and tastes just like the real deal! It's vegan-friendly, and made with both pecans and chocolate chips, which really takes it to the next level. 
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: chocolate chip pecan pie, chocolate pecan pie, pecan pie, vegan pecan pie
Servings: 12 slices
Calories: 416kcal
Author: Erin

Ingredients

for the crust:

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup dairy free butter cold
  • 2 tablespoon maple syrup
  • 4 tablespoon ice water or more

for the pie:

  • 1 cup whole pecans
  • 1/2 cup chopped pecans
  • 3/4 cup chocolate chips divided
  • 1/2 cup maple syrup
  • 3/4 cup full fat coconut milk canned
  • 4 tablespoon dairy free butter melted and cooled to room temp
  • 2 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 4 tablespoon cornstarch
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350°.

for the crust:

  • Add flour and salt to your food processor and pulse. With the motor still running, add butter in through the top 1 tablespoon at a time. Then, add the maple syrup and water, allowing a ball of dough to form.
  • Flour a work surface, then use a rolling pin to roll out the dough. Carefully transfer it to a greased 9" pie pan. Scallop the edges as you like--I went the simple route and created fork edges.

for the filling:

  • Reserve 2 tablespoon of chocolate chips; set aside. Add the whole pecans, chopped pecans and the remaining chocolate chips to the pie pan.
  • Next, add the maple syrup, coconut milk, butter, vanilla, brown sugar, cornstarch, and salt to a blender and blend for 20 seconds. Pour mixture overtop of the pecans/chocolate chips, then sprinkle the reserved 2 tablespoon chocolate chips over top.
  • Bake the pie for 45-50 minutes. Remove from the oven and allow it to cool at room temperature for 1 hour before transferring to the refrigerator for at least 4 hours, but preferably over night.
  • Before serving: remove from the refrigerator at least 30 minutes before you're going to cut and serve. If you want it to be room temperature (vs. slightly cool from the fridge), remove 2 hours before serving. Top with flakey sea salt and ice cream and enjoy!

Notes

*Calories are per slice and are an estimation
*If you don't want to use chocolate chips, use 1 cup whole pecans and 1 cup chopped pecans instead 

Nutrition

Calories: 416kcal | Carbohydrates: 44g | Protein: 4g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 314mg | Potassium: 122mg | Fiber: 2g | Sugar: 27g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg