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Dark Chocolate Pecan Pie

Dark Chocolate Pecan Pie

  • Author: Christopher
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based, Gluten Free

Description

Indulge in a decadent Dark Chocolate Pecan Pie featuring a rich plant-based dark chocolate filling with toasted pecans in a flaky plant-based crust. This luscious dessert combines smooth coconut cream, natural maple syrup, and a natural gelling agent to create a perfectly set, creamy texture. Easy to prepare and fully plant-based, this pie offers a delightful balance of deep cocoa richness and nutty crunch, perfect for sharing or treating yourself.

Ingredients

Scale

Pie Crust

  • 1 plant-based pie crust (enough for 9-inch pie)

Filling

  • 8 oz plant-based dark chocolate, chopped
  • 1 cup toasted pecans
  • 1/2 cup maple syrup (natural)
  • 3/4 cup coconut cream (plant-based)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vanilla extract (natural)
  • 1 to 1 1/2 teaspoons natural gelling agent
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Crust: Press the plant-based pie crust into a 9-inch pie dish, ensuring it is evenly spread along the bottom and sides. Prick the bottom gently with a fork. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden and firm enough to hold the filling. Remove from oven and let cool.
  2. Toast the Pecans: While the crust cools, toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently. Remove from heat once pecans are fragrant and just turning golden. Let cool slightly.
  3. Melt the Dark Chocolate: Melt the plant-based dark chocolate gently using a double boiler or microwave in short bursts, stirring occasionally until smooth and creamy without burning.
  4. Mix the Filling: In a mixing bowl, combine the melted dark chocolate, maple syrup (natural), coconut cream (plant-based), apple cider vinegar (natural), vanilla extract (natural), toasted pecans, salt, and natural gelling agent. Stir thoroughly until the mixture is well blended, thick, and luscious.
  5. Assemble and Bake: Pour the chocolate-pecan filling into the pre-baked pie crust, spreading evenly. Bake at 325°F (160°C) for 35-40 minutes or until the filling is set but still slightly jiggly in the center.
  6. Cool and Set: Remove the pie from the oven and allow it to cool completely on a wire rack. Then chill in the refrigerator for at least 3 hours to let the filling fully set and achieve the perfect sliceable consistency.

Notes

  • Toast pecans just before using to keep them fresh and maximize crunch.
  • Melt chocolate over gentle heat and stir often to avoid burning.
  • Measure the natural gelling agent carefully and ensure it dissolves fully for ideal texture.
  • Chill the pie thoroughly to allow it to firm up and slice cleanly.
  • Bring the pie to room temperature 15 minutes before serving for the creamiest texture and richest flavor.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 350
  • Sugar: 22g
  • Sodium: 75mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Dark Chocolate Pecan Pie, Plant-Based Dessert, Vegan Pie, Gluten Free Pie, Chocolate Nut Pie

Find it online: https://easyrecipeplanet.com/dark-chocolate-pecan-pie/