With a sweet, caramel-like filling, toasted pecans, and chunks of dark chocolate, this Vegan Salted Chocolate Pecan Pie is everything you want in a holiday dessert! It also travels well and is easy to make in advance. FREE from eggs, dairy, gluten, corn syrup, and soy; easily made coconut free.Makes one 9-inch deep dish pie.
Preheat oven to 325 degrees F (162 C). Place a piece of parchment on a baking sheet and spread pecans in a single layer. Bake for 8 to 10 minutes, stirring at the halfway point. Immediately remove from baking sheet, and set aside.
Make the oatmeal:
Combine the oats and almond milk in a small sauce pan over high heat. Once boiling, reduce heat to meadium-low. Stir occasionally and cook until oats are soft and the liquid has been absorbed, about 8 minutes.
Pre-bake the crust:
Increase oven temperature to 350 degrees F (176 C). Pre-bake the pie crust for just 5 minutes, then set aside.
Make the filling and assemble the pie:
Combine the oatmeal, sugar, maple syrup, arrowroot or corn starch, coconut butter/oil, vanilla, and fine sea salt in a blender. Blend until smooth.
Put the toasted pecans in the pie shell. Reserve 2 to 3 tablespoons of the chopped chocolate, and sprinkle the rest of the chocolate on top of the pecans. Pour the blended filling on top.
Transfer pie to oven, and set a timer for 30 minutes. *See Notes for tips. After 30 minutes the edges of the filling should be bubbly, but the center will look like it needs more time. Ensure the edges of the crust aren't getting too brown (cover with foil or a pie shield if needed), and bake for another 10 minutes.
After about 40 minutes total bake time, sprinkle reserved chocolate on top of the pie, and bake 5 to 10 minutes more or until the center of the pie is bubbly, hot, and appears mostly set.
Remove from oven and sprinkle with sea salt flakes. **Allow pie to cool at room temperature for 2 hours before slicing.** Alternatively, let cool at room temperature for 30 minutes then refrigerate for 1 hour. See Notes for extended storage tips.
If you're interested in making this pie in advance, I highly recommend using my Healthy Vegan Pie Crust. I'm not just saying this because it's my recipe, but it really is the best pie crust I've every had (head over to that post to see the reviews from others). And it's so easy, too! The base of almond and rice flour means that it stays crisp much longer than a traditional flour-based pie crust.
Baking and Slicing Tips
Since not all ovens are the same, I recommend keeping an eye on the pie during the last 10 to 15 minutes just in case the filling is getting too bubbly or the crust too brown. If you use a traditional flour-based crust you’ll probably need to cover the edges of the pie with foil or a pie shield to prevent over-browning. If you use my Almond Flour Pie Crust recipe you won’t need to worry about the crust getting too brown. It bakes up perfectly in this amount of time.Because of the chunky nuts and chocolate, a very sharp chef's knife is the easiest way to neatly slice the pie.
Once completely cool, cover pie with plastic wrap and refrigerate for up to 4 days. This pie can be served cool, room temperature, or slightly warm. Keep in mind that the chunks of chocolate will be hard straight out of the refrigerator.To freeze: cover cooled pie with plastic wrap to protect from air. The day before serving, transfer the pie from the freezer to the refrigerator. Then transfer the pie to room temperature 1 to 2 hours before serving.