Updated: Nov 4
Rich vegan pecan & chocolate pie, the perfect autumn dessert.
Vegan Pecan & Chocolate Pie: The Perfect Autumn Dessert
Pecan and chocolate pie is a delicious dessert that combines the flavors of pecans and chocolate in a flaky pie crust. It's like a warm, cozy hug for your taste buds and is perfect for the fall season, especially on a lazy weekend.
This pie is made by mixing chopped pecans, chocolate chips, sugar, and butter, and baking it in a pie crust. The result is a tasty mix of nutty and sweet flavors that's both comforting and decadent.
The pie's warm and rich taste is just right for autumn when the weather gets cooler, and it fills your home with a wonderful, comforting smell as it bakes. Whether you eat it fresh out of the oven with some vanilla ice cream or a bit of whipped cream, pecan and chocolate pie is the ultimate autumn dessert to make your weekend feel even cozier and more special.
How To Store Vegan Pecan & Chocolate Pie
To ensure your Vegan Pecan & Chocolate stay fresh and delicious for longer, follow these simple storage tips:
Cool completely: Allow the pie to cool completely at room temperature before storing.
Airtight Container: Cover the pie tightly with plastic wrap, aluminum foil or use an airtight container this is to protect it from drying out and absorbing any unwanted odors in the refrigerator.
Refrigerator: Store the pie in the refrigerator for up to 4-5 days to maintain its texture and flavor. The pie will keep the moisture for longer if its stored at room temp but then it won't last as long. The choice is yours :-)
Freezer: For longer storage, tightly wrap the pie in plastic wrap or place it in an airtight container and freeze for up to 2-3 months. Put the pie in the refrigerator overnight before eating.
By following these storage guidelines, you can extend the 'shelf life' of your vegan pecan & chocolate pie and enjoy its deliciousness for as long as possible.
VEGAN PECAN & CHOCOLATE PIE
Prep-Time: 10 mins
Baking Time: 25-30 mins
Amount: 1 pie
260 g plain flour
3 tbsp white sugar
2 Crackd eggs (125ml)
1/2 tsp salt
230 g vegan butter (unsalted)
1/4 cup ice water
2 Crackd Eggs (125ml)
200 g brown sugar
2 tbsp vanilla extract
140 g toasted pecans
100 g vegan chocolate
1/2 tsp salt
1. Begin by preparing the pie crust. Place flour, sugar, salt, and butter in a food processor. Gradually incorporate ice water as you pulse the mixture a few times. The dough should come together in a rough form. Shape the dough, wrap it in cling film, and then place it in the freezer to chill for 30 minutes.
2. While the dough is chilling, prepare the filling. Toast the pecans in one pan for a few minutes. Simultaneously, in a separate pot, combine all the filling ingredients and stir until they are completely melted; this should only take a couple of minutes. Then, add the toasted pecans, give it a final stir, and set it aside.
3. After rolling out the dough, transfer it to a pie tin. Prick the dough with a fork. You'll have extra dough that you can use to create decorative leaves or a lattice pattern if you want to make the pie even more inviting. Then, fill the pie crust with the prepared filling and bake it for approximately 25-30 minutes at 180 degrees. Be sure to keep an eye on it; once the dough turns golden brown, it's ready to be removed from the oven.
4. Leave the pie to rest on the counter for about 40 minutes, then add it to the fridge to set for a couple of hours. Enjoy!
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