Sugary and buttery but not overly sweet this chocolate pecan pie is made with a dash of bourbon and a homemade pie crust. It’s sticky, gooey, just as good cold as it is fresh from the oven and is a richly decadent end to any meal!

Do you have a favourite dessert?  I gravitate to anything chocolate normally.  Phil is less fussy.  As long as it’s sweet and there’s more than one portion of it he’s happy.  But this chocolate pecan pie, with a hint of bourbon is just about everything you want from a dessert.

It’s miles apart from these (gluten free) pecan pie bars.  They’re a little bit healthier and they have more of a caramel flavour than this chocolate pecan pie.  This pie is all about the chocolate and bourbon giving that little something extra to gorgeous nutty pecans.  We both love pecans.  Well all nuts actually.  I’ve got jars, pots and tubs of nuts everywhere.  Two nuts even take up permanent residence on our sofa 😉

Pecan pie is a really easy pie to make.  The filling is a sweet, gooey concoction to which you add the nuts, chocolate and bourbon.  You can make your own pie crust or use shop bought.  I never make my own puff pastry, the stuff you can buy is pretty great.  But I find bought shortcrust pastry to be a little bland.  Making pastry at home is super simple, especially if you have a food processor.  Just put the flour, (vegan) butter and salt into the bowl with the S blade and whizz to breadcrumbs.  Add just enough liquid with the blade spinning to form a soft but not sticky dough.

A little Pastry Secret:

Lots of pie/tart recipes call for the pastry to be rested and baked blind.  You can eliminate BOTH of these steps with a simple trick.  Roll out the pastry to fit your pie tin as soon as you’ve made it, poke plenty of holes with a fork all over the base then pop the tin in the freezer.  I’ve found this eliminates the need to rest the pastry before rolling – which in turn prevents shrinking – as well as the need to faff about with beans/sugar/rice to blind bake the pie.

The Chocolate Pecan Filling:

Corn syrup or glucose syrup is what gives traditional pecan pie it’s sweet, gooey texture.  I’ve also added a little extra light brown sugar to give more of a caramel flavour to the baked pie.  Using dark chocolate is important because first, it’s generally dairy free anyway, and milk chocolate (even vegan milk type chocolates, oh thank you NOMO) will make the chocolate pecan pie far too sweet.  The dark chocolate adds just enough bitterness without losing any of the sweet.  You can use dark chocolate bars chopped into chunks or chocolate chips. I opted for chunks because there’s nothing quite like finding a chunk of partially melted, ooey gooey chocolate in your pecan pie!

Looking for more vegan chocolate dessert recipes?  Try these:

No Bake Chocolate and Hazelnut Tart

Blackcurrant Cheesecake Brownies

Chocolate Chip Skillet Cookie

Tiramisu

I’d also love to hear from you if you make this vegan Bourbon Chocolate Pecan Pie! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!

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