Do you have a family tree full of chocoholics, like I do? Well, this chocolate pecan pie will be the perfect dessert for your holiday gathering.
I took the dessert table favorite, pecan pie, and added loads of chocolatey goodness, including a flaky chocolate pie crust to hold all the gooey filling and crunchy pecans to create the absolute best chocolate dessert. Bonus, it's all gluten free and dairy free so everyone can enjoy it! Get ready for rave reviews from your in-laws.
If you're looking for more chocolate holiday desserts, check out my pecan pie brownies of this fun gluten free chocolate pumpkin cake.
Ingredient Notes
This delicious pie uses just a handful of simple ingredients that can be found in any grocery store. It is both gluten free and dairy free as written.
- Pecans - I used pecan halves here, but chopped pecans will also work fine. If you're following a gluten free diet, make sure to buy pecans that are marked gluten free. Georgia Pecan Co is my favorite brand.
- Dark Chocolate - Because of the sweetness of the brown sugar and corn syrup, I felt like a darker chocolate was the way to go here. It gives the pie a rich, chocolate flavor. If you prefer semi-sweet or milk chocolate both would also work fine in the same measure.
- Vegan Butter - I used Country Crock plant butter, but any stick type vegan butter will work fine. If you're not dairy free, use regular unsalted butter in the same measure.
- Light Corn Syrup - Although I typically use corn syrup sparingly, it's one of the key ingredients in a classic pecan pie. If you don't want to use corn syrup, I recommend replacing it with maple syrup or brown rice syrup.
- Chocolate Pie Crust - I made my own gluten free chocolate pie crust (the recipe is listed below), but you can also use your favorite store bought pie crust or pie crust recipe.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter in place of the vegan butter. The measurement is the same.
- No Pecans - You can swap the pecans for an equal measure of walnuts or something more exotic, like hazelnuts.
- Chocolate Swap - If you don't like dark chocolate, use semi-sweet or milk chocolate instead. I used chopped chocolate bars, but chocolate chips or chocolate chunks will work fine too.
- No Corn Syrup - Replace it with maple syrup or brown rice syrup.
- Add Bourbon - I tested this recipe with and without adding a splash of bourbon and it was delicious both ways. You will only need around 1-2 tablespoons to add rich bourbon flavor to the pie.
How to Make a Chocolate Pecan Pie
You will need to prepare the chocolate pie dough ahead of time if you're making it from scratch as it needs to chill for at least 2 hours before assembling the pie.
STEP 1: Roll out your chocolate pie dough
and line a deep 9-inch or a standard 10-inch pie pan. Crimp the edges in your desired style and place the pie shell in the freezer while you mix the filling.
STEP 2: Add the eggs to a large bowl and lightly beat them.
STEP 3: Add the brown sugar, corn syrup, melted butter, vanilla extract, salt and cinnamon to the bowl with the eggs. Whisk together until smooth and syrupy.
STEP 4: Spread the pecans and chopped chocolate (or chocolate chips) in the bottom of your pie shell.
STEP 5: Pour the custard mixture over the nuts and chocolate. Now you're ready to bake!
Expert Tip
Place your pie plate on a rimmed baking sheet before putting it in the oven. This will catch any overflow before it makes a mess in your oven.
Storage
Store leftover pecan pie in the refrigerator for up to 5 days. I love using this pie keeper for easy storage!
More pecan pie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Chocolate Pecan Pie
Ingredients
For Chocolate Pie Crust:
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¼ Cup Dutch Process Cocoa Powder
- ¼ Cup Sugar
- ¼ teaspoon Salt
- 5 Tablespoons Vegan Butter cold & cut into cubes
- ¼ Cup Shortening cold & cut into cubes
- ⅓ Cup Cold Water
For the Pie Filling:
Instructions
Prepare the pie crust:
- Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. Whisk together to mix well.1 Cup Gluten Free 1-to-1 Flour Blend, ¼ Cup Dutch Process Cocoa Powder, ¼ Cup Sugar, ¼ teaspoon Salt
- Add the cold cubed butter and shortening and toss it in the flour. Use your hands or a pastry blender to work the fat into the dry ingredients. I like to leave large flat pieces of butter about the size of a quarter for a flaky crust.5 Tablespoons Vegan Butter, ¼ Cup Shortening
- Add the cold water a little at a time tossing together the ingredients until a dough ball starts to form. The dough should not be sticky or wet but it should hold together. You may need more or less water than what is listed.⅓ Cup Cold Water
- Inside your bowl, fold the dough over on itself a few times before forming it into a 1 inch thick round patty.
- Wrap the pie dough with plastic wrap and refrigerate for at least 2 hours or up to 5 days.
Prepare the pie filling:
- Once the pie dough has chilled, preheat the oven to 350 °F (177 °C)
- Remove the dough from the refrigerator and roll it out into a circle that is about 1 inch larger than your pie plate.
- Transfer the dough to the pie plate and gently work it into the shape of dish. Do not press the dough in as it may stick to the pan. You will need to use a deep 9-inch pie dish or a standard 10-inch dish for all of the filling to fit.
- Trim and crimp the edges as you like. Then place the pie shell into the freezer while you make the pie filling.
- Add the eggs to a large mixing bowl and beat them with a whisk until no clear/egg whites remain.3 large Eggs
- Add the corn syrup, brown sugar, melted butter, vanilla extract, salt, and cinnamon to the beaten eggs. Whisk again until well mixed.1 Cup Corn Syrup, ¾ Cup Light Brown Sugar, 3 Tablespoons Vegan Butter, 1 ½ teaspoons Vanilla, ½ teaspoon Salt, ½ teaspoon Cinnamon
- Remove the pie shell from the freezer. Spread the pecans and chopped chocolate in the bottom of the crust.2 Cups Pecans, 4 ounces Dark Chocolate
- Pour the egg mixture over the nuts.
- Place the pie on a rimmed baking sheet. Bake on the lowest oven rack of the preheated oven for 45-50 minutes or until the filling is set 2-3 inches from the edge and the center is just a little jiggly. The top may appear puffed up, but it will settle as it cools.
- Remove from the oven and let pie cool to room temperature before wrapping with aluminum foil. Then chill overnight in the refrigerator before slicing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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