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A chocolate pecan pie sitting on a brown table.
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Chocolate Pecan Pie

This chocolate pecan pie is the perfect decadent dessert for the chocolate lovers in your life!
Prep Time: 40 minutes
Cook Time: 50 minutes
Chilling Time: 8 hours
Total Time: 9 hours 30 minutes
Servings: 8
Calories: 711 kcal

Ingredients

For Chocolate Pie Crust:

  • 1 Cup (148 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • ¼ Cup (32 g) Dutch Process Cocoa Powder
  • ¼ Cup (50 g) Sugar
  • ¼ teaspoon Salt
  • 5 Tablespoons (70 g) Vegan Butter cold & cut into cubes
  • ¼ Cup (46 g) Shortening cold & cut into cubes
  • ⅓ Cup (75 g) Cold Water

For the Pie Filling:

  • 2 Cups (224 g) Pecans
  • 4 ounces (113 g) Dark Chocolate chopped or use ⅔ cup chocolate chips
  • 3 large (150 g) Eggs
  • 1 Cup (317 g) Corn Syrup
  • ¾ Cup (160 g) Light Brown Sugar
  • 3 Tablespoons (42 g) Vegan Butter melted
  • 1 ½ teaspoons Vanilla
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon

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 (148 g) Gluten Free 1-to-1 Flour Blend, ¼ Cup (32 g) Dutch Process Cocoa Powder, ¼ Cup (50 g) 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 (70 g) Vegan Butter, ¼ Cup (46 g) 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 (75 g) 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 (150 g) 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 (317 g) Corn Syrup, ¾ Cup (160 g) Light Brown Sugar, 3 Tablespoons (42 g) 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 (224 g) Pecans, 4 ounces (113 g) 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

STORAGE: Wrap leftover pecan pie with aluminum foil or store in a pie keeper.  The pie should be refrigerated.  You can store it for up to 5 days.