Gluten Free Chocolate Pecan Pie takes no time to make and is seductively rich with just the right amount of chocolate and pecans in a silky custard.
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I’ve loved pecan pie for years, but I never tried to make it with chocolate. Once I did, I’m not sure if I’ll ever go back to the original. It is gloriously rich so just a sliver of a piece is all you need, but I’ll tell ya this pie is crazy delicious! The perfect match of pecans and chocolate all wrapped up in a silky baked custardy filling and flaky all-butter crust.
here’s what you’ll need to make chocolate pecan pie
- Light corn syrup — you can substitute with dark corn syrup or Lyle’s golden syrup.
- Semi-sweet chocolate chips — bittersweet would also work. I wouldn’t recommend milk chocolate as it would be too sweet.
- Pecan halves — I like the way the halves float to the top and form a layer of crunchy goodness. If you can only get your hands on pecan pieces, those are perfectly fine to use.
the easiest pie ever to make!
- Beat the eggs in a medium bowl and add the sugar, corn syrup, butter, and vanilla. Mix well. Dump in the pecans and stir to combine.
- Add the chocolate chips to the bottom of the pie crust.
- Pour the pecan filling over the chocolate chips.
- Bake for 5 minutes at 400 degrees F and an additional 45-50 minutes at 350 degrees F, checking halfway through and covering the crust if it’s getting dark. Pie is done when the center is no longer jiggly.
chocolate pecan pie faqs
Gluten free chocolate pecan pie does need to be refrigerated due to the eggs in the filling.
Pecan pie will last in the refrigerator for up to 3 days.
It’s best to serve chocolate pecan pie either at room temperature or cold. The filling needs to set and will only do so after it has cooled down completely.
To check for doneness, wiggle the pie slightly. If it no longer jiggles in the very center of the pie, it will be done.
more gluten free pies to enjoy
- Incredible pumpkin pie
- Apple crumb pie
- Lemon meringue pie
- Best ever pecan pie
- Perfect peach pie
- Peanut butter pie
- Amazing apple pie
- Peach crumb pie
- The best key lime pie
- French silk pie
- Chocolate chess pie
- The best sweet potato pie
- Triple layer coconut cream pie
- Lemon cream pie
- Blueberry pie
If you love pecan pie, you’ll absolutely adore this Gluten Free Chocolate Pecan Pie. It takes pecan pie to a whole new level that only chocolate can do.
Gluten Free Chocolate Pecan Pie
Ingredients
- ½ recipe Flaky All Butter Gluten Free Pie Crust
- 3 large eggs, at room temperature
- ½ cup (100g) granulated sugar
- 1 cup (330g) light or dark corn syrup
- 4 tbsp (57g) butter, melted
- 1 tsp vanilla extract
- 1 cup (110g) pecan halves or pieces
- ¾ cup (135g) semi-sweet or bittersweet chocolate chips
Instructions
- Preheat the oven to 400° F.
- Make pie crust according to recipe directions, crimp the edges, and put in the freezer while you prepare the filling.
- Add the eggs to a medium bowl and whisk well. To the eggs, add sugar, light or dark corn syrup, butter, and vanilla extract. Mix well.
- Pour in the pecans and stir to fully incorporate.
- Sprinkle the chocolate chips over the bottom of the chilled pie crust.
- Pour the pecan filling over the chocolate chips.
- Bake pie for 5 minutes and then turn temperature down to 350° F and bake for an additional 45-50 minutes, checking halfway through and covering crust edges if needed, until the center no longer jiggles.
- Let the pie cool to room temperature on a wire rack, at least 2 hours, before serving. Store leftover pecan pie in the refrigerator. It will keep for up to 3 days.
Adapted from Back to My Southern Root’s chocolate pecan pie.
Did you make this recipe? Snap a pic and tag @letthemeatglutenfreecake on Instagram so I can see your creation!