Chocolate Pecan Pie
A gluten-free pecan pie packed with dark chocolate and sweetened with maple syrup instead of corn syrup — every bit as rich as the version I used to sell by the dozen at a restaurant.
- Prep Time
- 40 min
- Cook Time
- 40 min
- Total Time
- 1 hr 20 min
- Servings
- 8 servings
I was first introduced to chocolate pecan pie about five years ago while working as a pastry chef in a restaurant. We sold these by the dozen because they were such a hit, but after playing around with the original recipe, I decided it just didn't have enough pecans. A pecan pie should be packed with nuts, so I doubled them.
Years later, that original recipe was long gone, which turned out to be a blessing — it gave me the perfect excuse to rebuild it as a gluten-free version, swapping in maple syrup for corn syrup without losing any of the rich flavor you expect from a good slice.
After discovering how well gluten-free all-purpose flour performs in a sweet pie crust, I had to give it a shot here too. It's a little more delicate to handle than a traditional crust, but the payoff is worth it. If you're short on time, the almond crust is a quicker, no-fuss alternative.
Ingredients
For the Gluten-Free Sweet Pie Crust (traditional)
- 1 1/2 cups gluten-free all-purpose flour
- 1/3 cup confectioners sugar
- 1/4 tsp. salt
- 9 tbsp. unsalted butter
- 1/2 tsp. vanilla extract
- 1 egg yolk
- 3 tbsp. ice cold water
For the Quick and Easy Almond Crust
- 2 cups almond flour
- 1/4 cup maple sugar or light brown sugar
- 1/4 cup butter, melted
For the Filling
- 3 cups pecans
- 6 tbsp. unsalted butter
- 3/4 cup dark chocolate chips (Enjoy Life is my favorite)
- 3/4 cup maple syrup
- 4 large eggs
- 1/2 cup maple sugar
- 1 tbsp. vanilla extract
- 1/2 tsp. fine sea salt
For the Whipped Cream Topping
- 1 cup heavy cream
- 1 tbsp. granulated sugar
- 1 tsp. unflavored gelatin (optional, for stability)
Instructions
- 1For the traditional crust: cut the cold butter into small chunks and chill. Whisk the flour, sugar, and salt together, then cut in the butter until it resembles coarse meal.
- 2Whisk the egg yolk, ice water, and vanilla together, add to the flour mixture, and toss until incorporated. Form into a ball, flatten into a disk, wrap in plastic, and chill at least 1 hour.
- 3Roll to 1/4 inch thick and press into a 9-inch pie plate. Poke holes with a fork, chill 15 minutes, then bake at 350 degrees for 15-20 minutes until light golden. Remove from oven and prepare the filling.
- 4For the quicker almond crust: toss all ingredients together and press into a 9-inch pie plate. Bake at 350 degrees for 10 minutes, then remove and prepare the filling.
- 5Combine the chocolate chips and butter in a microwave-safe dish and heat in two 30-second intervals, stirring until melted and smooth.
- 6In a medium bowl, whisk together the eggs, maple syrup, maple sugar, vanilla, and salt. Stir in the cooled chocolate mixture until smooth and combined.
- 7Stir in the pecans, then pour the filling into the prepared crust. Place the pie plate on a sheet pan and bake at 350 degrees for 35-40 minutes.
- 8Let the pie cool completely on a rack before serving, topped with whipped cream if desired.
- 9For the whipped cream: beat the heavy cream and sugar until soft peaks form, then sprinkle in the gelatin and beat another 15-20 seconds. Pipe or spread on top, and garnish with chocolate curls or a drizzle of chocolate syrup.
Storage & Reheating
Store in the refrigerator for up to 5 days.
