Gluten Free Chocolate Pecan Pie is quick to prepare and irresistibly rich. The combination of toasted pecans and chocolate melted into a silky, baked custard makes for a decadent dessert that still serves well in small slices. A flaky, all-butter gluten free crust holds everything together for a classic texture contrast: crisp crust, creamy filling, and crunchy nuts.
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Here’s what you’ll need to make chocolate pecan pie
- Flaky all-butter gluten free pie crust (homemade or store-bought)
- Light corn syrup (dark corn syrup or golden syrup can be substituted)
- Semi-sweet or bittersweet chocolate chips (avoid milk chocolate to prevent excessive sweetness)
- Pecan halves (pieces are fine if halves are unavailable)
- Large eggs, granulated sugar, melted butter, and vanilla extract
The easiest pie ever to make
This chocolate pecan pie is straightforward: whisk together the wet ingredients, fold in the pecans, layer chocolate chips in the crust, and pour the filling. Baking starts at a higher temperature for a short time, then finishes at a lower temperature so the filling sets without overbrowning the crust. The end result is a pie with a glossy, custardy center and a nutty chocolate top layer.
- Preheat the oven to 400°F (205°C).
- Make or prepare the gluten free pie crust, crimp the edges, and chill or freeze briefly while you mix the filling.
- In a medium bowl, beat the eggs and whisk in the sugar, corn syrup, melted butter, and vanilla until smooth.
- Stir the pecans into the filling mixture so they are evenly coated.
- Scatter the chocolate chips across the bottom of the chilled pie crust.
- Pour the pecan-chocolate filling over the chips, smoothing the top slightly.
- Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake 45–50 minutes more. Check halfway through and cover the crust edge with foil if it begins to brown too quickly. The pie is done when the center no longer jiggles.
- Cool the pie on a wire rack to room temperature for at least 2 hours so the filling fully sets. Refrigerate after cooling.
Chocolate pecan pie FAQs
Yes. Because the filling contains eggs and a custard base, store the pie in the refrigerator after it has cooled to room temperature.
Stored in the refrigerator in an airtight container, this pie will stay fresh for up to 3 days.
It’s best served at room temperature or chilled. Allow the pie to cool completely so the filling firms up; warm slices can be messy and the custard won’t set properly.
Gently shake the pie pan. If the very center no longer jiggles, the pie is done. The filling will continue to set as it cools.
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 already love classic pecan pie, this gluten free chocolate pecan version will likely become a favorite. Chocolate adds depth and balances the buttery sweetness of the pecans and syrup, transforming the familiar pie into something richer and a little more elegant.
Recipe: Gluten Free Chocolate Pecan Pie
Yield: 8 servings | Prep time: 20 minutes | Cook time: 55 minutes | Cooling time: 2 hours
Ingredients
- 1/2 recipe flaky all-butter gluten free pie crust (enough for a 9-inch pie)
- 3 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 cup (330 g) light or dark corn syrup
- 4 tbsp (57 g) butter, melted
- 1 tsp vanilla extract
- 1 cup (110 g) pecan halves or pieces
- 3/4 cup (135 g) semi-sweet or bittersweet chocolate chips
Instructions
- Preheat oven to 400°F (205°C). Prepare and chill the pie crust in a 9-inch pie plate.
- Whisk the eggs in a medium bowl. Add sugar, corn syrup, melted butter, and vanilla; mix until smooth.
- Stir the pecans into the mixture until evenly coated.
- Sprinkle the chocolate chips evenly across the bottom of the chilled crust.
- Pour the pecan mixture over the chocolate chips.
- Bake 5 minutes at 400°F, then reduce heat to 350°F (175°C) and bake 45–50 minutes more. Watch the crust and shield edges with foil if they brown too quickly. The pie is done when the center no longer jiggles.
- Cool on a wire rack until the filling sets, at least 2 hours. Refrigerate leftovers; they will keep up to 3 days.
Adapted from a classic chocolate pecan pie recipe and adjusted for a gluten free crust and straightforward home baking. Enjoy small slices with whipped cream or a scoop of vanilla ice cream for added indulgence.