Chocolate Pecan Pie (no corn syrup!)

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This chocolate pecan pie is going to be the star of your holiday dessert table this season! We’re sweetening pecan pie with maple syrup rather than corn syrup and adding some chocolate chips to the mix!

gluten free chocolate pecan pie

When it comes to making pie, I have two major criteria:

  1. it must be amazingly delicious
  2. it must be ridiculously easy

And guess what? This pecan pie is definitely those two things. Excuse me, I mean, this chocolate pecan pie. Because why make a pecan pie without the chocolate?

This picture here is proof of number 1 – you can just tell it’s going to be a darn good piece of pie:

gluten free chocolate pecan pie

This is the pie for those of you intimated by making pie. I promise you, this pecan pie is a really simple recipe.

Pecan pie made with maple syrup

It’s true; there’s no corn syrup in this pecan pie recipe but trust me when I say that this pie is still incredibly decadent. You won’t miss a thing.

Rather than use corn syrup, my recipe calls for a combination of maple syrup and brown sugar (or coconut sugar).

My recipe also calls for pecans, butter, eggs, and chocolate chips. And we can’t forget the vanilla extract, which adds great flavor and aroma.

I also suggest adding a couple of teaspoons of cornstarch to help thicken the filling. When I first shared this recipe on the blog, I did not include cornstarch in the ingredients list, but I’ve realized that I prefer this pie when the filling is a bit more set, and cornstarch helps to do that. Since we use maple syrup, which is thinner and less viscous than corn syrup, we need something to help thicken it up a bit, and corn starch does the trick.

gluten free chocolate pecan pie

Homemade Pie Crust vs. Store-bought:

My homemade pie crust is very easy to make. There’s no need to roll out any dough; just make the crust in a food processor and press it into a pie pan. My pie crust happens to be gluten-free, grain-free and nut-free, making it perfect for any guests with allergies.

That said, storebought pie crust works just as well. I’ve made this pecan pie using the frozen (gluten-free) pie crusts from Whole Foods, Trader Joe’s, and Wegmans, and they’re all great. One thing to know when using a storebought crust: it may seem like all of the maple sauce won’t fit in the crust, but it will. Just be patient and pour slowly, wait for it to settle, then continue pouring.

gluten free chocolate pecan pie

I once made this chocolate pecan pie for a Friendsgiving party, and it went faster than pumpkin pie, which I think is pretty telling. This past Thanksgiving, we skipped pumpkin pie altogether and made this pecan pie instead. It’s always a hit with my family (especially my husband, who loves pecan pie). 

I can’t wait to hear what you and your friends/family think of this chocolate pecan pie!

gluten free chocolate pecan pie

Chocolate Pecan Pie (no corn syrup!)

gluten free chocolate pecan pie

Chocolate Pecan Pie (no corn syrup!)

5 from 1 review
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Servings 1 (9-inch) Pie
Cuisine American

Ingredients
 

Pecan Pie Filling:

  • 1 cup chopped pecans
  • ½ cup semi-sweet chocolate chips
  • 3 large eggs room temperature
  • 1 cup 200 grams light brown sugar or coconut sugar
  • 1 cup maple syrup
  • 2 teaspoons cornstarch
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ stick butter melted
  • ½ to 1 cup whole pecans

Instructions
 

  • Preheat oven to 350 degrees F.
  • Pour the chopped pecans and chocolate chips into the pie crust and spread them out evenly.
  • Make the maple sauce. In a large bowl, whisk eggs together until well combined. Then, whisk in brown sugar, maple syrup, cornstarch, vanilla extract, salt. While continuing to whisk, slowly pour the melted butter into the sauce (any bits of cornstarch will melt into the sauce after you mix in the butter).
  • Pour mixture into the pie crust over the pecans and chocolate chips (if you are using a store-bought pie crust, you will wonder if you can fit all of the sauce into the crust. The answer is yes, you can - just pour it slowly and let it settle before pouring the rest in).
  • Top the pie with whole pecans.
  • Bake. Place the pie in the oven on the middle rack and bake for 45 minutes or until the top is slightly browned and looks set. You will know the pie is done when you see it puffed up in the oven (the pie will flatten out once you take it out of the oven and it cools).
  • Let the pie cool completely on a wire rack before serving. It will continue to set as it cools. 

Notes

  • Keep an eye on the pie while it is baking to make sure the crust does not burn. You can loosely tent the pie with foil if needed.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Bianca says

    5 stars
    The pie came out great. I did make a couple of mods based on what I know about baking pie.
    1. I had to use a second egg in the crust since it wasn’t coming together with just one. I also par baked it for 15 min and brushed the bottom with egg. The filling is very liquid and I didn’t want to take the chance of having a soggy crust.

    2. I used some King Arthur ClearJel in the filling to make sure it sets properly based on another reviewer’s comment. I also mixed the chopped pecans and chocolate chip with the filling before putting it in the pie crust.
    I am not sure what the purpose was of laying the pecans and chocolate on the crust, but it worked out great this way too.

    The pie is delicious and I’ll definitely make it again.