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Chocolate Pecan Pie (no corn syrup!)

gluten free chocolate pecan pie

Chocolate Pecan Pie (no corn syrup!)

5 from 3 reviews
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Servings 1 (9-inch) Pie
Cuisine American


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


  • 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. 


  • 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.
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