Decadently Dairy-Free Chocolate Pecan Pie


Take that old-school pie up a notch with a smooth and rich chocolate layer. This luxurious chocolate pecan pie has a smooth chocolate “black-bottom” layer topped with an a luxurious pecan filling. Healthy it is not, but holiday-worthy it is.

Decadently Dairy-Free Chocolate Pecan Pie

Special Diet Notes & Options: Chocolate Pecan Pie

When made as suggested, this recipe is dairy-free / non-dairy, peanut-free and soy-free.

For Gluten-Free: There are several gluten-free, dairy-free pie crust options on the market now, from Wholly Wholesome to Pillsbury. Of the ones we’ve tried, our favorite thus far is a mix by Gluten-Free Pantry.

For Egg-Free / Vegan: Admittedly, pecan pie without eggs is a difficult feat. For those of you who confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?. I don’t have a quick and easy modification for this recipe, but consider a completely different recipe like this Maple Pecan Pie from the PPK, or see my dairy-free pie round-up, complete with notes on which are egg-free, vegan, gluten-free, etc.

Decadent Chocolate Pecan Pie
Prep time
Cook time
Total time
The base for this recipe and the image were shared with us by McCormick also on Facebook.
Serves: 10 servings
  1. Preheat your oven to 425°F and line a 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
  2. Meanwhile, microwave chocolate chips and milk alternative in a microwave-safe bowl on HIGH for 60 to 90 seconds. Stir until smooth. Pour chocolate evenly over crust.
  3. Beat eggs in large bowl. Add remaining ingredients and mix well. Slowly pour mixture over chocolate layer.
  4. Place ring of foil around edges of crust to prevent over-browning. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool completely on wire rack.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I know it’s Thanksgiving, so health concerns should be out the window, but is there any replacement for the dark corn syrup? It’s really hard for me to get over putting it in a recipe. Thanks! 🙂

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