Chocolate Pecan Pie



Yield: 2 – 9 inch pies


  • 2 (9 inch) unbaked pie crust
  • 4 eggs, beaten
  • 3/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup butter alternative or margarine, softened
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (non-dairy)
  • 1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla.
Add the chocolate chips and pecans; mix well and pour into pie crusts.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

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.