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.
McCormick originally shared this chocolate pecan pie recipe and photo with us. We have added notes to keep it dairy free.
Special Diet Notes & Options: Chocolate Pecan Pie
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, peanut-free, soy-free, and vegetarian.
This dairy-free chocolate pecan pie recipe does use eggs. For those of you who confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy? For an egg-free option, try this Vegan Pecan Pie Recipe or see my dairy-free pie round-up. The round-up includes notes on which pies are egg-free, vegan, gluten-free, and more.
- 1 (9-inch) deep-dish dairy-free pie shell (gluten free, if needed)
- 1 cup dairy-free semi-sweet chocolate chips
- 3 tablespoons unsweetened dairy-free milk beverage
- 4 eggs
- 1 cup dark corn syrup
- 1 cup sugar
- 3 tablespoons dairy-free buttery spread or coconut oil, melted
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1½ cups pecan halves
- Preheat your oven to 425°F.
- Bake the pie shell for 7 minutes.
- Remove the pie crust from the oven, and reduce the oven temperature to 325°F.
- Microwave the chocolate chips and milk beverage in a microwave-safe bowl on HIGH for 60 seconds, and whisk until smooth. If not fully melted, heat in 15 second intervals and whisk. Do not overheat the chocolate!
- Pour the melted chocolate evenly over the pie crust.
- Put the eggs in a large mixing bowl and beat with a hand mixer to combine. Add the corn syrup, sugar, buttery spread or oil, vanilla, cinnamon, allspice, and salt and beat with a hand mixer on low until smooth. Foid in the pecan halves.
- Slowly pour the pecan mixture over the chocolate layer.
- Place a ring of foil over the crust edge to prevent over-browning.
- Bake for 55 to 60 minutes or until the filling is puffed and center is still soft enough to move when shaken gently.
- Let the pie cool completely on a wire rack before slicing.
Key Pantry Ingredients: Dairy-Free Chocolate Pecan Pie
More Dairy-Free Holiday Pies
Sweet Potato Pie (optionally gluten-free, nut-free & soy-free)
Peanut Butter Apple Crumble Pie (vegan, optionally gluten-free & allergy-friendly)
Mini Pumpkin Pies (optionally gluten-free, nut-free & soy-free)
9 Comments
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Katherine has made this pie several times. It’s so good! The spices really add something and make it more holiday-ish than a regular Derby PIe.
Do you have any substitutions for the sugar? DD can’t process refined sugar 🙁 Thanks!
So you just need refined sugar-free, not sugar-free, correct? You can sub coconut sugar for the sugar and honey for the corn syrup. Maple syrup or agave nectar might work for the liquid sweetener – honey just tends to be a better swap for corn syrup in most recipes.
Mazel tov! Your post made it into my edition of a blog carnival: http://foodiscoveryblog.blogspot.com/2014/01/foodiscovery-presents-batya-medads.html
I’m curious if I could use Bakers Unsweetened Chocolate bars if I can’t find the dairy-free chocolate chips.
Kimberly, functionally it should work, but will be a lot less sweet. I would taste test and adjust with additional sweetener.
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! 🙂
I think brown rice syrup could work quite well in this. Is that the type of sub you were seeking?