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.
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.
- 1 dairy-free pre-made pie crust (can be store-bought or homemade - see options on this post; optionally gluten-free, too)
- 1 cup dairy-free semi-sweet chocolate chips
- 3 tablespoons plain or unsweetened milk alternative (your choice)
- 4 eggs
- 3 tablespoons dairy-free margarine or 2-1/2 tablespoons coconut oil, melted
- 2 teaspoons pure vanilla extract
- 1 cup dark corn syrup
- 1 cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1-1/2 cups pecan halves
- 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.
- 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.
- Beat eggs in large bowl. Add remaining ingredients and mix well. Slowly pour mixture over chocolate layer.
- 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.
5 Comments
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?