Dairy-Free Chocolate Pecan Pie with Decadent Dessert Layers


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 RecipeMcCormick 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.

Dairy-Free Chocolate Pecan Pie
Prep time
Cook time
Total time
There's one way to make a decadent dessert even better: add chocolate!
Serves: 10 servings
  1. Preheat your oven to 425°F.
  2. Bake the pie shell for 7 minutes.
  3. Remove the pie crust from the oven, and reduce the oven temperature to 325°F.
  4. 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!
  5. Pour the melted chocolate evenly over the pie crust.
  6. 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.
  7. Slowly pour the pecan mixture over the chocolate layer.
  8. Place a ring of foil over the crust edge to prevent over-browning.
  9. Bake for 55 to 60 minutes or until the filling is puffed and center is still soft enough to move when shaken gently.
  10. 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)

Dairy-Free Sweet Potato Pie Recipe (naturally nut-free and soy-free with a gluten-free option)

Peanut Butter Apple Crumble Pie (vegan, optionally gluten-free & allergy-friendly)

Peanut Butter Apple Crumble Pie Recipe

Mini Pumpkin Pies (optionally gluten-free, nut-free & soy-free)

Mini Dairy-Free Pumpkin Pies Recipe

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Margie Underwood on

    Have you ever tried a substitute for the eggs in this recipe? I love this recipe and have made it several times. But, one of my sons is allergic to eggs, so I’m wondering if it would be possible to make this so that he can enjoy it too. Thank you for any suggestions!

    • Hmm, that is tricky. I haven’t tested this recipe without eggs, and eggs are an integral part of pecan pie. That said, if I were testing this recipe egg-free, I would probably try aquafaba first. About 2/3 to 3/4 cup aquafaba (the liquid from about 1 can of salt-free chickpeas) equals 4 eggs.

  2. Pingback: Dairy-Free Peanut Pie Recipe: A Tasty New Tradition (also Corn-Free!)

    • 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.

  3. 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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