Gluten-Free Pecan Chocolate Pie Recipe – Easy Maple & Vanilla Delight

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Pecan Chocolate Pie Recipe – Easy Maple & Vanilla Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that feels special but isn’t a total pain to make. This Gluten-Free Pecan Chocolate Pie is exactly that. It’s rich, decadent, and surprisingly easy – perfect for a cozy night in or impressing your friends and family. I first made this for Thanksgiving a few years ago, and it’s been a request ever since! Let’s get baking.

Why You’ll Love This Recipe

This pie is a hug in dessert form. The combination of nutty pecans, melty chocolate, and warm maple-vanilla custard is just divine. Plus, it’s gluten-free, and I’ll share options to make it vegan, paleo, or nut-free too! It’s a crowd-pleaser that caters to different dietary needs, and honestly, nobody will even know it’s gluten-free.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 Homemade Pie Crust (gluten-free, paleo, nut-free) OR Store-Bought Crust
• 1 cup chopped pecans (about 120g)
• ½ – ¾ cup semi-sweet chocolate chips (85-120g)
• 3 large eggs
• 1 cup light brown sugar or coconut sugar (200g)
• 1 cup maple syrup (240ml)
• 2 teaspoons cornstarch
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• ½ stick (60g) butter, melted
• ½ to 1 cup whole pecans, for topping (60-120g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Gluten-Free Pie Crust Options: Don’t feel pressured to make your own! There are some fantastic store-bought gluten-free pie crusts available now. If you do want to make one, I have a great recipe on the blog for a flaky, gluten-free crust.
• Maple Syrup Grade: I prefer Grade A dark amber maple syrup for its rich flavor, but any good quality maple syrup will work beautifully.
• Pecan Varieties: You can use any type of pecan you like – I often use Georgia pecans when they’re in season.
• Chocolate Chip Quality: Splurge a little on good quality chocolate chips! They really shine through in the finished pie.
• Coconut Sugar as Alternative: Coconut sugar adds a lovely caramel-like flavor. If you’re avoiding refined sugar, it’s a fantastic swap for brown sugar.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Preheat your oven to 350°F (175°C). This ensures even baking.
2. Spread the chopped pecans and chocolate chips evenly in your pie crust. Think of it as building a delicious base layer.
3. In a large bowl, whisk the eggs until they’re nice and smooth. No one likes stringy eggs!
4. Add the brown sugar (or coconut sugar), maple syrup, cornstarch, vanilla extract, and salt to the eggs. Mix everything together really well until it’s nicely combined.
5. Slowly pour the melted butter into the mixture while whisking constantly. This helps create a smooth, luscious custard.
6. Pour the filling over the pecans and chocolate chips in the crust. Then, arrange the whole pecans on top – they look so pretty!

7. Bake on the middle rack for 45 minutes, or until the top is set and slightly browned. Keep an eye on it – ovens can vary!

8. Cool completely on a wire rack before slicing. This is the hardest part, I know! The pie will firm up as it cools, so be patient.

Expert Tips

• Don’t overbake! You want the filling to be set but still slightly wobbly in the center. It will continue to set as it cools.
• Melt the butter, but don’t let it get too hot. You don’t want to cook the eggs when you add it.
• For a super smooth filling, strain the custard mixture through a fine-mesh sieve before pouring it into the crust.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the eggs, and ensure your chocolate chips are dairy-free.
• Paleo Adaptation: Use a paleo-friendly pie crust and coconut sugar.
• Nut-Free Adaptation: Substitute the pecans with sunflower seeds or pumpkin seeds.
• Lower Sugar Option: Reduce the maple syrup to ¾ cup and use a sugar-free chocolate chip option.
• Festival Adaptations: My Auntie always adds a pinch of cinnamon and nutmeg for a Christmas-y vibe. For Thanksgiving, a splash of bourbon in the filling is amazing.

Serving Suggestions

This pie is fantastic on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. A sprinkle of flaky sea salt on top also adds a lovely contrast.

Storage Instructions

Leftover pie can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or store it in an airtight container.

FAQs

Let’s answer some common questions:

• Can this pie be made ahead of time? Yes! You can bake it a day in advance and store it in the refrigerator.
• What’s the best way to prevent a soggy crust? Blind bake the crust for 10-15 minutes before adding the filling.
• Can I use dark chocolate chips instead of semi-sweet? Absolutely! Dark chocolate will give it a richer, more intense flavor.
• Is maple syrup essential, or can I substitute another sweetener? Maple syrup adds a unique flavor, but you can use honey or agave nectar as a substitute.
• How can I tell when the pie is fully baked? The filling should be set around the edges but still slightly wobbly in the center.
• Can this pie be frozen? Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

Enjoy! I hope this pie brings as much joy to your kitchen as it does to mine. Let me know in the comments if you try it, and how it turns out!