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Thanksgiving is less than 2 weeks away!!! How did this happen?! Are you ready? I’m not ready! But a little Gluten free Chocolate Pecan Pie will make everything better!
Actually, I am really excited about Thanksgiving, all of the turkey, and the, cranberry sauce, and the stuffing and the family time! Love it! BUTTTTT I had recipe plans for Thanksgiving! Big plans! Way back in mid October I had all these plans to get some delicious Thanksgiving side dishes and desserts out to you starting at the beginning of November. And then LIFE happened, I needed time away to process. Then we had a trip to San Antonio planned the next week, plane tickets purchased months ago. We got home and almost immediately we both came down with a mean little cold! I tried to work, I really did but I ended up hating the pictures I shot of my green bean casserole (coming soon) because I didn’t have my normal energy or focus…so I had to remake the recipe and re shoot it. UGH! It was the worst time to get a cold! Good news is that, event though I can’t give you all of my planned recipes before the big T-Day I chose the ones I thought would be most helpful and delicious! Maybe I’ll add the leftover Thanksgiving recipes to my Christmas recipes list, I mean the food is pretty much the same anyways, right?! Either way, I am finally back with better health (mostly) and let me tell you, it feels good!
Again, thank you so much for sticking around while I haven’t been able to post as usual. You are rockstars!
Are you ready for an easy decadent, homemade pie?!
Let’s do this!
Yes, that’s right this pie. including the crust is pretty easy to make! Plus, it can be made up to 2 days in advance! That way you can get dessert out of the way!
First, let’s discuss the crust. Of course, I wanted to keep this pie gluten free – it is made from a combo of coconut flour and all purpose gluten free flour. Don’t worry, it doesn’t taste like coconut! It holds together nicely thanks to the eggs and is doughy and a little flaky thanks to all the coconut oil! Best part is that you don’t have chill the dough then roll it out – you simple press it into your greased pie plate with your hands! This is a huge bonus for me because I have tilled counter tops (they will be the first thing to go when we update our kitchen, someday) so I have to roll out my dough on my dining room table, which is a PAIN. Plus pressing it into your pie dish saves a lot of time and effort! Time savers are always a bonus for holiday cooking.
Next, the filling. It’s rich and fudge-y and a chocolate lovers dream come true! A traditional pecan pie – chocolate or regular – uses corn syrup. some eggs, and lots of refined sugar which I have always found waaaay waaay to sweet. Like I have an instant tooth ache followed by a stomach ache too sweet! Who’s with me on that one?! I am proud to say that this Gluten Free Chocolate Pecan Pie does not use any corn syrup! It is sweetened with the use of the melted dark chocolate and some coconut sugar. It’s the perfect amount of sweetness!
I know you will love this Gluten Free Chocolate Pecan Pie! The filing is chocolate-y rich with a smooth texture, with a doughy crust and topped with those crunchy, nutty pecans. It wouldn’t be a pecan pie without the pecans, now would it?!
Make this chocolate pecan pie to bring to your family’s house or you friend’s house! You will be loved by everyone! Or if you are hosting Thanksgiving, as I said before make it a few days in advance so that you can check dessert off your list! Thanksgiving here we come!
Be prepared for more Thanksgiving recipes to come your way this week! š
Gluten Free Chocolate Pecan Pie
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6 to 8 slices 1x
- Category: Dessert
- Cuisine: Gluten Free
Description
This pecan pie is rich, and fudge-y with a doughy gluten free crust. It’s easy to make and can be made a few days in advance. Plus it doesn’t contain any corn syrup!
Ingredients
- CRUST:
- 1/2 cup all purpose gluten free flour (I like Bob’s Red Mill or Cup4Cup)
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 2 eggs
- 1 tablespoon honey (optional)
- 1/2 cup solid but scoop able coconut oil
- FILLING:
- 6 ounces dark chocolate*
- 1/2 cup coconut oil, solid
- 1/4 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 egg, room temperature
- 3 egg yolks, room temperature
- 1/4 cup brown/white rice flour
- 1 cup raw pecan halves, sorted, leaving behind broken pieces (measure after sorting)
Instructions
- CRUST:
- Preheat oven to 400 degrees Fahrenheit. Grease a 9 inch pie plate and set aside.
- To a food processor add the AP gluten free flour, coconut flour, and salt. Pulse to combine. Add the 2 eggs and the honey, pulse to combine. Add teaspoon pats of the coconut oil scattered. Pulse until well combined and small crumbs form. The dough should stick together when you pinch it between your fingers.
- Transfer the dough to the greased pie plate. Use clean hands to press the dough into the bottom of the plate and 1/2 way up the sides of the plate. Use your fingers to shape and reinforce the sides and edges, making sure they aren’t too thin.
- Use a fork to puncture random holes throughout the bottom of the crust. Bake the crust for 10 minutes. Allow it to cool for 15 minutes before adding the filling.
- FILLING:
- Reduce the oven to 350 degrees Fahrenheit.
- While the crust is cooling begin working on the filling.
- Heat a medium sized skillet over medium heat. Add the pecans and toast them for about 3 minutes, don’t toast them all the way because they will continue to toast in the oven. Remove from the pan and set aside. (NOTE: you may be able to skip this step if you are working with an electric oven with the heat source on the top. I found that with my gas oven with the heat source on the bottom that the pecans didn’t get toasted and crunchy enough, so I did a little pre toasting. Only you know your oven best, so you need to be the judge here.)
- In a medium, microwave safe mixing bowl break up the chocolate a little. Microwave on high for 30 seconds. Then add the coconut oil. Microwave on high for 30 seconds, stirring in between until the chocolate and the coconut oil are melted.
- To the melted chocolate and coconut oil mix in the coconut sugar, vanilla, and salt. Allow the mixture to cool slightly.
- Whisk in the egg and egg yolks. Then whisk in the flour, the mixture should be pretty thick.
- Pour the filling into the pie crust.
- Place the pecans on the filling in a decorative fashion, whatever you chose. Press them into the batter slightly.
- Bake the pie for 20 to 25 minutes. If the crust is and the pecans are looking too brown cover the pie with a piece of foil in the last 5 minutes of cooking. The center shouldn’t jiggle when it’s done baking. The pie may look a little greasy, don’t worry the coconut oil will set once it’s cooled.
- Allow the pie to cool completely before cutting. This pie is best when baked a day in advance. It keeps covered on the counter for up to 4 to 5 days, longer in the fridge.
- Serve with ice cream or coconut whipped cream for a diary free option, if desired.
Notes
*If wanting to keep this pie dairy free you could sub the dark chocolate with vegan dark chocolate. I am pretty confident it would work just as well, however I have not tested it.
Crust is heavily adapted from Sugar Free Mom
Filling adapted from Entertaining with Beth.
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