This Gooey Chocolate Pecan Pie is packed with plenty of fresh pecans, chocolate chips, and made entirely without corn syrup! This pie is so easy to make and is the perfect show stopping holiday dessert!
I’ll be honest, I’m not usually into traditional pecan pie but I am VERY into this ooey, gooey chocolate pecan pie. The combination of melty chocolate, crunchy pecans, and the most perfect gooey filling is just…HEAVEN.
Watch How to Make This Recipe
Not only is this chocolate pecan pie delicious, it’s also incredible easy to make. You can easily use a store bought pie crust or make your own and the filling comes together in just five minutes.
This pie is perfectly sweet without the use of any corn syrup, has such a yummy flavor, and the chocolate chips just take everything to the next level. I know you will love it!
Pecan Pie Ingredients
Butter: a little butter helps to give the pie such great flavor. I like to use unsalted butter and add my own salt to the filling.
Dark Brown Sugar: instead of corn syrup, which is traditionally used in pecan pie, this recipe uses a few different ingredients to create that gooey filling. The first ingredient is dark brown sugar.
Maple Syrup: Next, we’ll add a bit of maple syrup to the mix which helps to create the filling and gives the pie a wonderful flavor.
Full Fat Coconut Milk: Lastly, a little full fat coconut milk is used in the filling. For this recipe you’ll need canned coconut milk.
Vanilla Extract: a must-have in any good pie recipe.
Eggs: these help to bind the pie and ensure it has that gooey filling.
Chopped Pecans: I tested this recipe a few times and tried out both chopped pecans and whole pecans. I undoubtedly loved the chopped pecans over the whole. The texture of the pie was just so much better. You can buy pre-chopped pecans or chop whole pecans yourself.
Semi-Sweet Chocolate Chips: we don’t want this pie to be too sweet so we’re using semi-sweet chocolate chips in this recipe. You could also use a darker chocolate if you prefer the flavor.
Pie Crust: you can use a homemade pie crust or keep things even easier by using your favorite store-bought pie crust.
Ingredients Substitutions and FAQs
Butter – if you prefer you can use vegan butter or melted ghee for this recipe. I haven’t tested it but you could likely also use coconut oil instead of butter. Know that it will change the flavor of the pie a bit and give it a slight coconut flavor.
Dark Brown Sugar – you could likely substitute coconut palm sugar for dark brown sugar in this recipe if you like and get similar results.
Coconut Milk – don’t have coconut milk? you can could sub half and half or almond milk.
Pie Crust – if you need to keep this recipe gluten free, use your favorite gluten free pie crust.
How Do You Make Chocolate Pecan Pie Without Corn Syrup
Step One: First, make the pecan pie filling. Add the melted butter, brown sugar, maple syrup, vanilla extract, coconut milk, and eggs to a large mixing bowl. Whisk together until everything is well combined.
Step Two: To another mixing bowl, add the chopped pecan pieces and chocolate chips. Use a fork to mix until well combined.
Step Three: Next, pour the pecan and chocolate mixture into the pie crust.
Step Four: Pour the filling mixture evenly over the pecans and chocolate in the pie crust.
Step Five: Bake the pie, on a sheet pan, for 55-60 minutes at 350 degrees until it is set and then remove from the oven.
Step Six: Top the pie with flaky sea salt and allow the pie to cool completely for at least two hours before slicing with a sharp knife.
How Do You Know When Pecan Pie Is Done?
You’ll know the pecan pie is done when the edges are set and the middle gives just a slight jiggle when tapped. The filling will continue to set as the pie cools.
How to Store and Freeze Chocolate Pecan Pie
Store: Store the pie in the fridge, either wrapped or in an air-tight container, for up to three to four days.
Freeze: You can also freeze a baked pecan pie if you like! If you are going to freeze the pie I recommend baking it a disposable pie pan so that your favorite pie pan isn’t stuck in the freezer. Once the pie is completely cool, wrap it tightly and then store in a freezer safe storage bag for up to two months.
Tips and Tricks for the Best Pie
If the outer edges of the pie crust start to become too brown you can use a pie shield are a piece of foil to prevent them from burning.
There’s no need to par-bake the crust in this recipe which makes it even easier!
I like the way that the chocolate chips hold a bit of their shape in comparison to a chopped chocolate bar or baking chocolate. If you want a few pools of melty chocolateyou can swap some of the chocolate chips for chopped chocolate.
My favorite way to top this pie first with a bit of flaky sea salt as soon as it comes out of the oven. Topping the pie with the salt when it is still warm will ensure that it sticks.
Once the pie cool, I like to slice it with a sharp knife and then top with a dollop of whipped cream and shaved chocolate for the perfect bite!
More Reader Favorite Thanksgiving Desserts
Here are few more of our reader favorite Thanksgiving desserts to add to your holiday menu:
I hope you give this Chocolate Pecan Pie a try! It’s perfectly gooey and so delicious!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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This recipe was sooooo easy! I loved it! Love recipes that are quick to put together, made this for Thanksgiving and it was definitely a hit. I think I may have overbaked slightly as the middle wasn’t exactly gooey as described but the chocolate and pecan flavor was delicious. Thank you!!!
This pie was the showstopper dessert this Thanksgiving! Every single person who ate it loved it so much and went for second helpings! The only bad part is that we only made one pie, next time I’ll have to make double the recipe!
This chocolate pecan pie is SO delicious and proves how unnecessary corn syrup is. It’s perfectly gooey. I used 65% dark chocolate chips and it’s not overly sweet, which is what I like. It’s a super quick and easy recipe. I’ve made chocolate pecan pies in the past and while good they used corn syrup. This is the recipe I’ll use from now on because it incorporates only the good stuff without sacrificing the yummy factor. Thank you for the recipe Ashlea!
What a perfectly delicious chocolate pecan pie! I’ve tried other chocolate pecan pie recipes in the past and they were good, but they all used corn syrup. This recipe proves that you don’t need corn syrup for an amazing pecan pie AND that it tastes better without it. It’s gooey, nutty, and chocolatey with nothing but the good stuff. It’s not overly sweet either. I used 65% dark chocolate chips. I also ate my slices with vanilla bean ice cream and whipped cream and it was *chefs kiss.* Thanks for the awesome recipe! I’ll never make a chocolate pecan pie, or plain pecan pie, with corn syrup ever again.
Is it possible to sum the dark brown sugar for brown coconut sugar?
Hi, Elizabeth! Yes, I think that could work. I cover this in the blog post, too! I hope you love the pie!
I make this pie for Thanksgiving and it was a hit. I loved that it didn’t have corn syrup and wasn’t overly sweet. It was just right. It was the first pie to get finished off on the dessert table. Everyone wanted to have a piece.
This is delicious!! Will definitely make again.
Gooey goodness!! each bite was the perfect combo of gooey, buttery and a tiny bit of pecan crunch!
Can I make these in individual sized pie crusts ie tart shells? What would be the cooking time? Thank you!
Hi, Anne! I have tested that but I’m sure you could. You’d just need to watch them closely and pull them out when the filling looks like it has set. Hope you love them!