Recipe: Shortcut Chocolate Pecan Pie

When making a new recipe I like to see how many steps I can skip without negatively impacting the end result. This pie is a perfect example of not only skipping a few steps, which I’ve deemed as unnecessary :), but also substituting (most of) the refined ingredients for whole ones. I replaced the white flour with whole-wheat flour and the corn syrup with maple syrup, but I do admit I left in the chocolate chips and some of the brown sugar because it certainly is okay to indulge in such treats in moderation! Just top a warm piece of the finished pie with some homemade vanilla ice cream and you’ll be in love with this super delicious and non-intimidating dessert as well.

If you’re looking for treats that would be okay to eat during the 10-day pledge (meaning without chocolate or brown sugar!) then check out this link for ideas: http://www.100daysofrealfood.com/real-food-resources/#dessert

Unbaked Whole-Wheat Pie Crust

 

3.6 from 5 reviews
Shortcut Chocolate Pecan Pie
 
Ingredients
For the crust:
  • 1 ½ cups whole wheat flour
  • ½ teaspoon salt
  • ½ cup melted butter, preferably unsalted
  • 2 tablespoons milk
For the filling:
  • 3 eggs
  • ½ cup brown sugar
  • ¼ cup 100% pure maple syrup
  • 1 tablespoon melted butter
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecans, chopped or whole
  • ¾ cup "dark" chocolate chips
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a pie pan mix together crust ingredients thoroughly including flour, salt, butter, and milk. Squeeze the dough into a ball to make sure there is enough moisture. If it crumbles into pieces too easily then add another splash of milk.
  3. Shape the crust by thinning it out with your fingers/hands until the pie dish is evenly covered (pictured above). Feel free to make the edges look “fancy” with a fork.
  4. In a separate bowl whisk together the eggs, sugar, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
  5. Pour the filling into the prepared crust and bake until pie is set, about 20 – 25 minutes.
  6. Let cool for 5 or 10 minutes before serving.
    We think it is best topped with a little vanilla ice cream!
Notes
We recommend organic ingredients when feasible.

 

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. Caroline |

      Hi! I would really like to try this recipie but I am on a sugar free diet – is there any way to make this without brown sugar? Thanks!

      • Assistant to 100 Days (Amy) |

        Hello Caroline. We’ve not tried as we really don’t use sugar free alternatives in our recipes. You are welcome to experiment and share your results. ~Amy

    2. Ana |

      I thought the flavor was good, but it did have too much pecans and not enough filling for our liking. Also, the chocolate didn’t melt too well and the pecans were not soft. Maybe it needs a longer cook time?

      • Amy Taylor (comment moderator) |

        Hi Ana. Every oven is going to cook a little differently, so adding a bit of time as long as you watch is closely may work. Also, feel free to experiment with the filling to make it work for you. :)

    3. Ita Wirzberger |

      Do you have ideas for making this dairy free?

      • Amy Taylor (comment moderator) |

        Hi there. You could try using coconut oil and almond milk. :)

    4. Lori |

      This pie is amazing!

      • Amy Taylor (comment moderator) |

        Technical difficulty resolved. ;)

    5. Elizabet |

      I cannot see the recipe :(

    6. Aimee |

      Thanks for the recipe. We made this for thanksgiving and it was great!! Love that the crust was so simple! Crust was a tad salty but otherwise it was fantastic! I agree with others who’ve said it was mostly pecans…but that’s what we wanted! We don’t love all that goo in traditional pecan pie anyway! With leftovers, I actually like this pie even better cold with a nice glass of ice cold milk!

    7. April |

      I wanted to love this recipe but I didn’t. It was VERY easy to make but it’s NOT a pecan pie. It basically a chocolate pie with tons of pecans but doesn’t even come close to being a pecan pie. Even if you judge it based on taste alone and not expectation of the title it’s like eating chocolate fudge w/ pecans. It’s super rich but just not very good.

    8. Jennifer |

      I tried a similar recipe with the same ingredients to make bars and it came out great!

    1 3 4 5

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):