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Home » Recipes

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

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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: https://www.100daysofrealfood.com/real-food-resources/#dessert

Unbaked Whole-Wheat Pie Crust
Chocolate Pecan Pie from 100 Days of Real Food

Shortcut Chocolate Pecan Pie

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.
8 Reviews / 4 Average
Prep Time: 25 minutes mins
Cook Time: 25 minutes mins
Total Time: 50 minutes mins
Course: Holiday, Treats
Cuisine: American
Diet: Vegetarian
Print Recipe
Servings: 8 people
Save Recipe Saved!

Ingredients
  

For the crust:

  • 1 ½ cups whole-wheat flour
  • ½ teaspoon salt
  • ½ cup butter (melted (preferably unsalted))
  • 2 tablespoons milk

For the filling:

  • 3 eggs
  • ½ cup brown sugar
  • ¼ cup pure maple syrup
  • 1 tablespoon butter (melted)
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecans (chopped or whole)
  • ¾ cup chocolate chips (dark)

Instructions
 

  • Preheat oven to 375 degrees F.
  • 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.
  • 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.
  • In a separate bowl whisk together the eggs, sugar, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
  • Pour the filling into the prepared crust and bake until pie is set, about 20 – 25 minutes.
  • 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.
Nutrition Facts
Nutrition Facts
Shortcut Chocolate Pecan Pie
Amount Per Serving
Calories 1106 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 25g156%
Cholesterol 197mg66%
Sodium 746mg32%
Potassium 390mg11%
Carbohydrates 103g34%
Fiber 10g42%
Sugar 63g70%
Protein 17g34%
Vitamin A 1080IU22%
Vitamin C 0.6mg1%
Calcium 182mg18%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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9.5K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Silvia says

    January 23, 2014 at 11:05 am

    4 stars
    I finally tried this recipe yesterday when I had a friend over for coffee. It's delicious and I recommend it with these slight modifications: I used whole wheat pastry flour instead of just whole wheat flour so the crust was light and crumbly. I only used 1 and 1/2 cup of peacans instead of 2 cups.
    I'm new to the website and it's my first 100 days of food recipe and I will now move on to the crock pot pulled pork!

    Reply
  2. Jamie Dunson says

    December 11, 2013 at 8:38 am

    I was looking forward to all that goo and unfortunately too many pecans take it over. But I will say it's not a bad substitute. As someone else said earlier I agree that it does need to go in for another 10 mins because it was still liquified on my end.

    Reply
  3. Elizabeth says

    November 28, 2013 at 10:14 pm

    The flavor of the pie was fine but I must warn - this is A LOT of nuts. I felt like my pie was all nuts and chocolate, no other filling. So this was not my preference for pecan pie. I like a more traditional type with some filling I guess? some other people who had it tonight liked it But some agreed too many nuts. Just FYI.

    Reply
    • Jane says

      October 29, 2014 at 9:42 am

      I agree. The pecans came out kind of hard and not soft and chewy like I'm used to. I read somewhere pecans should be roasted first. Not sure if that would help.

      Reply
  4. Melissa says

    November 27, 2013 at 1:00 pm

    Can you leave the chocolate chips out or would that not work well?

    Reply
    • Assistant to 100 Days (Amy) says

      December 02, 2013 at 12:56 pm

      Hi Melissa. That is a pretty big ingredient and we have not tried subbing for it. ~Amy

      Reply
  5. Anna says

    November 27, 2013 at 10:48 am

    In response to the high price of maple syrup - our local Costco carries organic 100% Maple Syrup that we purchase and use to make our water kefir.

    Reply
  6. Vonda says

    November 26, 2013 at 3:38 pm

    Has anyone tried to blind-bake this crust? If so, how long, and does it turn out? This crust is so easy, I'd like to use it for every pie I make!

    Reply
    • Assistant to 100 Days (Amy) says

      December 02, 2013 at 11:43 am

      Hi Vonda. We have not tried. If you do, please share your results with us. ~Amy

      Reply
      • Vonda says

        December 02, 2013 at 3:15 pm

        5 stars
        On the night before Thanksgiving, I blind-baked it (filled w/dry beans) for about 15-20 mins. at 350 degrees with the edges covered with foil. It turned out perfect! I used the crust to make a pumpkin pie on Thanksgiving Day. It looked and tasted like I spent hours on it--this is definitely my new "go-to" pie crust recipe!!!

  7. Bonnie says

    November 25, 2013 at 7:26 pm

    I have this recipe in the oven now. However, my chocolate isn't melting. Have I done something wrong? I followed the instructions exactly and it's been in 25 minutes.

    Thanks!

    Reply
    • Assistant to 100 Days (Amy) says

      December 02, 2013 at 10:15 am

      Hi there, Bonnie. Did it turn out? ~Amy

      Reply
  8. Meg says

    November 24, 2013 at 6:49 pm

    Trying to bake some things ahead of time for Thanksgiving. Thoughts on baking it Tuesday or Wednesday? Should i just reheat in the oven, or is it better fresh from the oven?

    Reply
    • Assistant to 100 Days (Amy) says

      November 26, 2013 at 10:06 am

      Hi Meg. While I don't think there is anything as yummy as a fresh from the oven pie, I think baking and reheating would work just fine. ~Amy

      Reply
      • April says

        November 20, 2017 at 6:53 pm

        5 stars
        We loved this pie last year, but this year I'm baking Monday night for thanksgiving. Do I need to refrigerate it, or will it keep for a few days?

      • Amy Taylor (comment moderator) says

        November 27, 2017 at 6:35 am

        It will keep longer in the fridge.

  9. Melissa says

    November 22, 2013 at 3:49 pm

    Would spelt flour work for the crust

    Reply
    • Assistant to 100 Days (Amy) says

      November 26, 2013 at 10:04 am

      Hi Melissa. We have not tried that substitution but I think it would. ~Amy

      Reply
  10. Margaret says

    November 22, 2013 at 1:05 pm

    Where have you been all my life?? LOL. Seriously, though -- does the maple syrup add any maple flavor to the pie? Also, real maple syrup is super pricey. Have you had success with another lower-cost option?

    Love, love, LOVE your mission. You are helping SO many people. Thanks very much!

    Reply
    • Assistant to 100 Days (Amy) says

      November 25, 2013 at 4:12 pm

      Hi Margaret. It adds flavor but it does not taste maple-y. We only use 100% real maple syrup. We know it costs more than the artificial stuff but it is so worth it. You can find it priced better at larger grocery chains. ~Amy

      Reply
  11. Sandra says

    November 19, 2013 at 5:27 am

    Hi-- I just saw one of your above comments on the gluten free option! Thanks!

    Reply
  12. Sandra says

    November 19, 2013 at 5:25 am

    Hiya,
    This sounds and looks amazing! Any chance you would know what I could substitute the whole wheat with if I wanted a whole wheat option? BTW-- I have about 10 bottles of vanilla beans and vodka in my kitchen! I love it! Thank you for sharing the vanilla extract recipe! It will make a unique Christmas gift! Love this blog!
    San

    Reply
    • Assistant to 100 Days (Amy) says

      November 20, 2013 at 1:59 pm

      Hi Sandra. Here is a wheat free pie crust from Deliciously Organic: http://deliciouslyorganic.net/apple-pie-grain-free-paleo-gluten-free/. You could try it with this recipe. ~Amy

      Reply
  13. Naomi says

    November 17, 2013 at 5:23 pm

    Would using coconut palm sugar work just as well as brown sugar do you think?

    Reply
    • Assistant to 100 Days (Amy) says

      November 18, 2013 at 7:32 am

      Hi Naomi. Texture and consistency will be very similar but keep in mind that it is less sweet. ~Amy

      Reply
  14. Katie Baumann says

    November 17, 2013 at 2:40 pm

    I don't know if you'll see this, as this is an old post and I'm not sure how that all works but... I'm not sure if I'm late to the party or I've discovered something few people have realized. Given your efforts to skip steps, I thought you might appreciate it. What do you do with those huge jack-o-lantern pumpkins? I used to bake them, wring them out, puree them and freeze them in cup size packages for baking. Huge time investment. I just tried it in pizza crust, pumpkin zucchini (turned 2 kinds of pumpkin) bread, and pumpkin beer bread... you don't have to pre-cook or puree the pumpkin. I used a hunk of raw pumpkin with the skin removed and I grated it and replaced the pumpkin puree with it in the beer bread. I replaced the zucchini in the other bread and just added it to the pizza crust. I think it works even better than zucchini at creating a really moist, nice texture for the breads. I'm not sure how much it changed the pizza crust, but it didn't hurt it. I'm not sure I'm brave enough to try it with something like pumpkin pie, where there's not a bread texture to maybe hide it, but I've got so much pumpkin sitting in my fridge right now I might have to.

    Reply
    • Assistant to 100 Days (Amy) says

      November 18, 2013 at 2:51 pm

      Hi there. I responded to your email before I saw your post! ;) ~Amy

      Reply
  15. Marcia says

    November 16, 2013 at 7:32 am

    Could you suggest round about how many people this would serve or can you say what size pie pan you used so I can have a better idea? I want to serve this as dessert for my Thanksgiving dinner, it looks and sounds amazing. Thanks!

    Reply
    • Assistant to 100 Days (Amy) says

      November 18, 2013 at 7:34 am

      Hi there. Depending on how you slice it, it should serve 6-8. ~Amy

      Reply
  16. Gabi says

    November 05, 2013 at 9:30 pm

    I would love to know the nutritional info for this, if possible! Sounds amazing!

    Reply
    • Assistant to 100 Days (Amy) says

      November 08, 2013 at 9:44 pm

      Hi Gabi. We do not provide nutrition information on our recipes. We want people focusing on eating real foods/more whole foods and less on numbers. Here are some posts which help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/ and https://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/. There are many tools available online which can help calculate nutrition detail for recipes

      Reply
  17. Jennifer says

    November 04, 2013 at 5:13 pm

    Can the butter in this recipe be substituted with coconut oil and the milk substituted with almond milk? And do you think this recipe would work if the eggs were replaced with flaxseed and water? My daughter can't have dairy or eggs.

    Reply
    • becky says

      November 04, 2013 at 8:02 pm

      @jennifer: The eggs are what thicken the pie similar to a custard so something like corn starch would be used to thicken the pie. While tinkering with the recipe would work in the long run it might be easier to use a vegan pecan pie recipe such as:
      http://hellyeahitsvegan.com/best-vegan-pecan-pie/
      or
      http://www.myvegancookbook.com/recipes/recipe.php?id=92

      Reply
      • Assistant to 100 Days (Amy) says

        November 18, 2013 at 7:23 pm

        Hi Jennifer. We use butter and coconut oil somewhat interchangeably in our baking, so I think that will work. As for the eggs, that is a very large ingredient to substitute in this recipe and I am not sure how well it would work. ~Amy

    • Assistant to 100 Days (Amy) says

      November 18, 2013 at 7:28 pm

      Hi Jennifer. We use butter and coconut oil somewhat interchangeably in our baking, so I think that will work. However, with the almond milk and the flax eggs as well, those are quite a lot of changes/substitutions to make in one recipe and I can't predict how it might turn out. ~Amy

      Reply
  18. Michelle Pritchard says

    November 04, 2013 at 4:44 pm

    I love Pecan Pie... It's my favorite at this time of year. If you were making the crust gluten free how would you make it?

    Reply
    • Assistant to 100 Days (Amy) says

      November 04, 2013 at 9:31 pm

      Hi Michelle. We have not tried this with a gluten free crust. Here is an alternative recipe: http://deliciouslyorganic.net/pecan-pie-without-corn-syrup-grain-free-paleo/. ~Amy

      Reply
  19. emily says

    November 04, 2013 at 3:40 pm

    do you think the crust would work with earth balance shortening sticks instead of butter? daughter cannot have dairy.

    Reply
    • Assistant to 100 Days (Amy) says

      November 04, 2013 at 9:28 pm

      Hi Emily. We typically substitute coconut oil for butter. ~Amy

      Reply
  20. Nan says

    November 04, 2013 at 1:36 pm

    Has anyone ever tried using almonds or pretzel pieces instead of pecans?

    Reply
  21. angela says

    November 04, 2013 at 12:54 pm

    Use Enjoy Life chocolate chips. Delicious and GMO free.

    Reply
  22. Rebecca says

    November 04, 2013 at 12:52 pm

    I am so excited to try this out! Growing up my Mom always made chocolate pecan pie (the very unhealthy, but oh so good way). Ever since we started our own Thanksgiving traditions I took this recipe over and began making it for everyone who comes to our home for Thanksgiving. Well, I am so excited to try this healthier version. Thank you!

    Reply
  23. Samantha says

    November 04, 2013 at 12:48 pm

    There are ways to substitute for corn syrup - just google substitute. I made a simple syrup to replace it with sugar and water once. It set up just like the real thing. The problem with born syrup is the GMO aspect of the corn used for the syrup, not the syrup or sugars themselves. GMO is a whole 'nother topic though!

    Reply
  24. Korey says

    September 21, 2013 at 10:17 pm

    I am not a pro, but living in the mile high Denver, I have learned that sometimes things have to be cooked longer one place then another. Don't know if that is helpful to anyone regarding setting issues. I really liked this pie and am hoping to try it with less pecans and more filler. I hope that does not effect anything but my sweet tooth.

    Reply
  25. Sarah says

    June 27, 2013 at 3:25 pm

    I put my pie back in the oven for 10 extra minutes...so 35 minutes and now it looks perfect. It was very liquidy at 25 minutes.

    Reply
    • Jamie Dunson says

      November 26, 2013 at 7:25 pm

      Thank you so much for saying this, the same thing happened to me.

      Reply
  26. Stacy says

    November 22, 2012 at 12:16 pm

    I just tried to make this for Thanksgiving. The filling does not specify unsalted butter like the crust did, so I used salted butter. Not sure if that's why this happened, but the pie is very liquidy and not set at all after 25 minutes of baking. Any idea?

    Reply
    • Assistant to 100 Days (Jill) says

      December 06, 2012 at 2:09 pm

      Hi Stacy. No, the unsalted vs. salted butter should not have had an impact. I'm not sure what may have happened. I hope you give it another try and it turns out better for you. Jill

      Reply
  27. Sarah Hudson says

    December 22, 2011 at 9:52 pm

    I was just curious if anyone had tried this without the chocolate. My husband LOVES pecan pie, and it is one thing I fail at every single time I make it!! I've been searching for a corn syrup free recipe, and am anxious to try this one. But would love if it would work the same just eliminating the chocolate (to fill the spot in his heart, lol).

    Reply
    • Nicole says

      May 15, 2012 at 10:39 pm

      I'm curious too! I love pecan pie and stumbled across this recipe - but I am looking for it without the chocolate. Did you give it a try? How is it without chocolate?

      Reply
  28. Melissa Lacek says

    November 28, 2011 at 9:35 pm

    I made this pie for Thanksgiving!! It was so yummy and SO EASY!! Thank you!!

    Reply
  29. Meredith says

    November 24, 2011 at 1:04 pm

    I made this last night for our Thanksgiving feast today - along with the usual pecan pie that my great-grandmother made with corn syrup, 1 C sugar and 1/2 stick of butter. I was anxiously awaiting my husbands reaction. We did a taste test this morning for a 'snack' and he honestly couldn't tell the difference. SO GLAD that we tried it!! Thank you so much for the recipe! I have been so inspired with all of your recipes and your food revolution! We too have been working on eating only real foods now for about 2 years and its been so great to have a place to find good, wholesome recipes! Thanks again and Happy Thanksgiving!!!!

    Reply
  30. Tiff says

    November 23, 2011 at 12:27 pm

    Mmmm, that does sound fabulous with ice cream!

    Reply
  31. Alison says

    November 23, 2011 at 9:33 am

    Thank you for sharing this recipe! I am pleased to find a pecan pie recipe without corn syrup. I plan to make it later today to serve for Thanksgiving tomorrow.

    Reply
    • Alison says

      November 27, 2011 at 7:42 am

      I really enjoyed this pie, and so did our guests. Sweet, but not too sweet like traditional pecan pie. If you don't mind, I may link to this recipe sometime in December. Thanks for sharing, I will certainly make this again!

      Reply
  32. KC @ PsychoMoney says

    November 23, 2011 at 8:10 am

    We will try it out for sure. Now I'm craving this for breakfast, I shouldn't read your blog first thing in the morning.

    Reply
  33. LeeAnna Ross says

    November 22, 2011 at 11:01 pm

    Too funny to see this recipe today... after I just ordered this pie from Whole Foods for Thanksgiving! Look forward to making this recipe for Christmas.

    Reply
  34. Stephanie Cook says

    November 21, 2011 at 4:47 pm

    I can't wait!!!

    Reply
  35. Kimberly says

    November 21, 2011 at 4:09 pm

    Thanks for posting this. My husband is allergic to corn syrup and can never enjoy pecan pie without getting sick. We're looking forward to trying this for Christmas this year!

    Reply
  36. 52weekbabyfood says

    November 21, 2011 at 2:15 pm

    I'm totally going to try this. I was just thinking the other day about all of the holiday desserts that I need to learn to modify. We did well with Christmas cookies last year with my mom and niece, but the pies are definitely next on my list.

    One thought...go with Rapadura or Sucanat instead of brown sugar. I don't even blink an eye to make this substitution any more. It's the white, refined sugar I have more trouble with.

    Reply
  37. Mimi says

    November 21, 2011 at 1:57 pm

    Are trying to torture us? This sounds so good!!

    Reply
  38. Vanessa says

    November 21, 2011 at 11:19 am

    Would this crust work for pumpkin pie?

    Reply
    • 100 Days of Real Food says

      December 02, 2011 at 10:11 pm

      I've actually never made pumpkin pie because it just does not appeal to me (maybe I just haven't tried a really good one yet) so I can't say for sure, but I will tell you this is the same crust I use for quiche!

      Reply
    • Assistant to 100 Days (Amy) says

      November 04, 2013 at 9:35 pm

      Hi Vanessa. It will work for pumpkin pie. ~Amy

      Reply
  39. Cynthia says

    November 20, 2011 at 11:36 pm

    What are your thoughts on this:

    “White sugar, brown sugar, sucrose, honey, maple syrup, even high-fructose corn syrup are all roughly the same mix of the simple sugars called glucose and fructose.”
    Joy Bauer, M.S., R.D., C.D.N., Nutrition and Health Expert for The TODAY Show, Woman’s Day, May 1, 2010

    http://www.cornsugar.com/simple-facts/

    Reply
    • 100 Days of Real Food says

      December 02, 2011 at 10:10 pm

      I don't think it's too far off! Honey and Maple Syrup have slightly more nutrients (and are slightly less processed) than the others, but they are definitely still a "sugar" and should be used in moderation!!!

      Reply
    • Cathy says

      March 28, 2013 at 3:02 pm

      I just read that brown sugar is no healthier or "real". It is just processed white sugar colored with molasses. If you want real sugar get pure or organic cane sugar.

      Reply
  40. Danyelle says

    November 20, 2011 at 9:15 pm

    Do you think it will set right without the corn syrup? That is processed different than the High Fructose kind..just a thought..I know when making candy and other things the sugar has a way of reacting with the heat and setting that makes it a certain consistency. I am anxious to see what happens! They even ate sugar centuries ago but it was a luxury!

    Reply
    • Danyelle says

      November 20, 2011 at 9:16 pm

      Also in my BH&G cookbook from 1945 or 1947, it uses corn syrup too. It has a recipe for Pecan Pie and a recipe for Eggnog and Eggnog pie! Not much processed foods in 1940s :)

      Reply
      • 100 Days of Real Food says

        November 20, 2011 at 10:25 pm

        Danyelle - Carrie with Deliciously Organic did a post on Pecan Pie where she found that heating the maple syrup made it act more like corn syrup, but I made this pie without heating the maple syrup (because I like to skip steps!) and the outcome was still fantastic. I shared some slices with our neighbors and it was a hit. The filling "set" just fine and allowed us to cut the pie into nice even pieces. I hope that helps!

    • TracyVin says

      November 04, 2013 at 12:50 pm

      I've made a pecan pie without any form of syrup at all, just white sugar and brown sugar, and it set up just fine. I am making a low sugar pie this year because my Mom and Aunt are both diabetic and I was recently diagnosed this year as having hyperinsulinemia. So we're watching our carb intake. This uses sugar free maple syrup, which hurts my pea picking heart. But it's not just me eating. Because personally, I just factor in the real deal with my carb counts and let it go there. I'm going to have to try this recipe. I wonder if you could just use sucanat instead. Isn't it supposed to be sugar before the bleaching and adding molasses?

      Reply
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