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: 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.
4 from 8 votes
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Course: Holiday, Treats
Cuisine: American
Print Recipe
Servings: 8 people

Ingredients
  

For the crust:

For the filling:

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.
Tried this recipe?Let us know how it was!

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99 thoughts on “Shortcut Chocolate Pecan Pie”

  1. 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

  2. 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.

  3. 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!

    1. Assistant to 100 Days (Amy)

      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

  4. 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.

      1. Assistant to 100 Days (Amy)

        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

    1. Assistant to 100 Days (Amy)

      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

  5. Michelle Pritchard

    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?

  6. 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!

  7. 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!

  8. 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.

  9. 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.

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