Chocolate Pecan Pie

My easy Chocolate Pecan Pie is as good as it gets when it comes to healthy Thanksgiving desserts. I worked on this low-carb pie recipe for years, and perfected it back in 2013, which is when I first shared it with you.

Thanks go to Mr. Pantry for this amazing Thanksgiving dessert that's gluten-free, grain-free, and dairy-free. How is my husband involved with this recipe? Did he suddenly take over my kitchen? No. He gets credit because Chocolate Pecan Pie is one of his favorite desserts and he tasted every single batch I made, offering his stringent critiques until it was perfect.

Kid Approved Pecan Pie

Back when I first shared this recipe in 2013, the boys were in 8th and 9th grade. They too sampled and critiqued this healthy dessert, along with Mr. Pantry. The boys and their friends were more than happy to be my testers for batch after batch.

In fact, I remember they had a sleepover back then with a bunch of friends and “snuck” some of this pie as a midnight snack. They all looked adorably sheepish and guilty the next day. Little did they know they were eating a healthy low-carb dessert filled with good fat from the nut-flour crust and pecans, and tons of antioxidants from the dark chocolate.

Easy Chocolate Pecan Pie Recipe

I spent quite a bit of time on this recipe challenging myself to use as few ingredients as possible in this Chocolate Pecan Pie recipe so that it would be quick and easy to whip up the day before Thanksgiving. Of course I also worked to make it taste incredible! I think you'll find that this is a special pie that could also be an amazing low-carb Christmas dessert.

5 Ingredient Pecan Pie Filling

The filling for this Paleo Chocolate Pecan Pie has only 5 ingredients and you can whip it up in a jiffy. We've been in a pie phase of late. My older son made a deep dish rustic pumpkin pie from scratch the other night and told me that he wants to post the recipe here on my website.

Chocolate Pecan Pie

Ingredients
Serves:
8slices
Print Recipe
Instructions
  1. In a food processor, combine eggs, coconut sugar, and coconut oil
  2. Stir in pecans and chocolate chips by hand
  3. Transfer filling into unbaked crust
  4. Bake at 350°F for 40-50 minutes, or until set
  5. Cool completely before slicing
  6. Serve
Your recipes are easy, simple and always delicious!

Chocolate Pecan Pie with Whipped Cream

If you're on a Dairy-Free Diet, you'll surely want to serve this with my Coconut Whipped Cream. If you are able to eat dairy, this pie is phenomenal with my Homemade Whipped Cream in a mason jar. Since they were very little, the boys have lent a hand and whipped it up for me each and every Thanksgiving. It's such a decadent and elegant topping for healthy low-carb desserts.

Elana, Where Do You Get Recipe Inspiration?

I based this recipe on one from my dear friend Karin, the CEO and founder of Sweet Mary Jane. I read through her recipe and then made a ton of changes so that it would be gluten-free, dairy-free, refined sugar-free, and lower in carbohydrates, and this is the stunning result.

Low-Carb Chocolate Pecan Pie Recipe

This is not as low-carb as some of my other recipes. However, it certainly gets low-carb billing when compared to traditional chocolate pecan pie made with many cups of corn syrup and sugar and milk chocolate served in a high carbohydrate white flour crust.

Low-Carb Pie Crust Recipes

Here are some more of my healthy, gluten-free pie crust recipes for your Thanksgiving desserts:

This post is an oldie but goodie. I first shared this recipe in 2013.

Comments

160 responses to “Chocolate Pecan Pie”

  1. Hi, I think if you cut down the sugar, then you should cut down the eggs? I cut sugar in half, used 67% choc chunks, but eggs as called for. The center of the pie rose up! So am thinking that eggs should be cut down in proportion to sugar, thoughts?

  2. Has anyone made this several days before serving? Did you freeze or refrigerate? Did it alter the amazing-ness of this pie?

    • Erin, I usually make this Wed morning and serve it on Thurs when we have Thanksgiving. It keeps well on the counter for that 36 hours :-)

      • This is exactly the info I was looking for! I made this last year on the day I served it, and it was a big hit, everyone wanted the recipe. This year I’m making two, and wondered if I should refregerate them if I made them the day before. Thank you, always, for great, healthy, delicious, and simple-to-make recipes. Have a happy Thanksgiving.

  3. Looks good i will make it today! Do you cover the pir crust with a pie shield for the whole duration of the baking time? Or do you only cover it when it starts to turn brown?

    • Natalie, thanks for your comment! I don’t cover the edges with a pie shield, but if your oven runs a tad on the hot side you’ll want to :-)

  4. I typically prefer dark chocolate, so I went to Whole Foods for the chocolate chips. They only had semi-sweet ones and I definitely can’t deal with too much sweetness, so due to them already containing sugar, could I ’86’ the coconut sugar?

  5. Elana,
    As I made up the chocolate pecan pie this evening (a favorite of lots of my friends!), I thought of how thankful I am for you and your recipes. I have your 3 books and have been following your website since 2009 (best guess) after seeing a recipe link shared by the Hotze Wellness Clinic in Houston. Not only are your recipes a God send for us (and yummy and fairly simple) but your honesty and openness as to your struggles is a source of hope. My children and I are gluten free- and my 12 year old daughter occasionally has to go on a super restricted diet. Your recipes have provided a way that I can provide healthier substitutes so she doesn’t feel like she’s missing out.

    Thank you for all the work you put into creating your recipes!
    Jennifer
    Cascade, CO

    • Jennifer, wow what a beautiful comment! You really made my day. I’m so happy to hear that you’re enjoying my 3 books and that my recipes are helpful to you and your children. I’m thankful for you too :-)

    • This pie is divine!! Ive missed my desserts, I used a bittersweet chocolate bar, crushing it with a roller pin, yum-mie!!!! Thank you so much for this recipe!
      Janice T, Spruce Pine, Alabama

  6. Great recipe! Didn’t have coconut sugar so use erythritol sugar instead. A small piece goes a long way because it’s very sweet, so have it with tea. I found this pie sweeter than regular pecan pie.

      • Hello! I never write comments on recipes but felt I really had to say how amazing this pie was. Both the crust and the filling were so easy to make. I served it to a table of very health conscious dinner guests and it was a huge hit! I will definitely make it again and will also try your other recipes.
        I did cut the coconut sugar down to 1/3 cup and next time I’m going to cut it even more down to maybe 1/4 or even 1/8 of a cup.
        Thank you!!

      • I just made this pie to bring to dinner with freinds. I will have some but wanted to cut back on other high carb food at supper. Any idea how much carbs there would be in the original recipe? I substituted the coconut sugar with maple sugar down to half a cup.

  7. I am so excited to make this recipe for our family this Thanksgiving. Would any gluten free pie crust work? I have another pie crust recipe in mind. Thanks!

    • Sophia, I’ve only made it with my Paleo Pie Crust recipe so not sure if it will work with others. If you do experiment please let us know how it goes :-)

  8. Elana,

    I LOVE your recipes! They are easy, simple and always delicious.

    I make this pie every year and everyone loves it. The first year I didn’t have pecans, so I used raw almonds and cracked them a bit in the food processor. The result was fabulous! I have carried that tradition on every year using this recipe and almonds instead of pecans.

  9. Hi I love your recipes but I wanted to make sure on one thing …. Do I bake this with the pecans or do I roast pecans first and then add on top of pie after baking the pie ? Can you please explain ? This is the first time i give this recipe a try . Thank you!!!

    • Thanks Yazmin! After you blend the eggs, coconut sugar, and coconut oil together in a food processor, stir the pecans and chocolate chips in by hand, and bake the pie :-)

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Recipes » Desserts » Chocolate Pecan Pie