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

Print Pin Recipe
Servings 8 slices



  • In a food processor, combine eggs, coconut sugar, and coconut oil
  • Stir in pecans and chocolate chips by hand
  • Transfer filling into unbaked crust
  • Bake at 350°F for 40-50 minutes, or until set
  • Cool completely before slicing
  • Serve
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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.

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170 responses to “Chocolate Pecan Pie”

  1. I’m celiac and have been following your recipes for some time now. The chicken with cauliflower and olives is an all-time favourite and a regular on our menu! Just popped this into the oven in preparation for a bookclub gathering. The pecan mixture seemed a bit runny so hoping it turns out. I will report back – it looks absolutely stunning! You are a valued resource in our house – thank you Elana!

    • Stephanie, thanks for checking in –that’s totally normal for the pre-baked pie; it firms up after it’s baked and cooled. I’m so happy to hear that you and yours are enjoying my recipes :-)

  2. I made your recipe and found it deathly sweet even tho I cut back 1/2 cup sugar. I was thinking next time to cut back another quarter cup, would that affect the texture at all? Also I used half walnuts, good brain food and half pecans. I would coarsely chop some of the nuts and put in less chocolate chips. I’m sure it would still be delicious just less sweet and rich. Thanks for a good base idea.

  3. This pie looks and sounds phenomenal! I love a good pecan pie… and chocolate added to it is not something I had heard of!
    Do you have any pecan pie type recipes that do not include eggs? (I know eggs are a big part of pecan pie, so I can’t just leave them out!)We (finally!) figured out our youngest daughter’s eczema trigger, and it is eggs. She cannot even have them baked into something. I don’t want to make something this amazing and have someone in the family left out. Thank you for all of your great recipes for those of us with allergies, sensitivities, and auto-immune diseases. Happy Thanksgiving!

    • Nicki, thanks for your comment! I haven’t tried that and I think it would entail creating an entirely new recipe. Have you seen my Vegan Pumpkin Pie:

      I love that you won’t make something that leaves people out! I was in the same spot with my son when he was younger too!

        • DL, I haven’t had much, if any success in using whipped flax in my recipes in place of eggs, but perhaps it would be worth an experiment to find out for this particular one. If you or any of my other dear readers do try out a substitute for eggs in this recipe, I hope you’ll stop back by and let me know if it worked! :-)

  4. I just did a trial run of this yesterday before thanksgiving and have a question. First of all, my husband was very impressed, this is coming from a man who’s bar for chocolate pecan pie was set by his mothers gluten, corn syrup filled pecan pie. I call it “poison pie.” I’ve never even taken a bite. Anyway, we’ve been paleo for close to 10 years and being pretty low carb I really don’t trust my opinion of dessert. Most stuff is just too sweet. I thought this was very good but wondered if the filling needed some salt to balance? I thought about sprinkling some Maldon on top but I’m not a baker. I’m serving it to non paleo/gluten free/low carb “foodies.” Just want to make sure it’s solid even by non healthy standards. I’m so tired of my MIL bringing “her” pies to holidays :) Really appreciate all your help!

    • Sara, what a great comment! My husband loves this pie too, it’s his favorite and he is the same as DH. I think sprinkling Maldon on top of this is a brilliant idea :-)

  5. Elana, I want you to know that this pie is requested by friends and family each Thanksgiving and Christmas. It’s my all time favorite! It’s in the oven now as I prepare goodies for tomorrow’s Thanksgiving feast. Thank you for being a trusted resource for delicious recipes!

    • Shari, thanks so much for letting me know this pie is your all time favorite and that it’s requested by friends and family each Thanksgiving and Christmas! I’m so happy I’ll be joining your holiday table via this recipe. Happy Thanksgiving :-)

    • Hi Elana,

      I made this recipe for chocolate pecan pie for the first time today. and it turned out great. I made a couple of changes. I used monk fruit instead of coconut sugar and I had to use walnuts instead of pecans because someone had eaten up my stosh of pecans. So I had a chocolate walnut pie and I think it will be a favorite from now on. Thanks for your wonderful recipes!!! Louisa

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Recipes » Desserts » Pies » Chocolate Pecan Pie