This Eggless Easy Chocolate Pecan Pie is a perfect blend of rich, gooey chocolate and crunchy pecans that’s practically made for the holidays. Plus, it’s egg-free, so it’s ideal if you or someone you love has food allergies. It’s also incredibly simple to make with minimal fuss and even make it ahead of time—saving you a little extra time to relax and enjoy the festivities. It’s a total showstopper that looks as good as it tastes.
Oriana’s Thoughts On The Recipe
Oh, this chocolate pecan pie is the definition of holiday perfection! Imagine rich, gooey chocolate mixed with sweet, crunchy pecans all nestled in a golden pie crust—no eggs required! I love that this pie takes a classic favorite and makes it even better with chocolate. It’s the kind of dessert that turns heads and leaves people asking for the recipe.
It’s super easy to put together! With just a few steps, you’ll have a dessert that looks like you spent hours in the kitchen. I know I’m always looking for ways to make the holidays a little less hectic, and this pie does just that. You can even make it ahead, which means one less thing on your to-do list.
And since it’s egg-free, it’s perfect for anyone with egg allergies. Everyone deserves a slice of dessert heaven, right? I’m just so excited to share this recipe with you—it’s sure to become a holiday favorite in your home, just like it is in ours!
What I Love About This Recipe
- Easy to Make, Even for Beginners: With a pre-made crust and simple ingredients, it’s easy to pull together. A few steps and a little mixing, and you’re all set.
- Egg-Free & Allergy-Friendly: Got an egg allergy? No worries! This pie is eggless, making it perfect for those with allergies or dietary preferences. You get all the classic flavors without a single egg.
- Decadent, Rich, and Delicious: Each bite of this pie is a journey through layers of rich chocolate and nutty pecan flavor, balanced perfectly with just the right amount of sweetness. It’s decadent but never overwhelming—just the right amount of “wow.”
- A Showstopper Holiday Dessert: This isn’t just any pie; it’s a full-on dessert showpiece! The glossy chocolate filling and beautiful pecan topping look so impressive, and it’ll make any holiday gathering feel extra special.
- Perfect Make-Ahead Dessert: Holiday baking can be hectic, but this pie is a lifesaver! You can make it the day before and store it, allowing you to focus on other dishes when the big day arrives.
Potential Recipe Challenges & Pro Tips
- Soggy Crust: Achieving a crisp pie bottom can be tricky. Pro Tip: I find that baking the pie in the lower third rack really helps to bake the bottom of the crust. However, if you prefer, you can par-bake (pre-bake) the crust for a few minutes before adding the filling to help keep it crisp, especially if you’re using a gluten-free crust.
- Setting Time: This pie needs time to set after baking, so be patient! Pro Tip: Plan ahead and make the pie ahead of time.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pie Crust: The base for this recipe! Feel free to use store-bought or homemade.
- Corn Syrup: Adds sweetness and gives the pie its characteristic gooey texture. Note: I used dark corn sypup, but you can use light corn syrup instead. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie.
- Heavy Cream: Adds richness and a smooth, creamy texture to the filling.
- Brown Sugar: Adds a touch of caramel flavor and sweetness that balances out the chocolate.
- Semi-Sweet Chocolate: The star of this pie! Provides the rich chocolate flavor.
- Cornstarch: Helps to thicken the filling and make it smooth.
- Cocoa Powder: Intensifies the chocolate flavor, adding a slightly deeper, bolder taste.
- Butter: Adds richness and helps the filling set.
- Salt: Balances the sweetness and enhances the chocolate.
- Vanilla: Adds warmth and depth to the overall flavor.
- Espresso Powder: A little trick to enhance the chocolate flavor without tasting like coffee.
- Shelled Pecans: The perfect crunchy topping that makes this pie so iconic.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Crust
You can use homemade or store-bought pie crust. If you decide to make your own crust, follow my How to Make Pie Crust from Scratch recipe through step 4. Note: Make sure to make the pie dough and let it chill for at least 2 hours before rolling it out. I like to make the pie dough 2 days in advance.
After the pie dough chills, adjust the oven rack to the lower third position and preheat it to 350° F (180° C).
Roll out the pie dough into a 12-inch circle and transfer it to a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. Crimp the edges with a fork or use your fingers to flute the edges. Chill while you prepare the filling.
Step 2 – Make The Filling
In a medium saucepan over low heat, mix all the filling ingredients but the pecan; bring to a low simmer. Simmer for 2 -3 minutes. Add the chopped pecans; mix to incorporate.
Step 3 – Assemble
Pour the pecan mixture into the prepared pie crust. Decorate the top with whole pecans, if desired.
Step 4 – Bake
Bake at 350º F (180º C) for 50 – 55 minutes, or until dark, thick and bubbly. It will still be liquidy when you take it out of the oven. It will continue to set as it cools.
Pro Tip:
Gently give a little shake back and forth to the pie dish. If the filling gives you just a little jiggle in the center, and the edges look stable and set, then your pecan pie is ready. On the other hand, if the filling gives you a wavy movement from the center to the edge, your pie isn’t ready yet.
When ready, remove from oven and place on a wire rack to cool completely. The pie filling will settle as it cools. Allow to cool completely before cutting and serving.
- Lightly toast your pecans for the best flavor; it literally takes less than 5 minutes. To do so, just line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350º F (180º C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.
- Crisp Bottom Pie: Some recipes require you to pre-bake the pie crust before pouring in the filling, but I don’t find that necessary. We can skip that step by simply baking the pie on a lower oven rack. However, if you prefer, you can pre-bake your crust, which will help keep it crisp and prevent it from getting soggy.
- If the edges of the pie are getting too dark, wrap small strips of foil over the edges midway through baking. You can also use these Silicone Pie Crust Shields.
- Let the Pie Cool Completely: This pie needs time to set after baking, so be patient!
- Add a Drizzle of Melted Chocolate: For an extra touch, drizzle melted chocolate over the pecans before serving.
Variations & Additions
- Add Sea Salt: A sprinkle of sea salt on top before baking adds a lovely sweet-and-salty contrast.
- Dark Chocolate Swap: Try dark chocolate instead of semi-sweet for an even richer flavor.
- Bourbon Kick: Add a tablespoon of bourbon to the filling for a little extra depth and warmth.
- Switch Up The Crust: If you prefer, you can use a graham cracker, Oreo crust, or press-in crust. I recommend pre-baking for 10 minutes at 350º F (180º C) before adding the pecan filling.
Serving Suggestions
Serve each slice of pie with a dollop of whipped cream or a scoop of vanilla ice cream! This pie is deliciously rich, so a light, creamy topping perfectly balances it out.
Storing and Freezing Instructions
To Store: Cover well and store leftover pie in the refrigerator for 5 days.
To Freeze: Baked pecan pie freezes well for up to 2 months. Make sure to cover tightly to avoid freezer burn. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
To Make-ahead: You can make this eggless pecan pie one full day in advance. Bake it as directed, allow it to completely cool, then cover it tightly and keep it at room temperature until ready to serve the next day.
Frequently Asked Questions
Yes, but keep in mind milk chocolate is sweeter, so you may want to reduce the sugar slightly.
Of course! The espresso just enhances the chocolate flavor, but it’s not essential to the recipe.
The center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.
More Egg-Free Pie Recipes You’ll Love!
Recipe Card
Eggless Easy Chocolate Pecan Pie
This Eggless Easy Chocolate Pecan Pie is a perfect blend of rich, gooey chocolate and crunchy pecans that’s practically made for the holidays. Plus, it’s egg-free, so it’s ideal if you or someone you love has food allergies. It’s also incredibly simple to make with minimal fuss and even make it ahead of time—saving you a little extra time to relax and enjoy the festivities. It’s a total showstopper that looks as good as it tastes.
Eggless Chocolate Pecan Filling:
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Prepare the Pie Crust:
-
You can use a homemade or store-bought pie crust. If you decide to make your own crust, follow my How to Make Pie Crust from Scratch recipe through step 4. Note: Make sure to make the pie dough and let it chill for at least 2 hours before rolling it out. I like to make the pie dough 2 days in advance.
-
After the pie dough chills, adjust the oven rack to the lower third position and preheat the oven to 350° F (180° C).
-
Roll out the pie dough into a 12-inch circle and transfer it to a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. Crimp the edges with a fork or use your fingers to flute the edges. Chill the crust while you prepare the filling.
Store: Cover well and store leftover pie in the refrigerator for 5 days.
Freeze: Baked pecan pie freezes well for up to 2 months. Make sure to cover tightly to avoid freezer burn. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Make-ahead: You can make this eggless pecan pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover it tightly and keep it at room temperature until ready to serve the next day.
Corn syrup: Corn syrup and starch are the ingredients that hold this eggless pecan filling together. I have no substitution suggestions yielding the same texture, moisture, and flavor. Corn syrup is a must in traditional pecan pie. However, if you have some negative thoughts about corn syrup, you can try using golden cane syrup instead or glucose.
Espresso Powder: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
Food Allergy Swaps:
Potential Recipe Challenges & Pro Tips:
- Soggy Crust: Achieving a crisp pie bottom can be tricky. Pro Tip: I find that baking the pie in the lower third rack really helps to bake the bottom of the crust. However, if you prefer, you can par-bake (pre-bake) the crust for a few minutes before adding the filling to help keep it crisp, especially if you’re using a gluten-free crust.
- Setting Time: This pie needs time to set after baking, so be patient! Pro Tip: Plan ahead and make the pie ahead of time.
Extra Recipe Tips For Success:
- Lightly toast your pecans for the best flavor; it literally takes less than 5 minutes. To do so, just line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350º F (180º C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.
- Crisp Bottom Pie: Some recipes require you to pre-bake the pie crust before pouring in the filling, but I don’t find that necessary. We can skip that step by simply baking the pie on a lower oven rack. However, if you prefer, you can pre-bake your crust, which will help keep it crisp and prevent it from getting soggy.
- If the edges of the pie are getting too dark, wrap small strips of foil over the edges midway through baking. You can also use these Silicone Pie Crust Shields.
- Let the Pie Cool Completely: This pie needs time to set after baking, so be patient!
- Add a Drizzle of Melted Chocolate: For an extra touch, drizzle melted chocolate over the pecans before serving.
Variations & Additions:
- Add Sea Salt: A sprinkle of sea salt on top before baking adds a lovely sweet-and-salty contrast.
- Dark Chocolate Swap: Try dark chocolate instead of semi-sweet for an even richer flavor.
- Bourbon Kick: Add a tablespoon of bourbon to the filling for a little extra depth and warmth.
- Switch Up The Crust: If you prefer, you can use a graham cracker, Oreo crust, or press-in crust. I recommend pre-baking for 10 minutes at 350º F (180º C) before adding the pecan filling.
Calories: 693kcalCarbohydrates: 72gProtein: 6gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 39mgSodium: 416mgPotassium: 296mgFiber: 5gSugar: 51gVitamin A: 499IUVitamin C: 0.5mgCalcium: 72mgIron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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