Chocolate Chip Pecan Pie
This is it people, the pie dreams are made of! My mom gave me a pecan pie recipe a while back that inspired me to create this dairy-free version and it has since been my favorite. It has a 4-ingredient graham cracker crust and the easiest 5-ingredient filling.
Like COME ON! It doesn’t get better than that. Plus, you can easily swap in gluten-free graham crackers to make the recipe gluten-free! Ready to try your new favorite pie? Let’s dive right in.
*If making the recipe gluten-free, please check ingredient labels as backup.
Chocolate Chip Pecan Pie
Ingredients
Crust Ingredients
- 6 graham crackers crushed into 1 cup
- 2/3 cup coconut oil
- 1/3 cup coconut sugar
- 1/4 cup almond flour
Filling Ingredients
- 1/2 cup dairy-free butter
- 1 cup coconut sugar
- 2 eggs
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
Instructions
- Start by making the crust, using a food processor to blend all crust ingredients (Tip: If using full graham crackers vs. crumbs, pulse the crackers in the food processor alone first)
- Pour the crust mixture into a non-glass pie pan and refrigerate for 15 minutes (while making the filling)
- To make the filling, melt the butter and whisk with the sugar
- Once the mixture is cool, mix in the eggs
- Once combined, fold in the pecans and chocolate chips
- Pour the filling into the crust mold
- Bake for 50 minutes at 350°F
- Note: The pie will continue to solidify when cooling (no need to be concerned if it looks like it could use a few more minutes in the oven)
- Once cool, refrigerate overnight
- Best served cold with whip cream (in my opinion)
