chocolate pecan pie no corn syrup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best chocolate pecan pie no corn syrup recipe

I’m so excited to share my recipe for a delicious chocolate pecan pie without corn syrup. This classic dessert has been a staple in many American households for generations, and for good reason – it’s rich, decadent, and utterly irresistible.

As a busy mom of three, I’ve had the pleasure of serving this pie at countless family gatherings, holidays, and special occasions. My kids just can’t get enough of it, and I love watching them enjoy every bite.

There’s something special about biting into a warm slice of pecan pie on a chilly fall evening or indulging in a slice (or two) after dinner on a weeknight. It’s more than just a dessert – it’s a tradition, a comfort, and a treat that never fails to put smiles on everyone’s faces.

And the best part? This recipe uses no corn syrup, making it not only delicious but also healthier than the traditional version.

By using natural sweeteners like honey and maple syrup, we can enjoy this classic dessert without the guilt. So go ahead, give this recipe a try, and experience the magic of chocolate pecan pie for yourself!

No Corn Syrup Chocolate Pecan Pie

4.9 from 551 votes

A rich and decadent chocolate pecan pie made without corn syrup. This dessert features a buttery crust filled with a dark chocolate and nut mixture sweetened with maple syrup and brown sugar.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 cup pecan halves
1/2 cup dark chocolate chips (60% cacao)
3 large eggs
1/2 cup packed light brown sugar
1/2 cup pure maple syrup
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a medium bowl, whisk together the flour and salt.
3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
4Sprinkle with ice water, one tablespoon at a time, and stir with a fork until the dough just holds together.
5Press the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the excess dough and crimp the edges as desired.
9Place the crust in the refrigerator while preparing the filling.
10Spread the pecan halves on a baking sheet and toast in the preheated oven for 5 to 7 minutes, until fragrant and lightly browned.
11Remove and let cool.
12Reduce the oven temperature to 350°F.
13In a medium saucepan over low heat, melt the dark chocolate chips, stirring constantly until smooth.
14Remove from heat and set aside to cool slightly.
15In a large bowl, whisk together the eggs, brown sugar, maple syrup, melted butter, vanilla extract, and salt until well combined.
16Stir in the melted chocolate until the mixture is smooth and uniform.
17Spread the toasted pecans evenly over the bottom of the chilled pie crust.
18Pour the chocolate filling over the pecans, ensuring they are fully covered.
19Bake the pie at 350°F for 40 to 45 minutes, until the filling is set around the edges but still slightly jiggly in the center.
20The top should appear dry and slightly cracked.
21Remove from the oven and let cool completely on a wire rack before slicing.
22Serve at room temperature or chilled.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 280mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 7g

📝Notes

For a deeper chocolate flavor, use bittersweet chocolate chips. The pie can be stored covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture.

Watch Video Of How No Corn Syrup Chocolate Pecan Pie Works

To store this chocolate pecan pie keep it covered in the refrigerator for up to 4 days. To reheat place slices in a 300 degree oven for 10 minutes or microwave for 20 seconds.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. This pie is always a good idea for any occasion from holiday dinners to casual weeknight desserts.

It works well for family gatherings because it is easy to make ahead and everyone loves the combination of chocolate and pecans.

❓ Frequently Asked Questions About No Corn Syrup Chocolate Pecan Pie

1. What is the difference between this recipe and traditional chocolate pecan pie?

This recipe uses no corn syrup and instead relies on natural sweeteners like honey and maple syrup to add sweetness without the added sugars found in traditional recipes.

2. Can I use other types of nuts instead of pecans?

While pecans are traditional in chocolate pecan pie, you can definitely experiment with other types of nuts like walnuts or hazelnuts. Just be aware that the flavor profile will change slightly.

3. How do I store leftover pie?

Leftover pie can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze the pie for up to 2 months.

4. Can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free flours in your pastry crust.

5. Why do you recommend using dark chocolate instead of milk chocolate?

I recommend using dark chocolate because it has a deeper flavor profile that complements the richness of the nuts and honey perfectly.

Similar Posts