Chocolate Pecan Pie

Chocolate Pecan Pie

Chocolate Pecan Pie



Gluten Free, Corn Syrup Free

Buttery and crunchy pecan pie meets dark chocolate with a flaky gluten free crust

Yield: 1 pie

Prep Time: 30 minutes

Total Time: 1 hour 30 minutes

  • 00 1 ¼ c. Gluten Free Flour
  • 00 1 ½ t. Sugar
  • 00 ½ t. Salt
  • 00 2 ½ Tb. Shortening
  • 00 6 Tb. Cold and cut into small cubes
  • 00 1 - 2 Tb. Ice cold water
  • 00 ½ c. Lekkco
  • 00 2 Eggs
  • 00 1 c. Brown Sugar
  • 00 1 Tb. Sugar
  • 00 1 t. Vanilla
  • 00 ½ c. Butter, melted
  • 00 1 Tb. Gluten Free Flour
  • 00 1 t. Salt
  • 00 1 c. Pecans, chopped
  • 00 Add the flour, sugar, and salt to a large mixing bowl and whisk until combined. Set aside.
  • 01 Add the butter and shortening to the food processor and pulse until the pieces of fat are the size of peas or smaller. Sprinkle the water into the food processor and pulse until just combined. The dough may seem a bit on the dry side but it will absorb the moisture over time.
  • 02 Wrap the dough in plastic wrap and refrigerate for at least an hour to chill. Preheat the oven to 350F and gre ase a pie dish. Set aside.
  • 03 Roll the dough out on a dusted surface or between parchment paper to ¼” thick. Place into the pie dish and trim off the overhang. Gently insert a large piece of parchment and line it will dry beans or rice. Bake for 10 minutes an d remove the beans and parchment liner. Set aside to cool.
  • 04 Once the crust is cooled, spread the Lekkco across the bottom and up the sides under the rim.
  • 05 For the filling, add the eggs to a large mixing bowl and whisk until foamy. Add the sugars, salt, butter, flour, pecans, and vanilla then mix until combined. Set aside and preheat the oven 350F.
  • 06 Pour the filling and bake for 10 minutes then bring the heat down to 300F and bake for 50 - 55 minutes. The pie should be a bit jiggly but the top will be set. Let cool, serve and enjoy! Refrigerate within 4 hours.

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