Chocolate Pecan Pie

Chocolate Pecan Pie

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  • Each serving
  • 440 cal
  • 37g fat (17g sat)
  • 110mg chol
  • 75mg sodium
  • 24g carb
  • 3g fiber
  • 8g protein


  • 3/4 cup coconut flour
  • 1 1/2 cups toasted pecans, divided
  • 1/2 cup plus 2 tablespoons coconut oil, divided
  • 2 teaspoons cocoa powder
  • Pinch of salt
  • 6 eggs, divided
  • 1/2 cup plus 2 tablespoons maple syrup, divided
  • 4 ounces dark chocolate, chopped and melted


Preheat oven to 400° F.

Combine coconut flour, 1/2 cup pecans, 1/2 cup coconut oil, cocoa powder and salt in a food processor. Pulse until pecans are finely chopped. Add 3 eggs and 2 tablespoons maple syrup; pulse until a dough forms. Press into the bottom and sides of a 9 1/2-inch tart or pie pan. Bake pie crust for 5 minutes.

In a bowl, lightly beat 2 tablespoons coconut oil with 3 remaining eggs, 1/2 cup maple syrup, a pinch of salt and melted chocolate. Pour into baked pie crust and top with remaining pecans.

Bake for 15 minutes. Reduce temperature to 350° F and bake until filling is just set, an additional 30 to 40 minutes. Cool completely on a wire rack.