Chocolate Pecan Pie
Author: Angie Halten
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Carmel filling pie loaded with chocolate and pecans.
  • 2 GF unbaked 8-inch pie shells
  • 1 cup pecans, toasted & broken
  • ¾ cup GF semi-sweet chocolate chips
  • ½ cup butter or margarine
  • 4 eggs, beaten
  • 1 cup sugar
  • 1 cup light corn syrup
  1. Prick the bottoms of pie shells with a fork, and set aside.
  2. Divide pecans and chocolate chips and distribute evenly over the bottoms of the two pie shells.
  3. Combine butter, eggs, sugar and corn syrup and pour half into each shell.
  4. Bake at 350°F for 30-40 minutes.
Recipe by Gluten Free Club at