How to tell when the pecan pie is done:

Check by touching the top in the center - it should have a crust on top (like brownies) but still feel soft underneath (like chocolate chip cookies). If you’re still unsure, take the pie out when an internal thermometer reads 200℉.

Can this pie be frozen?

Yes, this chocolate chip pecan pie freezes very well. For best results, cover the pie with plastic wrap and then foil. Or you could cover it with foil, and place it inside a large zip top freezer bag.

How far in advance can you make this pie?

If you want you can make it even a month in advance and then freeze it until the day that you need it. Let it thaw (covered) at room temperature if you’re going to keep an eye on it, or thaw it in the refrigerator for at least 24 hours before serving.

Does this chocolate chip pecan pie have to be refrigerated?

Since gluten free chocolate chip pecan pie contains eggs, it does need to be refrigerated.

Can you put this filling into a regular (not gluten free) pie crust?

You absolutely can use a regular pie crust. Follow all the directions in the recipe card, substituting your favorite pie crust recipe for the gluten free pie crust recipe. The baking time should be the same.

Best Gluten Free Chocolate Chip Pecan Pie Recipe

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Make a gluten free pie with a twist - everything’s better with chocolate, and this is no exception. Rich, chocolate flavor with crunchy pecans in a buttery gluten-free pie crust. Pecan pie and chocolate chip cookies come together to make one of the most delicious desserts you’ve ever had!

Author: beneficialbento
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Yield: 8 slices
Category: desserts
Method: bake
Diet: Gluten Free

Ingredients

Scale

4 large eggs
1 cup white sugar
1 cup light corn syrup
1 teaspoon vanilla extract
½ cup butter, melted
1 cup unsalted pecans, chopped
1 unbaked gluten free pie crust

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Instructions

Make a batch of my gluten free pie crust. You need ½ recipe of the crust to make this pie. Roll it out and press it into a pie pan, and keep it in the fridge while you prepare the filling.
In a medium sized bowl beat the eggs, sugar, corn syrup, and vanilla.
Add melted butter and mix well. At this point it would be good to preheat the oven to 350℉
Stir in the pecans and chocolate chips. This is most easily done with a spoon instead of a mixer.
Pour into the pie shell. Bake at 350℉ for 50 minutes, or until set. You want it to have a crust on top (like a brownie) but still feel that it’s soft underneath, like a chocolate chip cookie.
If you see that the crust is getting too brown and the filling is still not set, you can cover the edges of the crust with strips of foil, or move the pie to a lower rack (which will help the bottom crust to get nice and crisp).
Remove from the oven and cool completely before cutting and serving. Or refrigerate the pie and serve it the next day - the flavors will be even more developed that way.

Notes

Here's my gluten free pie crust recipe: The Best Gluten Free Pie Crust Recipe (flaky and easy)

Find it online: https://www.beneficial-bento.com/2024/11/best-gluten-free-chocolate-chip-pecan-pie-recipe.html