Recipe for Crustless Gluten-Free Pecan and Chocolate Pie

This is the easiest pecan pie I have ever made.  After reading Shirley’s Easy Crustless Gluten-Free Peacan Pie I thought I had to give it a try.   I wanted something sweet for my sweetheart but fast and easy for me to make.  I don’t think you have to try and equal the amount of time you spend in the kitchen to how much you love someone.  Just making something scrumptious to eat says I love you.

Thank you Shirley for all the great recipes you create on gluten free easily and showing us how it really can be easy to live gluten free.

There were a few ingredients I either didn’t have or don’t eat from Shirley’s recipe, so I made substitutes and this is what I came up with.  Now some of the changes I made probably made it a little different but everyone who ate the pie loved it.  So, it’s a keeper.  I think the next time I make this I’m going to use either a few small pie tins so I can easily freeze the leftovers or use my muffin pan to make the serving sizes more manageable or I should say controllable.  One can really start digging into this pie with a spoon and the next thing you know you’ve eaten two servings worth, burned your mouth because you didn’t wait for it to cool and you’re running around trying to make it look like you didn’t eat as much.  But I’m sure that will never happen so never mind.

Sometimes when folks serve a Crustless Gluten-Free Pecan and Chocolate Pie they want to top it off with whipped cream.  Go right ahead.  I make a dairy free version from coconut milk.  If you want a little more chocolate you can just add a little cocoa powder right into your whipped cream and use that as your topping for this pie.

Now here is the good part.  Lets say it’s Valentines Day and you’ve made a wonderful dinner.  Before you sit down to eat pop this into the oven.  It will take a little while to cook and then cool but that will give you time for a nice, long, leisurely dinner and maybe a little walk afterwards.  Then you can have this wonderful pie waiting for you.

So what are you going to make for your Valentine?  Check out these gluten-free sites for some great inspiration:

Cook it Allergy Free

Celiacs In The House

Whole Life Nutrition Kitchen

The Daily Dietribe

Simply …Gluten-Free

Kalyn’s Kitchen (not a gf site but many of her recipes are or can easily be adapted)

Recipe for Crustless Gluten-Free Pecan and Chocolate Pie


3/4 cup agave (you can leave this out or even sub coconut nectar or honey)

1 cup maple syrup

6 organic eggs whipped

2 TBS non-dairy butter melted (Earth Balance soy free)

2 tsp Mexican vanilla

2 1/2 cups organic pecans

1/4 cup chocolate chips (Enjoy Life GF,DF,SF)


Pre-heat your oven to 325 degrees.  Mix all the liquid ingredients in a large bowl.  Add in the pecans and pour into a greased deep dish pie plate.  Bake for 50-60 minutes.

As soon as you remove from the oven sprinkle the top with the chocolate chips.  Feel free to add in more if you’re really in that chocolate mood.

Wait until the pie has cooled before digging in.  Trust me on this one.

Keep in mind this is not a low calorie dessert so serve accordingly.


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14 Responses to Recipe for Crustless Gluten-Free Pecan and Chocolate Pie

  1. Gluten Free Diva February 9, 2012 at 6:36 pm #

    Can I make this for just me?!?:)

    • Diane Eblin February 9, 2012 at 6:51 pm #

      Only if you love yourself!

  2. Paulette February 9, 2012 at 7:23 pm #

    I think I'm in love LOL

  3. Kathy February 9, 2012 at 10:03 pm #

    Is there any reason why one shouldn't use olive oil or a nut oil in place of the non-dairy butter?

    • Diane Eblin February 10, 2012 at 7:53 am #

      Kathy I don't think so. It will taste different for sure. If you're going to give that a try I would go with maybe a nut oil or better yet coconut oil. However a solid oil like the non-dairy butter or coconut oil might hold the pie together better. I'm not a master baker for sure. If you try this let me know.

  4. CdnSKmom February 9, 2012 at 11:33 pm #

    Bless you 😉

  5. tcups February 10, 2012 at 8:51 am #

    what can you use to replace the eggs? I have egg replacer, but have been using ground flax seed in cookies as an egg replacer.

    • Diane Eblin February 10, 2012 at 11:15 am #

      I've not tried this recipe with an egg replacer but for other recipes I've used 1/4 cup of arrowroot per egg. For this recipe that would be a lot of arrowroot. I think I would try it with just 1/4 or 1/2 cup for the whole recipe. Other egg substitutes are of course the ground flax seeds, pureed fruit or the box of egg replacer. However when recipes call for a lot of eggs like this one it might not work at all. If you do give this a try please let me know. I always think things are worth trying at least once.

  6. Shirley @ gfe February 10, 2012 at 10:41 am #

    But Diane, if one used muffin pans or individual containers, one would think, I just ate x servings of that pie! It's easier to not know exactly. 😉 Looks fabulous! The only thing better than pecan pie is pecan pie with chocolate! 🙂 Thanks for the mention and sweet words! So honored to be included with that group of bloggers!


  7. Alisa February 10, 2012 at 1:01 pm #

    Oh yum, this looks amazing Diane!

  8. Tessa@DomesticDiva February 10, 2012 at 1:40 pm #

    I adore pecan pie, I love how Shirley comes up with this ridiculously simple desserts, she's a master at it! I guessing it would be hard to control myself on this one….thank you Diane!

  9. Katrina (GF Gidget) February 12, 2012 at 4:35 pm #

    Hahahaha! Thanks for that mental image! So funny! This recipe is so delicious and simple. Who needs crust anyway!

  10. Tammy February 18, 2012 at 9:42 am #

    Okay I'm really no baker so what do you mean 6 whipped eggs? Like so the yolks are broken or whipped like practically fluffed up?

    • Diane Eblin February 18, 2012 at 2:56 pm #

      Tammy great question. Put the eggs into your bowl and grab a whip or whisk or whatever you like to call them. If you don't have one a fork will work too. Break the yolk and beat of whip the eggs until the whites and yellow yolks are incorporated with each other and you have one smooth color. This will help the eggs bind the pie together. So yes, they will look kind of fluffy.