Go Back
+ servings
Gluten free chocolate pie with ice cream in the middle.

Gluten free Dark Chocolate Brownie Pecan Pie

If you like chocolate, this gluten free chocolate brownie pie is just for you. It's like a rich fudgy brownie combined with a decadent pecan pie. With a deep chocolate filling, crisp chopped nuts, and a soft flaky gluten free crust, this pie deserves to be on your holiday table!
Print Pin
Course: Dessert
Cuisine: American
Keyword: brownie pie, dairy free chocolate pie, gluten free chocolate pie, gluten free pecan pie
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 slices
Calories: 486kcal


  • 1 gluten-free pie crust
  • 2 cups dark chocolate chips - dairy free
  • cup coconut oil
  • 3 eggs - room temperature
  • 1 cup coconut sugar
  • 1 tsp vanilla
  • ¾ cup almond flour
  • 2 Tbsp cacao powder
  • 1 ½ cup chopped pecans
  • 1 tsp flaky sea salt - plus more to top
  • Vanilla ice cream - to top (optional)


  • Preheat oven to 350 F. Prepare the crust as directed in this post.
  • Melt the chocolate and coconut oil until smooth; set aside to cool.
  • In a stand-mixer or in a large bowl, beat the eggs, coconut sugar, and vanilla together until creamy in texture and almost double in size. Add the melted chocolate and mix well to incorporate.
  • Add in the almond flour and cacao powder until no flour clumps remain. Fold in the chopped pecans and sea salt flakes.
  • Pour the batter into the prepared pie crust (make sure you have poked holes in the bottom so air bubbles have a place to escape in the oven) and bake for 30 - 35 minutes*. The crust should be a golden brown color and the brownie filling set (it will continue to bake once removed from the oven).
    Check to make sure it's done by inserting a toothpick into the center of the pie - if the toothpick comes out clean it's done, if there is some chocolate on it then it needs a few more minutes in the oven.
  • Let pie cool down before serving. This allows the pie to set. When ready to serve, sprinkle a little extra sea salt flakes over top followed by a scoop or two of vanilla ice cream and enjoy!


Chocolate - Use dairy free chocolate to make this pie dairy free. If paleo, this brand is also paleo friendly.
Cutting into slices - To get clean edges, wipe off the knife after each cut. You can also run the knife under warm water to heat it up a bit before cutting. Just wipe the knife with a kitchen towel to remove the excess water before cutting the pie.
Storing - Cover the pie with aluminum foil or plastic wrap to store. It will keep for 4 days out on the counter or a week in the fridge. I recommend heating up a slice in the microwave for 10 seconds before serving.
*Baking Time - These times are for ceramic pie pans. If you use a glass pie pan you will need to bake it for longer.


Calories: 486kcal | Carbohydrates: 41g | Protein: 8g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 142mg | Potassium: 290mg | Fiber: 4g | Sugar: 20g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!