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Gluten free chocolate pie with ice cream in the middle.
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5 from 4 votes

Brownie 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 pie crust, this pie deserves to be on your holiday table!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: brownie pie, dairy free chocolate pie, gluten free chocolate pie, gluten free pecan pie
Servings: 12 slices
Calories: 486kcal

Ingredients

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

Instructions

  • 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!

Notes

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.

Nutrition

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