Dairy Free Chocolate Pecan Pie

Dairy Free Chocolate Pecan pie

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Dairy Free Chocolate Pecan Pie, with an all-natural crust and filling, is a homemade holiday dessert to be proud of.
Servings: 8
Calories: 584


  • 5 1/2 oz plus 2 tablespoons of rice flour
  • 2 tablespoons of caster superfine sugar
  • 2 oz of ground almonds
  • 6 tablespoons of Dairy free margarine cut into pieces
  • 1 large free-range egg
  • 2 teaspoons of lemon juice

for the filling

  • 2 oz Dairy free margarine
  • 3 tablespoons of DF/GF cocoa powder
  • 10 floz of golden syrup corn syrup
  • 3 large free-range eggs
  • 6 tablespoons of soft dark brown sugar
  • 2 tablespoons of rum
  • 6 oz of pecan nuts


  • 24 cm (9 1/2 inch) non-stick, loose-bottomed flan tin, greased and lined with baking parchment (wax paper)
  • Preheat the oven to 180°C (350°F) gas 4
  • Place the first four pastry ingredients into a food processor and mix briefly until it resembles crumbs.
  • Add the egg and lemon juice and process for a second or two only.
  • Bring the mixture together using a spatula, wrap the pastry in clingfilm (plastic wrap) and chill for 2 hours.
  • Roll out the pastry on a floured board and then line the prepared tin with it.
  • Prick all over the pastry base with a fork.
  • Make the filling by gently melting the margarine in a saucepan and stirring in the cocoa and golden syrup (corn syrup).
  • Beat the eggs with the brown sugar and rum in another bowl. Stir this into the syrup mixture and add the nuts.
  • Pour the mixture into the pie shell and bake for 40 minutes, or until the filling is just set and the pastry is golden.
  • Serve warm.
Calories: 584 kcal
Carbohydrates: 62 g
Protein: 8 g
Fat: 34g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 179 mg
Potassium: 153 mg
Fiber: 3 g
Sugar: 42 g
Vitamin A: 777 IU
Vitamin C: 1 mg
Calcium: 55 mg
Iron: 1 mg
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