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Chocolate Pecan Pie

Chocolate Pecan Pie Related:   desserts & sweets, gluten-free, kid-friendly, pareve, Passover, Shabbat, vegetarian

Prep time: 25–30 minutes

Cook time: 30 minutes

Yield: 8–12 servings

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Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.


  • Crust
  • 1 cup pecans or walnuts
  • 1¼ cups almond flour
  • 4 teaspoons potato starch
  • ¼ cup light brown sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 4–5 tablespoons oil
  • Filling
  • 2 eggs, lightly beaten (about 20 seconds)
  • 1 cup (8 ounces) maple syrup
  • 1 teaspoon vanilla
  • 2 tablespoons potato starch
  • ¼ teaspoon salt
  • 1 cup coarsely chopped pecans, plus ¼ cup pecan halves (12–16 halves) for top
  • 1⅓ cups (about 8 ounces) chocolate chips
  • Chocolate sauce or melted chocolate for drizzling (optional)


  • Preheat oven to 375 degrees. Grind the pecans in a food processor until fine. In a medium bowl, combine all the crust ingredients except the oil. Add 4 tablespoons of oil, and add additional oil just until mixture is moistened through. Press crust into bottom and sides of a 9-inch round glass pie dish.  Bake 10 to 13 minutes, until lightly toasted. Let cool at least 20 minutes before filling.
  • Combine filling ingredients except for ¼ cup pecan halves. Pour into baked crust, then lightly press reserved pecan halves into the top and bake 25 to 35 minutes until lightly browned and set. If browning too quickly, cover loosely with a circle of foil with a hole cut out of the center. Cool completely. The pie freezes very well. Rewarm slightly for serving. Drizzle with chocolate sauce or melted chocolate if desired.
  • Note: If you don’t have almond flour, 1⅓ cups slivered almonds ground yields 1¼ cup almond flour.

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