Gluten Free Chocolate Pecan Chess Pie Recipe

by Carol Kicinski on November 20, 2014

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Looking for a new pie to serve this Thanksgiving, or any holiday meal for that matter?

Chess pie is not new, especially to Southerners, but it may be new to you. And my version puts a new twist on an old classic with the addition of chocolate and pecans.

The thing I love about chess pie is that it can be made with what I refer to as pantry ingredients – sugar, butter, cornmeal, and eggs. And in this version I tossed in other things I tend to have on hand such as cocoa powder, vanilla, and pecans.

This pie is rich and chocolaty, I recommend you start off with a small slice. And then I recommend you have another small slice!

Recipe Notes: You can make your own pie crust following my directions for perfect gluten free pie crust or you can now find frozen gluten free pie crusts in health food stores almost everywhere. I love the mellow sweetness that Wholesome! Organic Cane Sugar adds to this pie but if you want to make it refined sugar free, try using coconut palm sugar instead. To make the pie dairy free, use dairy free buttery sticks instead of butter. If you are concerned about using bourbon in this recipe – just leave it out and add another teaspoon of vanilla.

Gluten Free Chocolate Pecan Chess Pie Recipe Image

Gluten Free Chocolate Pecan Chess Pie Recipe


1¼ cups Wholesome! Organic Cane Sugar
4 tablespoons unsweetened cocoa powder
½ teaspoon kosher salt
1 stick (½ cup) unsalted butter, melted
1 teaspoon pure vanilla extract
1 tablespoon bourbon – optional
4 large eggs
1½ tablespoons gluten free cornmeal
1 cup chopped pecans
1 (9-inch) unbaked gluten free pie crust


Preheat oven to 325 degrees.

Combine the sugar, cocoa powder, and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat for a few seconds to combine. Add the melted butter and beat on high until combined. Add the vanilla, bourbon, eggs, and cornmeal. Beat on high speed for 2 minutes.

Pour the mixture into the pie crust, sprinkle the chopped pecans over the top and bake for 1 hour. Let cool.


Serves 8 – 10

Ready for dessert?

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Need a quick meal?

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Categories:    Dessert

{ 5 comments… read them below or add one }

Eunice Hale November 20, 2014 at 8:10 pm

great recipes


Carol Kicinski December 1, 2014 at 10:47 am

Thank you Eunice, I’m happy you’re enjoying them.



Tammy November 21, 2014 at 9:00 am

what can I substitute for the cornmeal?


Carol Kicinski December 1, 2014 at 10:42 am

Hi Tammy,

You can use rice flour, gluten-free oat flour or ground oats as a substitution. Of course these replacements aren’t going to give you the same taste as cornmeal but that doesn’t effect the use in baking with them.



housE December 12, 2014 at 10:51 pm

I’m just a Harry…

Sitting across from a Sally…

And wishing I had ordered the Cobb salad (with the dressing on the side), too.


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