Recipe Image

Black Forest Brownie Pecan Pie Gluten-Free

  • Beginner
  • 8 to 10 servings (1 pie)
  • 4 hr 20 min
Baking Success Or Baking Mess


1 cup Crown® Lily White® or Golden Corn Syrup
1/2 cup sugar
1/8 teaspoon salt
4 ounces semi-sweet baking chocolate, broken into pieces
3 tablespoons butter OR margarine
4 eggs, slightly beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecans
1 (9-inch) gluten-free graham cracker pie crust
1 can (21 ounces) cherry pie filling
1 cup whipped topping OR whipped cream


Preheat oven to 350°F.

Combine corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.

Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.

Slowly pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour mixture into pie crust.

Bake for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with 1/4 cup cherry pie filling and a dollop of whipped topping.

NOTE: make your own gluten-free graham cracker crust by crushing enough gluten-free graham crackers (found in large grocery stores or in specialty shops) to 1-1/2 cups of crumbs. Add in 2 tablespoons sugar and 1/4 cup melted butter. Gently press into the bottom and sides of a 9-inch pie pan.

leave a review



Receive delicious and quick recipes, fantastic offers and promotions, straight to your inbox! Sign up for our newsletter today!