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Black Forest Brownie Pecan Pie Gluten-Free

Black Forest Brownie Pecan Pie Gluten-Free




8 to 10 servings (1 pie)


4 hours 20 minutes


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  • 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



  1. Preheat oven to 350°F.
  2. 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.
  3. Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.
  4. Slowly pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour mixture into pie crust.
  5. 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.


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